Description

Craving a dessert that’s light, refreshing, and bursting with nostalgic citrus flavor? What if you could create a cake that tastes like a creamy orange creamsicle in just a few easy steps? Say hello to Orange Creamsicle Cake! This delightful treat features a moist vanilla cake infused with orange JELLO, topped with a fluffy mandarin orange and vanilla pudding frosting.

Ingredients

For the Cake

Vanilla Cake Mix (15.25 oz, 1 box): Provides a quick, reliable base for a fluffy cake.
Large Eggs (3, room temperature): Bind the batter and add structure.
Milk or Vanilla Almond Milk (1 cup): Adds moisture and richness, substituting for water in the cake mix.
Vegetable Oil (½ cup): Keeps the cake moist and tender.
Orange Zest (1 tbsp): Infuses the cake with fresh, citrusy flavor.
Orange JELLO Mix (3.4 oz, 1 small box): Adds orange flavor and color, soaking into the cake for a vibrant effect.
Boiling Water (1¼ cups): Dissolves the JELLO mix for a smooth pour.
Fresh Squeezed Orange Juice (⅓ cup): Enhances the JELLO with natural citrus flavor.

For the Mandarin Orange Frosting

Mandarin Oranges (15 oz can, undrained): Add juicy, sweet-tart flavor and moisture to the frosting.
Vanilla Instant Pudding Mix (3.5 oz, 1 small box): Thickens the frosting and adds creamy vanilla flavor.
Cool Whip (8 oz, thawed): Creates a light, fluffy texture for the frosting.

Substitutions and Variations

Cake Mix: Use white or yellow cake mix; for homemade, combine 2½ cups flour, 1½ cups sugar, 2½ tsp baking powder, ½ tsp salt, 1 cup milk, ½ cup oil, 2 eggs, and 1 tsp vanilla.
Milk: Use whole, 2%, or plant-based milk (e.g., soy, oat); regular milk works if almond milk is unavailable.
Vegetable Oil: Replace with canola oil or melted butter for a richer flavor.
Orange Zest/Juice: Use bottled orange juice (reduce to ¼ cup for stronger flavor) or lemon zest/juice for a different citrus twist.
JELLO: Swap with lemon or peach JELLO for a different flavor; use sugar-free JELLO for a lower-sugar option.
Mandarin Oranges: Substitute with drained canned pineapple or fresh orange segments, noting a texture change.
Cool Whip: Replace with homemade whipped cream (1 cup heavy cream, 2 tbsp sugar, whipped) or dairy-free whipped topping.
Vegan Option: Use a vegan cake mix, plant-based milk, flax eggs (1 tbsp flaxseed + 3 tbsp water per egg), vegan JELLO (e.g., agar-agar), and dairy-free whipped topping; use fresh oranges instead of canned.
Gluten-Free: Use a gluten-free cake mix, gluten-free pudding mix, and ensure all ingredients are gluten-free.

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Instructions

Prepare the Cake Batter:
- Preheat the oven to the temperature specified on the cake mix box (typically 350°F/175°C) for a 9×13-inch baking pan.
- Grease the 9×13-inch pan with butter or cooking spray, or line with parchment paper for easy removal.
- In a large mixing bowl, combine 1 box (15.25 oz) vanilla cake mix, 3 large eggs, 1 cup milk or vanilla almond milk, ½ cup vegetable oil, and 1 tbsp orange zest.
- Beat with a hand mixer or whisk according to package directions (usually 2 minutes on medium speed) until smooth and well combined.
- Tip: Use room-temperature eggs for a smoother batter, and zest oranges finely to avoid bitterness.
Bake the Cake:
- Pour the batter into the prepared pan, spreading evenly with a spatula.
- Bake according to package directions (typically 25–30 minutes) or until a toothpick inserted in the center comes out clean.
- Remove from the oven and let cool on a wire rack for 10 minutes.
- Tip: Check for doneness early to avoid overbaking, and cool in the pan to maintain shape.
Poke Holes in the Cake:
- Using a skewer, fork, or the handle of a wooden spoon, poke holes across the top of the warm cake, about 1 inch apart, penetrating halfway through.
- Tip: Space holes evenly for uniform JELLO absorption, and avoid poking through to the bottom to keep the cake intact.
Prepare the Orange JELLO:
- In a heatproof bowl, combine 3.4 oz orange JELLO mix with 1¼ cups boiling water.
- Whisk until the JELLO is completely dissolved, about 1–2 minutes.
- Stir in ⅓ cup fresh squeezed orange juice and mix well.
- Tip: Boil water just before mixing to ensure the JELLO dissolves fully, and cool slightly if too hot to handle.
Soak the Cake:
- Carefully and slowly pour the JELLO mixture evenly over the poked cake, ensuring it seeps into the holes and covers the surface.
- Refrigerate the cake for at least 3 hours to set the JELLO fully.
- Tip: Pour in stages if needed to prevent pooling, and cover loosely with plastic wrap while chilling to avoid drying.
Prepare the Mandarin Orange Frosting:
- In a medium mixing bowl, beat the entire 15 oz can of mandarin oranges (with juice) with 3.5 oz vanilla instant pudding mix using a hand mixer or whisk until combined, about 1 minute.
- Gently fold in 8 oz thawed Cool Whip with a spatula until fully incorporated and smooth, about 1 minute.
- Tip: Break up larger orange pieces while mixing for a smoother frosting, and chill the frosting briefly if it softens too much.
Frost and Chill:
- Spread the mandarin orange frosting evenly over the chilled cake using an offset spatula or spoon, creating a smooth or swirled finish.
- Refrigerate the frosted cake for at least 30 minutes to set the frosting before serving.
- Tip: Smooth the frosting gently to avoid disturbing the JELLO layer, and cover while chilling to prevent absorbing fridge odors.
Serve:
- Slice into 12–15 squares or rectangles using a sharp knife, wiping clean between cuts for neat edges.
- Serve chilled, optionally garnished with extra mandarin orange segments, orange zest, or a dollop of whipped cream.
- Tip: Use a spatula to lift slices cleanly, and serve immediately to maintain the frosting’s texture.