Bright, citrusy, and irresistibly nostalgic—this Orange Creamsicle Cake is everything you love about that classic frozen treat, but in cake form! It’s light and fluffy vanilla cake soaked in sweet orange gelatin and finished with a dreamy mandarin orange whipped topping. Every bite is refreshing, fruity, and bursting with creamy orange flavor. Whether you’re serving it at a spring brunch, summer picnic, or simply satisfying a citrus craving, this cake is always a huge hit. Plus, it’s super easy to make with the help of a cake mix and a few pantry staples!
About The Recipe
I’ve always been obsessed with anything creamsicle-flavored—it reminds me of warm days, dripping popsicles, and all things sunny. So naturally, turning that flavor into a cake was a no-brainer. And let me tell you, this Orange Creamsicle Cake delivers big time.
The cake starts with a moist vanilla base, infused with orange zest for a little extra brightness. Then, it gets soaked in a mix of orange JELLO and fresh orange juice—this not only adds flavor but gives it that signature creamsicle color too! The star of the show is the frosting: it’s a light and creamy blend of mandarin oranges, vanilla pudding mix, and Cool Whip. No fussy piping bags or layers here—just a simple, refreshing, slice-and-serve kind of dessert.
This is the kind of recipe you pull out when you want something that looks impressive, tastes incredible, and doesn’t require a ton of time in the kitchen.
Reasons You Will Love This Orange Creamsicle Cake
- Bright, citrusy, and refreshing
- Super easy to make with minimal prep
- A fun twist on the nostalgic creamsicle flavor
- Perfect for spring and summer gatherings
- Uses pantry-friendly ingredients
- Crowd-pleasing and kid-friendly
Equipment Needed
To make this dreamy Orange Creamsicle Cake, here’s what you’ll need in your kitchen:
- 9×13 Inch Baking Pan
- Mixing Bowls (one large, one medium)
- Whisk
- Hand Mixer or Stand Mixer
- Microplane or Zester
- Wooden Skewer or Fork (for poking holes)
- Rubber Spatula
- Measuring Cups and Spoons
Ingredients
For the Cake:
- 1 box vanilla cake mix (15.25 oz)
- 3 large eggs, room temperature
- 1 cup milk or vanilla almond milk
- ½ cup vegetable oil
- 1 tablespoon orange zest
- 1 box orange JELLO (3.4 oz)
- 1¼ cups boiling water
- ⅓ cup fresh squeezed orange juice
Ingredient Notes:
- Vanilla Cake Mix – A great shortcut that still tastes amazing! Choose your favorite brand.
- Orange Zest – Adds a natural punch of citrus that really wakes up the flavor.
- JELLO & Orange Juice – This combo soaks into the cake and gives it that vibrant orange creamsicle vibe.
For the Frosting:
- 1 can mandarin oranges (15 oz, do not drain)
- 1 package vanilla instant pudding mix (3.5 oz)
- 1 container Cool Whip (8 oz)
Ingredient Notes:
- Mandarin Oranges – These add both flavor and moisture to the frosting—don’t skip them!
- Vanilla Instant Pudding Mix – Helps thicken the frosting and enhances the creamy vanilla flavor.
- Cool Whip – Gives that light, whipped texture that pairs perfectly with the bright citrus cake.
How To Make Orange Creamsicle Cake
This cake may look and taste impressive, but it’s surprisingly simple to make. Here’s how I put it together from start to finish:
Step 1: Bake the Cake
Start by preheating your oven to 350°F (or as directed on your cake mix box). Grease a 9×13-inch baking pan and set it aside.
In a large bowl, mix together the vanilla cake mix, eggs, milk (or vanilla almond milk), vegetable oil, and fresh orange zest. Beat everything until smooth and well combined—about 2 minutes using a hand mixer.
Pour the batter into your prepared baking pan and bake according to the instructions on the cake mix box (typically 28–32 minutes). Once done, remove from the oven and let the cake cool on a wire rack for about 10 minutes.
Step 2: Infuse With Orange JELLO
While the cake cools, prepare the orange JELLO. In a heatproof bowl, whisk together the orange JELLO mix and boiling water until fully dissolved. Stir in the fresh squeezed orange juice.
Now for the fun part—use a skewer or the handle of a wooden spoon to poke holes all over the top of the cake. Slowly pour the orange JELLO mixture over the cake, letting it soak into every nook and cranny. It might seem like a lot of liquid, but trust me—it’s what gives the cake that juicy creamsicle burst in every bite.
Cover the cake and refrigerate for at least 3 hours, or until fully chilled.
Step 3: Make the Mandarin Frosting
Once the cake is chilled, it’s time to whip up that dreamy mandarin orange frosting.
In a medium bowl, beat together the entire can of mandarin oranges (juice and all) with the vanilla instant pudding mix. The oranges will break down as you beat—this is exactly what you want. Once combined, gently fold in the Cool Whip until smooth and fluffy.
Step 4: Frost and Chill
Spread the frosting over the entire top of the cake in an even layer. You can go rustic with swoops and swirls, or smooth it out for a more elegant finish.
Pop the cake back in the fridge for at least 30 minutes to let everything set.
FAQ’s and Troubleshooting
Can I make this cake ahead of time?
Yes, and I actually recommend it! This Orange Creamsicle Cake is best when it’s had plenty of time to chill. You can make it the day before serving, and it only gets better overnight.
Can I use homemade whipped cream instead of Cool Whip?
Absolutely. Just whip 1 cup of heavy cream with a bit of powdered sugar until soft peaks form. Fold it into the mandarin pudding mixture just as you would with Cool Whip.
Why is my JELLO not absorbing into the cake?
Make sure to poke enough holes into the cake—and go deep! Pour the JELLO slowly and evenly, giving the cake time to soak it up.
Can I use another citrus flavor?
You bet. Try lemon or lime JELLO with matching juice for a zesty twist, or combine flavors for a citrus blend!
Do I have to use a cake mix?
Not at all. If you have a favorite homemade vanilla cake recipe, you can use that instead. Just make sure it’s a standard 9×13-inch size yield.
Decorating Ideas
This cake is bright and playful, so I like to keep the decorations fun and summery:
- Garnish with orange zest or candied orange peel.
- Top with mandarin slices or edible flowers.
- Pipe swirls of extra Cool Whip on top for a dreamy finish.
- Add sprinkles for a festive touch—perfect for birthdays or summer parties!
How To Store
Once frosted, this cake needs to be stored in the refrigerator. I keep it tightly covered in the baking pan with plastic wrap or a fitted lid.
It will stay fresh for up to 3 days. If you’re making it ahead, I recommend assembling the cake and JELLO layers one day, then frosting it the next day for the freshest texture.
You can also freeze individual slices—just wrap them tightly in plastic wrap and then place them in an airtight container. Freeze for up to 2 months, and thaw in the fridge overnight.
