There’s nothing like a cool slice of Orange Creamsicle Cake to bring back sweet summer memories. This poke cake blends moist vanilla cake with creamy orange sherbet and fluffy topping, creating that nostalgic citrus-vanilla flavor everyone loves. It’s bright, refreshing, and surprisingly simple to make with just a few everyday ingredients. Perfect for potlucks, warm afternoons, or when you need a make-ahead dessert that wows every time.
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Orange Creamsicle Cake at a Glance
You’ll love how quick and easy this Orange Creamsicle Cake comes together. It needs only 15 minutes of prep and about 25 minutes to bake. Then it chills for at least four hours, giving it that soft, melt-in-your-mouth texture. You can store it covered in the fridge for up to five days, so it’s perfect for making ahead. Whether you’re a new baker or a weekend pro, this cake is almost foolproof. It’s flexible for parties or everyday cravings, and the full nutrition details, including calories and sugar info, are shared later for easy reference.
Ingredients You’ll Need
Start with one box of white or vanilla cake mix. It’s the foundation that keeps the cake light and fluffy. Follow the box instructions for eggs, oil, and water. Orange gelatin gives the cake its signature citrus flavor, while the boiling water helps dissolve it fully. Orange sherbet, used in two parts, adds creaminess and a bright tang that perfectly balances the sweetness.
Instant vanilla pudding mix and milk make the topping smooth and thick. Fold in a tub of whipped topping to create that dreamy, airy layer. Mandarin oranges are optional but look lovely as a garnish. If you need a gluten-free option, swap in a gluten-free cake mix. You can also lighten things up using sugar-free gelatin, pudding, and light whipped topping without losing flavor.
How to Make Orange Creamsicle Cake
Bake and Prepare the Cake Base
Preheat your oven and bake the cake in a greased 9×13-inch pan according to the package directions. Once it’s golden and baked through, remove it from the oven and, while it’s still hot, poke holes all over the top using the handle of a wooden spoon or a straw. This step is key because the holes allow the gelatin mixture to soak deep into the cake, keeping every bite moist and flavorful. Let the cake sit while you prepare the orange filling.
Make the Orange Gelatin Filling
In a medium bowl, dissolve the orange gelatin in one cup of boiling water. Stir well to make sure it’s completely dissolved. Then add one cup of orange sherbet and stir until melted and smooth. This creates a silky orange mixture bursting with flavor. Slowly pour it over the warm cake, letting it fill every hole and seep into the crumb. This step makes the texture extra soft and the color beautifully vibrant. Chill it uncovered for a bit to cool before moving it to the fridge.
Chill and Set the Cake
Once the gelatin mixture has absorbed, cover the pan and refrigerate for at least four hours. Chilling helps the flavors blend and the texture set perfectly. The result will be a cake that’s soft, moist, and cool with every bite.
Prepare the Creamy Topping
When the cake is fully chilled, melt the remaining one cup of orange sherbet in a small bowl. Stir in the milk and instant vanilla pudding mix. Whisk until the mixture starts to thicken slightly. Fold in the whipped topping gently until smooth and creamy. Spread this luscious mixture evenly over the cooled cake. For a fun touch, decorate with mandarin oranges on top. Refrigerate again until serving so the topping firms up slightly.
Texture, Flavor, and What to Expect
This cake is soft, creamy, and perfectly balanced with bright orange flavor and smooth vanilla cream. Each bite melts in your mouth, like the classic creamsicle popsicle we all loved as kids. It’s rich but refreshing, making it great for any season. With about 233 calories per serving, it’s a treat you can enjoy guilt-free. The light whipped topping keeps it airy, while the pudding adds body and smoothness.
Recipe Tips for Best Results
Pour the gelatin mixture slowly to ensure it soaks evenly into the cake. Let the cake chill long enough for the layers to firm up and blend. Always keep the cake refrigerated since the topping contains dairy. If you’re serving this at an event, garnish it with mandarin slices just before serving to keep them fresh. For neat slices, chill the cake overnight before cutting. You can also make it the day before a party to save time and get an even better texture.
Variations and Flavor Swaps
Try switching up the flavor by using raspberry or strawberry gelatin and sherbet for a fruity twist. Lemon gelatin with lemon-lime soda adds a zesty, tangy spin. For a layered look, bake the cake in two round pans and drizzle the gelatin mixture over each layer separately. Use a light amount of topping between layers so it doesn’t slide. This version looks beautiful for birthdays or brunch. You can even add food coloring for themed celebrations. Every version still captures that smooth, creamy feel of a creamsicle dessert.
Storage and Make-Ahead Instructions
Keep your Orange Creamsicle Cake covered in the refrigerator for up to five days. It stays soft and flavorful, even after a few days. Because it’s served chilled, it’s a great make-ahead dessert for potlucks or family dinners. Just add any garnishes before serving so they stay fresh and vibrant.
Frequently Asked Questions
Does Orange Cake need to be refrigerated?
Yes, since the topping has pudding and whipped cream, always refrigerate the cake.
What is orange creamsicle cake?
It’s a poke cake made with orange gelatin, sherbet, and creamy vanilla topping, inspired by the orange creamsicle popsicle.
Why didn’t my Orange Cake rise?
This often happens if your oven wasn’t preheated or you overmixed the batter. Follow the box mix instructions carefully.
How do you describe an orange creamsicle?
It’s a creamy, tangy dessert with bright citrus flavor and smooth vanilla notes, like orange ice cream on a summer day.
Other Recipes You May Enjoy
- creamy lemon truffle dessert
- soft and chewy chocolate sugar cookies
- moist and tangy key lime angel food cake
- rich red velvet brownies for Valentine’s
- the best carrot cake with creamy frosting
- irresistible red velvet cream cheese bundt cake
Final Thoughts
If you love that classic mix of orange and vanilla, this Orange Creamsicle Cake will win you over fast. It’s bright, creamy, and always a crowd favorite. Make it once, and it might just become your go-to dessert for family gatherings or summer nights. Try it chilled with a spoonful of whipped cream and enjoy every citrusy, creamy bite. You can also find more easy dessert ideas on Pinterest.
Orange Creamsicle Cake
Equipment
- 9×13-inch baking pan Greased before adding cake batter
- Mixing bowls For gelatin and pudding mixtures
- Hand whisk To combine ingredients smoothly
- Measuring cups and spoons For accuracy
- Refrigerator To chill and set the cake
Ingredients
- 1 box white or vanilla cake mix (plus eggs, oil, and water as required)
- 1 (3 oz) box orange gelatin
- 1 cup boiling water
- 2 cups orange sherbet, divided
- 1 (3.4 oz) box instant vanilla pudding mix
- ¼ cup milk
- 1 (8 oz) tub whipped topping (e.g., Cool Whip)
- mandarin oranges for garnish (optional)
Instructions
- Preheat the oven and bake the cake in a greased 9×13-inch pan according to the package directions.
- While the cake is still hot, poke holes all over the top using a straw or wooden spoon handle.
- In a bowl, dissolve orange gelatin in 1 cup boiling water. Stir in 1 cup orange sherbet until melted and smooth.
- Pour the gelatin mixture slowly over the cake, letting it soak into the holes. Cool slightly, then refrigerate for at least 4 hours.
- Melt the remaining 1 cup of orange sherbet, mix with milk and pudding mix, and whisk until thickened slightly.
- Fold in the whipped topping until smooth and creamy, then spread evenly over the cooled cake.
- Optionally, garnish with mandarin oranges and chill again before serving.
