If you’re craving pure sunshine in dessert form, the Orange Creamsicle Cake is about to become your new obsession. This crowd-pleasing treat channels all the nostalgia of those classic creamsicle pops into every luscious, citrusy bite. With layers of fluffy cake, zippy orange flavor, and dreamy vanilla cream, it’s easy to see why it wins over kids and grown-ups alike. Trust me: one taste, and you’ll never look at boxed cake mix the same way again!

Orange Creamsicle Cake Recipe - Recipe Image

Ingredients You’ll Need

The beauty of this Orange Creamsicle Cake is just how few ingredients you need to make something so irresistible. Every item adds its own magic, whether it’s that signature orange burst or the creamy, cloud-like finish. Here’s what you’ll want on hand—and why each one matters.

White cake mix: The dependable base, ready to soak up every note of citrus and keep things incredibly light and fluffy.
Eggs, oil, and water: Classic companions for boxed cake, these bring richness and moisture without fuss.
Orange gelatin: Responsible for that vibrant, nostalgic creamsicle zing (and a pop of color that’s pure joy!).
Boiling water: Melts the gelatin and ensures the orange flavor is evenly distributed throughout the cake.
Orange sherbet (divided): The secret to an ultra-refreshing citrus creaminess that ties everything together.
Instant vanilla pudding mix: The unsung hero, creating a lush, velvety topping no one can resist.
Milk: Thins out the pudding and helps whip it into the perfect creamy texture.
Whipped topping: Fluffy, sweet, and impossibly light—think of this as the edible clouds on top of your Orange Creamsicle Cake.
Mandarin oranges (optional): For a final flourish of fruity color and a little burst of juiciness in every slice.

How to Make Orange Creamsicle Cake

Step 1: Bake the Cake

Start with your trusty boxed white cake mix, preparing and baking it just as the package instructs in a greased 9×13-inch pan. The goal is a beautifully golden canvas ready for the orange magic to come. If you love extra moist cake, don’t be shy about spreading the batter evenly so it bakes up perfectly soft.

Step 2: Poke Holes

While the cake is still nicely warm from the oven, grab the handle of a wooden spoon or a straw and poke holes all over the surface. This is what’s going to let the orange gelatin seep in, ensuring every bite is infused with sunny, citrus flavor from top to bottom.

Step 3: Mix the Orange Gelatin Layer

Now, bring a cup of water to a boil in the microwave (careful, it’ll be hot). Stir in the orange gelatin powder until it’s completely dissolved. Next, add one cup of orange sherbet, stirring until it melts right into the orange mixture. The result is an aroma that will have everyone circling the kitchen!

Step 4: Soak and Chill

Slowly pour that orange sherbet mixture all over your poked cake, letting it cascade right into the holes. Don’t rush—give it time to seep into every crevice. Once you’ve finished, slide the pan into the fridge for at least four hours. This gives all the flavors a chance to mingle and turn the Orange Creamsicle Cake into perfection.

Step 5: Prepare the Creamy Topping

In a large bowl, melt the remaining cup of sherbet. Add the milk and vanilla pudding mix, and whisk until smooth. Let this sit for a couple of minutes—watch as it magically thickens before your eyes, becoming delightfully silky. This luscious layer is what transforms your cake from “pretty good” to “please, just one more slice!”

Step 6: Finish with Whipped Topping

Gently fold the whipped topping into your thickened pudding mix. You want to keep things airy and fluffy, so use a light hand. The end result is a creamy, dreamy frosting that’s seriously difficult not to sample straight from the bowl.

Step 7: Frost and Garnish

Spread the creamy topping generously over your chilled Orange Creamsicle Cake. For a pop of color and even more citrus pizzazz, decorate with juicy mandarin orange segments. Ta-da—your masterpiece is complete and ready to impress!

How to Serve Orange Creamsicle Cake

Garnishes

The finishing touches make all the difference with this cake. A scattering of mandarin orange slices along the top adds instant curb appeal (and signals those citrusy flavors waiting inside). For an extra playful twist, you can sprinkle on some grated orange zest or even a swirl of whipped cream rosettes right before serving.

Side Dishes

While this cake sings beautifully on its own, it pairs like a dream with a scoop of extra orange sherbet or vanilla ice cream. If you’re serving it at a party, a side of fresh fruit salad or even a little bubbly—think orange soda or sparkling water with a wedge of orange—helps round out the dessert experience.

Creative Ways to Present

If you want to wow your guests, try slicing the Orange Creamsicle Cake into bars and arranging them on a vintage platter for a retro vibe. You could also layer cubes of cake, extra whipped topping, and mandarin oranges in mini mason jars for a fun, individual dessert. Or take it outdoors for a picnic—this cake travels beautifully and is a guaranteed conversation starter.

Make Ahead and Storage

Storing Leftovers

Leftover Orange Creamsicle Cake keeps surprisingly well. Simply cover the pan tightly with plastic wrap or transfer slices to an airtight container. It’ll stay moist and delicious for three to four days in the fridge, so you can keep nibbling all week long.

Freezing

Want to save some cake for later? You sure can! For best results, wrap individual pieces tightly in plastic wrap and store them in a freezer-safe container. The cake and cream topping both freeze well, although garnishes like mandarin oranges are best added fresh after thawing. Enjoy within two months for optimal taste and texture.

Reheating

Since this cake is all about that cool, creamy vibe, there’s no need for reheating. In fact, it’s best served nice and chilled straight from the fridge. If frozen, just let slices thaw overnight in the fridge before serving. You’ll get the perfect, creamy bite every time!

FAQs

Can I use a different flavor of gelatin?

Absolutely! While orange gelatin is the star here for that signature Orange Creamsicle Cake flavor, you can experiment with lemon, strawberry, or even pineapple if you’re feeling adventurous. Just know the overall taste will change to match your flavor swap.

Do I have to use boxed cake mix?

You don’t! If you have a favorite homemade white cake recipe (or yellow, for a richer flavor), feel free to use it as your base. The real magic comes from the orange gelatin soak and that creamy topping, so any light, fluffy cake will work.

Can this Orange Creamsicle Cake be made ahead of time?

Yes, and it’s a great idea if you’re entertaining! In fact, the flavors get even better as they meld in the fridge. Just frost with the creamy topping right before serving for the freshest look and taste.

Is there a dairy-free alternative?

You can swap the orange sherbet for a dairy-free orange sorbet, use a plant-based whipped topping, and select a non-dairy milk for the pudding. Check that your cake mix is dairy-free as well for a fully plant-based version.

Why poke holes in the cake?

Poking holes allows the orange gelatin and sherbet mixture to soak deep into the cake. This is what creates the signature pockets of gooey, vibrant orange flavor characteristic of Orange Creamsicle Cake. It also keeps the cake extra moist and tender.

Final Thoughts

If you’re looking for a dessert that delivers pure joy in every bite, give this Orange Creamsicle Cake a try. With its soft cake, bright orange burst, and creamy topping, it’s impossible not to smile when you serve it. So go on—bring home a little sunshine and share it with everyone you love!

Orange Creamsicle Cake Recipe

★★★★★

5.1 from 21 reviews

Author: Olivia
Total Time: 4 hours 50 minutes
Yield: 12 servings 1x
Diet: Vegetarian

Print Recipe

Description

Indulge in the nostalgic flavors of a classic Orange Creamsicle in cake form with this delightful and easy-to-make Orange Creamsicle Cake recipe.

Ingredients

Scale

Cake:

1 box white cake mix (plus eggs, oil, and water as called for on the box)

Orange Gelatin Mixture:

1 3-ounce box orange gelatin
1 cup boiling water
2 cups orange sherbet (divided)

Creamy Topping:

1 3.4-ounce box instant vanilla pudding mix
1/4 cup milk
1 8-ounce tub whipped topping
Mandarin oranges, for garnish (if desired)

Instructions

Prepare and bake the cake: Follow the instructions on the white cake mix box to prepare the cake in a greased 9×13″ pan.
Poke holes in the hot cake: While the cake is still hot, use the end of a wooden spoon or a straw to poke holes all over.
Make the Orange Gelatin Mixture: In a microwave-safe bowl, dissolve the orange gelatin in boiling water. Mix in one cup of the orange sherbet until melted. Pour this mixture over the hot cake, ensuring it soaks into the holes. Refrigerate for at least 4 hours.
Prepare the Creamy Topping: In a large mixing bowl, melt the remaining cup of orange sherbet. Add milk and pudding mix, whisking until well combined. Let it sit for a few minutes to thicken. Fold in the whipped topping until smooth.
Finish the cake: Spread the creamy topping over the cooled cake. Garnish with mandarin oranges if desired.

Notes

You can customize this cake by using different flavors of gelatin and sherbet for a variety of combinations.
For a twist, try adding some freshly sliced oranges on top for added citrus flavor and decoration.

Prep Time: 20 minutes
Cook Time: 30 minutes
Category: Dessert
Method: Baking
Cuisine: American