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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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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

Find it online: https://spatulaqueen.com/irresistible-orange-creamsicle-cake-recipe-for-summer-delights-recipe/