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Orange Creamsicle Cake

This light and refreshing cake resembles a nostalgic orange creamsicle, perfect for summer gatherings and potlucks.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 4 hours
Servings: 16 slices
Course: Dessert, Sweet
Cuisine: American, Summer
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Cake
  • 1 box (15.25 oz) Vanilla cake mix
  • 3 large Eggs, at room temperature Use room temperature for better blending
  • 1 cup Milk or vanilla almond milk
  • 1/3 cup Vegetable oil
  • 1 tablespoon Orange zest Extra zest can be added for a bolder flavor
For the Gelatin Layer
  • 1 box (3 oz) Orange gelatin (Jell-O) Important for the creamsicle flavor
  • 1 cup Boiling water
  • 1/2 cup Fresh squeezed orange juice Balances sweetness
For the Frosting
  • 1 can (15 oz) Mandarin oranges, canned and drained
  • 1 box (3.4 oz) Vanilla instant pudding mix
  • 1 tub (8 oz) Cool Whip, thawed Can substitute with homemade whipped cream

Method
 

Preparation
  1. In a large mixing bowl, add vanilla cake mix, eggs, milk (or almond milk), vegetable oil, and orange zest. Whisk until smooth.
  2. Preheat the oven according to cake mix instructions and grease a 9x13-inch baking pan.
  3. Pour the batter into the pan and bake for about 30 minutes or until golden and a toothpick comes out clean.
  4. Once baked, let it cool for 10 minutes on a wire rack.
  5. Poke holes over the warm cake with a fork.
  6. In a heatproof bowl, mix boiling water into the orange gelatin until dissolved, then stir in orange juice.
  7. Pour the gelatin mixture over the poked holes and refrigerate for at least 3 hours.
Frosting and Finishing
  1. In a mixing bowl, combine mandarin oranges and vanilla pudding mix, stir until thickened.
  2. Gently fold in the Cool Whip until smooth.
  3. Spread the frosting over the cooled and set cake, then chill for another 30 minutes before serving.

Notes

This cake can be made ahead and actually tastes better the next day. Store leftovers in an airtight container in the refrigerator.