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Orange Creamsicle Cake Recipe

Orange Creamsicle Cake Recipe

★★★★★

4.7 from 5 reviews
  • Author: Ella
  • Total Time: 4 hours 55 minutes
  • Yield: 12 servings 1x
  • Diet: Vegetarian

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

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

Nutrition

  • Serving Size: 1 slice (1/12 of cake)
  • Calories: 320
  • Sugar: 34g
  • Sodium: 250mg
  • Fat: 12g
  • Saturated Fat: 6g
  • Unsaturated Fat: 4g
  • Trans Fat: 0g
  • Carbohydrates: 48g
  • Fiber: 1g
  • Protein: 3g
  • Cholesterol: 35mg

Keywords: orange creamsicle cake, orange gelatin cake, sherbet cake, creamy orange dessert, summer cake, easy dessert

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Find it online: https://delishwithella.com/orange-creamsicle-cake-recipe/