Description
Orange Creamsicle Cake is the perfect dessert for summer gatherings, potlucks, and family celebrations. This poke cake combines the nostalgic flavors of orange and vanilla in every bite. A moist vanilla cake is infused with orange JELLO and topped with a creamy mandarin orange frosting, creating a light and refreshing dessert that everyone will love.
Ingredients
For the Cake:
- 15.25 ounces vanilla cake mix
- 3 eggs, room temperature
- 1 cup milk or vanilla almond milk
- ½ cup vegetable oil
- 1 tablespoon orange zest
- 3.4 ounces orange JELLO
- 1 ¼ cup boiling water
- ⅓ cup fresh squeezed orange juice
For the Frosting:
- 15 ounces canned mandarin oranges (do not drain)
- 3.5 ounces vanilla instant pudding mix
- 8 ounces Cool Whip
Instructions
For the Cake:
- Prepare the cake mix according to the package directions for a 9×13-inch baking pan, substituting milk (or almond milk) for the water and adding orange zest.
- Bake as directed on the package. Remove from the oven and cool for about 10 minutes.
- Use a skewer to poke holes across the top of the cake.
- In a bowl, dissolve orange JELLO in boiling water and stir until fully dissolved.
- Add fresh orange juice to the JELLO mixture and stir.
- Slowly pour the JELLO mixture over the cake, allowing it to soak in.
- Refrigerate the cake for at least 3 hours before adding frosting.
For the Frosting:
- Beat together the mandarin oranges with their juice and the pudding mix until well combined.
- Fold in the Cool Whip until light and fluffy.
- Spread evenly over the chilled cake.
- Refrigerate for at least 30 minutes before serving.
Notes
- Serve chilled straight from the refrigerator for the best flavor and texture.
- Garnish with fresh orange slices, zest, or a sprinkle of shredded coconut for presentation.
- Store leftovers covered in the refrigerator for up to 3 days.
- Avoid freezing as the JELLO filling and frosting don’t hold up well.
- For parties, cut into neat squares and serve in cupcake liners for easy handling.