Description

This Orange Creamsicle Cake is a delightful, refreshing dessert that combines a moist vanilla cake infused with fresh orange zest and vibrant orange JELLO, layered with a creamy mandarin orange frosting made from instant pudding and Cool Whip. Perfect for spring and summer gatherings, this cake offers the nostalgic flavor of a classic creamsicle in a soft, spongy cake form.

Ingredients

Scale

Vanilla Cake

15.25 ounces vanilla cake mix
3 eggs (room temperature)
1 cup milk (or vanilla almondmilk)
½ cup vegetable oil
1 tablespoon orange zest

Orange JELLO Layer

3.4 ounces orange JELLO
1 ¼ cup boiling water
⅓ cup fresh squeezed orange juice

Mandarin Orange Frosting

15 ounces can of mandarin oranges (do not drain)
3.5 ounces vanilla instant pudding mix
8 ounces Cool Whip

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Instructions

Prepare Vanilla Cake: Preheat your oven as directed on the cake mix package. Prepare the cake mix according to the package instructions for a 9 x 13 inch pan, substituting the water with milk or vanilla almondmilk and adding the orange zest to the batter for a citrusy kick.
Bake Cake: Pour the batter into the baking pan and bake following the package directions until a toothpick inserted in the center comes out clean. Remove from the oven and allow it to cool on a wire rack for approximately 10 minutes.
Poke Cake Holes: Using a skewer or fork, poke holes evenly over the entire surface of the warm cake. This will allow the orange JELLO mixture to seep through and flavor the cake.
Prepare Orange JELLO Mixture: In a heatproof bowl, gradually whisk the orange JELLO powder into the boiling water until fully dissolved. Stir in the fresh squeezed orange juice to enhance the citrus flavor.
Soak Cake with JELLO: Slowly and carefully pour the orange JELLO mixture evenly over the cake, letting it soak into the holes. This step infuses the cake with vibrant orange flavor and moisture. Refrigerate the cake for at least 3 hours to set the JELLO layer.
Make Mandarin Orange Frosting: In a mixing bowl, beat the mandarin oranges (with juice) together with the vanilla instant pudding mix until well combined.
Fold in Cool Whip: Gently fold the Cool Whip or whipped cream into the mandarin orange and pudding mixture until fully incorporated, creating a light, creamy frosting.
Frost Cake: Spread the mandarin orange frosting evenly over the chilled cake.
Chill Before Serving: Return the frosted cake to the refrigerator for at least 30 minutes before slicing and serving to allow the flavors to meld and frosting to set.

Notes

Use room temperature eggs for better cake texture and rise.
Do not drain the mandarin oranges to retain the juiciness in the frosting.
Substituting vanilla almondmilk for milk can add a subtle nutty flavor and make the cake dairy-free (if Cool Whip is dairy-free).
Poking holes in the cake before pouring the JELLO mixture allows for deeper flavor infusion and moistness.
Chilling the cake after adding the JELLO and frosting is essential for the best texture and flavor.
This cake can be stored covered in the refrigerator for up to 3 days.
For a stronger orange flavor, consider adding a teaspoon of orange extract to the cake batter or frosting.