If you’re craving a dessert that perfectly captures the nostalgic flavors of a childhood treat, look no further than the Orange Creamsicle Cake. This delightful cake combines the zesty brightness of orange gelatin and sherbet with the fluffy softness of white cake and creamy vanilla pudding, creating a luscious, dreamy dessert that’s both refreshing and decadent. Whether you’re serving it at a summer gathering or just want to whip up something special for your family, this cake’s vibrant taste and beautiful presentation will have everyone asking for seconds.

Orange Creamsicle Cake Recipe - Recipe Image

Ingredients You’ll Need

Simple ingredients make magic happen in this Orange Creamsicle Cake. Each element plays an essential role in building layers of flavor and that signature creamy texture that will remind you of that classic frozen treat. From the rich white cake base to the smooth vanilla pudding topping, every bite is a celebration of citrus and cream.

White cake mix: Provides a light, fluffy foundation that complements the bright flavors splendidly.
Orange gelatin (3-ounce box): Adds vibrant color and classic citrus flavor to saturate the cake.
Boiling water (1 cup): Essential for dissolving the gelatin fully, ensuring smooth texture and flavor infusion.
Orange sherbet (2 cups, divided): Divided to balance between soaking the cake and mixing into the pudding topping for that creamy, dreamy touch.
Instant vanilla pudding mix (3.4-ounce box): Creates a luscious, velvety layer that mimics that sweet creaminess of a creamsicle.
Milk (1/4 cup): Needed to whisk with the pudding mix, creating the perfect silky consistency.
Whipped topping (8-ounce tub): Adds lightness and volume to the pudding layer, making it irresistibly fluffy.
Mandarin oranges (for garnish): Optional but highly recommended for a fresh, juicy burst and a polished look.

How to Make Orange Creamsicle Cake

Step 1: Prepare and Bake the Cake

Begin by preheating your oven and greasing a 9×13-inch pan. Whip up the white cake mix exactly as the package directs, using eggs, oil, and water. Pour the batter into the pan and bake until golden and springy to the touch. This simple cake base will soak up all the luscious orange syrup later, so don’t skip the greasing!

Step 2: Poke Holes in the Warm Cake

Once your cake comes out of the oven, don’t wait for it to cool completely. While still warm, use the end of a wooden spoon or a sturdy straw to poke holes all over the surface. These little holes are the secret to letting the orange gelatin soak deep inside, infusing the cake with juicy bursts of citrus flavor in every bite.

Step 3: Prepare the Orange Gelatin Mixture

In a microwave-safe bowl, heat 1 cup of water until boiling. Stir in the orange gelatin powder until fully dissolved, then mix in 1 cup of the orange sherbet until melted. This combination forms a gloriously sweet and tangy syrup that will seep into the holes, marrying flavor and moisture wonderfully.

Step 4: Pour Gelatin Over Cake and Refrigerate

Slowly pour the gelatin and sherbet mixture over your cake, making sure it fills all the holes and saturates the surface evenly. After the pour, cover and chill the cake in the refrigerator for at least 4 hours. This rest time lets the flavors meld and the cake absorb all that creamy citrus goodness.

Step 5: Make the Creamy Pudding Topping

Melt the remaining 1 cup of orange sherbet gently in a bowl. Whisk together the milk and instant vanilla pudding mix, then let it thicken for a few minutes. Finally, fold in the whipped topping until the mixture is smooth and fluffy, creating that perfect luscious top layer reminiscent of a classic creamsicle’s creamy swirl.

Step 6: Spread the Topping and Garnish

Spread the pudding and whipped topping mixture evenly over the chilled cake. For an extra festive touch and a splash of fresh fruit, scatter some mandarin orange segments on top. The bright color and juicy sweetness bring the cake alive, making it almost too beautiful to eat—almost!

How to Serve Orange Creamsicle Cake

Garnishes

Adding garnishes not only adds a fresh element but also enhances the visual appeal of your Orange Creamsicle Cake. Mandarin orange slices, fresh mint leaves, or even a dusting of orange zest give a healthy pop of color and a little tangy brightness that complements the creamy layers perfectly.

Side Dishes

Pair this cake with light and refreshing sides such as a simple mixed green salad with citrus vinaigrette or a small bowl of fresh berries. The bright, fruity notes in these dishes harmonize beautifully with the cake’s flavors without overwhelming its delicate citrus charm.

Creative Ways to Present

Consider serving this cake in transparent glass dishes or trifle bowls to showcase its vibrant layers and colors. You could also slice and serve it alongside a scoop of vanilla ice cream or drizzle with a little extra orange syrup for an added touch of indulgence. Edible flowers or sprinkles can elevate the presentation for special occasions.

Make Ahead and Storage

Storing Leftovers

Once prepared, cover your Orange Creamsicle Cake tightly with plastic wrap or place it in an airtight container and store it in the refrigerator. It will stay fresh for up to 4 days, giving you plenty of time to enjoy those luscious, creamy layers without losing any flavor or texture.

Freezing

While this cake is best enjoyed chilled fresh, you can freeze it for up to one month. Be sure to wrap it well with plastic wrap and aluminum foil to prevent freezer burn. Thaw it overnight in the refrigerator and gently fluff the topping before serving for best results.

Reheating

This cake is ideally served cold and does not require reheating. Any warmth might melt the delicate whipped topping and pudding layers, so it’s best enjoyed straight from the fridge, where the flavors and textures shine their brightest.

FAQs

Can I use homemade cake instead of boxed cake mix?

Absolutely! A homemade white or yellow cake will work wonderfully. Just be sure it’s sturdy enough to soak up the gelatin mixture without falling apart.

Is there a dairy-free version of this cake?

You can substitute dairy-free whipped topping and pudding mixes, plus use a dairy-free cake mix and sherbet if available. The texture may vary slightly but the taste will still be bright and delicious.

How long should I chill the cake before serving?

For best results, chill the cake for at least 4 hours after pouring the gelatin mixture, but overnight is even better to allow full flavor absorption and setting.

Can I substitute orange sherbet with another flavor?

While orange sherbet is key to the signature creamsicle flavor, you could experiment with mango or peach sherbet for different fruity spins. Just expect a change in flavor profile.

What is the best way to serve this cake at a party?

Serve the Orange Creamsicle Cake chilled, cut into neat squares, and garnish with fresh fruit or edible flowers. It’s eye-catching and easy for guests to enjoy without mess.

Final Thoughts

Sharing this Orange Creamsicle Cake recipe feels like passing on a treasure. It’s one of those desserts that instantly sparks joy with each bite and reminds us why simple flavors done well never go out of style. I truly encourage you to try making this cake at home—it’s a bright, cheerful treat that brings a little sunshine to any day, any occasion.

Orange Creamsicle Cake Recipe

★★★★★

4.7 from 5 reviews

Author: Ella
Total Time: 4 hours 55 minutes
Yield: 12 servings 1x
Diet: Vegetarian

Print Recipe

Description

This Orange Creamsicle Cake is a delightful and refreshing dessert that combines the nostalgic flavors of orange sherbet and creamy vanilla pudding layered over a moist white cake. Easy to prepare and perfect for warm-weather gatherings or any celebration, this cake features a soft texture soaked with orange gelatin and sherbet, topped with a smooth and fluffy orange-pudding whipped topping and optional mandarin orange garnish for an extra citrus burst.

Ingredients

Scale

Cake Base

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

Gelatin Soak

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

Topping

1 (3.4-ounce) box instant vanilla pudding mix
1/4 cup milk
1 (8-ounce) tub whipped topping (such as Cool Whip)

Garnish

Mandarin oranges, for garnish (optional)

Instructions

Prepare and Bake the Cake: Follow the instructions on the white cake mix box to prepare the batter, then pour it into a greased 9×13 inch baking pan. Bake according to package directions and allow to cool slightly but remain warm.
Create Pockets for Soaking: While the cake is still warm, use the end of a wooden spoon or a straw to poke holes evenly all over the surface of the cake. These holes will allow the gelatin mixture to soak in.
Make the Gelatin Mixture: In a microwave-safe bowl or heatproof container, boil 1 cup of water. Stir in the orange gelatin powder until completely dissolved. Then add 1 cup of orange sherbet and stir until melted and smooth.
Soak the Cake: Slowly pour the orange gelatin and sherbet mixture evenly over the cake, allowing it to seep into the poked holes thoroughly. Refrigerate the cake for at least 4 hours to let it set and soak up the flavors.
Prepare the Topping: In a large bowl, melt the remaining 1 cup of orange sherbet by warming it slightly. Add the milk and instant vanilla pudding mix, whisking together. Let the mixture sit for a couple of minutes to thicken.
Combine Topping Ingredients: Gently fold the whipped topping into the pudding-sherbet mixture until it is smooth and well-combined to create a creamy, fluffy topping.
Assemble and Garnish: Spread the prepared topping evenly over the chilled and soaked cake. Garnish with mandarin orange segments if desired for an extra pop of citrus and color. Keep refrigerated until serving.

Notes

Make sure the cake is still warm when poking holes to help the gelatin soak in better.
Refrigerate the cake for a minimum of 4 hours, but overnight is best to enhance flavor absorption.
You can substitute mandarin oranges with fresh orange slices or zest for garnish if you prefer.
For a dairy-free option, consider using non-dairy whipped topping and pudding alternatives.
This cake can be made ahead of time and stored covered in the refrigerator for up to 3 days.

Prep Time: 20 minutes
Cook Time: 35 minutes
Category: Dessert
Method: Baking, Chilling
Cuisine: American