Introduction

This Irresistible Orange Creamsicle Cake is a perfect summer treat that combines bright citrus flavors with creamy texture. It’s a delightful twist on classic vanilla cake, layered with orange JELL-O and whipped topping for a refreshing dessert everyone will love.

Irresistible Orange Creamsicle Cake Recipe for Summer Delights Recipe - Recipe Image

Ingredients

15.25 ounces vanilla cake mix
3 large eggs
1 cup milk or vanilla almond milk
½ cup vegetable oil
1 tablespoon orange zest
3.4 ounces orange JELL-O
1.25 cups boiling water
⅓ cup fresh squeezed orange juice
15 ounces can of mandarin oranges (do not drain)
3.5 ounces vanilla instant pudding mix
8 ounces Cool Whip

Instructions

Step 1: Prepare the cake mix according to package directions for a 9 x 13 inch baking pan, substituting milk or vanilla almond milk for water and adding the orange zest. Bake as directed. Remove the cake from the oven and let it cool on a rack for about 10 minutes.
Step 2: Use a skewer to poke holes evenly across the top of the warm cake.
Step 3: In a heatproof bowl, dissolve the orange JELL-O mix in boiling water, whisking until fully combined. Stir in the fresh orange juice.
Step 4: Slowly and carefully pour the JELL-O mixture over the top of the cake, letting it soak into the holes. Refrigerate the cake for at least 3 hours to set.
Step 5: In a bowl, beat the mandarin oranges and vanilla pudding mix together until smooth. Gently fold in the Cool Whip until fully incorporated.
Step 6: Spread the creamy orange topping evenly over the chilled cake. Refrigerate for at least 30 minutes before serving for the best flavor and texture.

Tips & Variations

For a stronger orange flavor, add an extra teaspoon of orange zest to the cake batter.
Substitute mandarin oranges with canned pineapple chunks for a tropical twist.
Use Greek yogurt instead of Cool Whip for a lighter, tangier topping.
Make it gluten-free by using a gluten-free vanilla cake mix.

Storage

Store the cake covered in the refrigerator for up to 3 days. Keep it chilled to maintain the creamy topping and JELL-O layers. When ready to serve, remove from fridge about 10 minutes beforehand for a softer texture. Avoid freezing, as the texture may change.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular gelatin instead of JELL-O mix?

Yes, you can use plain gelatin, but you’ll need to add sugar and orange flavoring to taste since JELL-O is pre-flavored and sweetened.

Can I prepare this cake in advance?

Absolutely! This cake actually benefits from some resting time. Make it the day before to allow the JELL-O and flavors to fully set and blend.

Irresistible Orange Creamsicle Cake Recipe for Summer Delights Recipe

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★★★★★

4.9 from 53 reviews

This Irresistible Orange Creamsicle Cake combines the nostalgic flavors of a classic creamsicle with a moist vanilla cake, infused with fresh orange zest and a tangy orange JELLO topping. Topped with a light and fluffy mandarin orange pudding Cool Whip layer, this refreshing dessert is perfect for summer gatherings and delights all ages with its creamy texture and bright citrus flavors.

Author: Isabella
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 4 hours 50 minutes
Yield: 12 servings 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Cake

15.25 ounces vanilla cake mix
3 large eggs
1 cup milk or vanilla almond milk
½ cup vegetable oil
1 tablespoon orange zest

JELLO Topping

3.4 ounces orange JELLO
1.25 cups boiling water
⅓ cup fresh squeezed orange juice

Filling & Frosting

15 ounces can of mandarin oranges (do not drain)
3.5 ounces vanilla instant pudding mix
8 ounces Cool Whip

Instructions

Preparation: Preheat your oven and prepare a 9 x 13 inch baking pan. Follow the vanilla cake mix package directions, substituting the water with vanilla almond milk or regular milk, and stir in the orange zest to infuse the batter with fresh citrus flavor.
Bake the Cake: Pour the batter into the prepared pan and bake according to the package instructions. Once baked, remove from the oven and let the cake cool on a rack for about 10 minutes to begin setting.
Poke Holes in Cake: Use a skewer or fork to poke holes evenly across the top of the warm cake. This will allow the JELLO mixture to seep in and lock in moisture and flavor.
Prepare the JELLO Mixture: In a heatproof bowl, dissolve the orange JELLO in 1.25 cups of boiling water by whisking thoroughly until completely dissolved. Then stir in the fresh squeezed orange juice for a natural citrus boost.
Pour JELLO over Cake: Carefully and slowly pour the prepared JELLO mixture over the cake, making sure it seeps into the holes. This ensures a flavorful, moist texture throughout. Place the cake in the refrigerator and chill for at least 3 hours to allow the JELLO to set properly.
Make the Mandarin Orange Filling: Beat the canned mandarin oranges (with juice) together with the vanilla instant pudding mix until well combined. Next, gently fold in the Cool Whip until the mixture is smooth and evenly blended, creating a light and creamy topping.
Frost the Cake: Spread the mandarin orange and pudding mixture evenly over the chilled cake, covering the entire surface to create a luscious frosting layer.
Final Chill: Return the frosted cake to the refrigerator for at least 30 minutes before serving to allow the layers to set and flavors to meld beautifully.

Notes

Use vanilla almond milk for a dairy-free option or substitute with regular milk as preferred.
Do not drain the mandarin oranges as their juice adds extra moisture and flavor to the filling.
Make sure the cake is slightly warm when poking holes and pouring the JELLO to allow proper absorption.
Chill the cake sufficiently to ensure the JELLO sets firmly and the cream topping holds shape.
This cake can be made a day ahead to enhance flavor absorption and is best served chilled.

Keywords: orange creamsicle cake, vanilla cake, JELLO cake, summer dessert, mandarin orange cake, cool whip frosting, citrus cake