Name: Orange Creamsicle Cake
Prep time: 15 min
Cook time: 25 min
Total time: 4 h 40 min
Cuisine: American
Ingredients: 1 box white cake mix (plus eggs, oil, and water as called for on the box); 1 3-ounce box orange gelatin; 1 cup boiling water; 2 cups orange sherbet, divided; 1 3.4-ounce box instant vanilla pudding mix; 1/4 cup milk; 1 8-ounce tub whipped topping; Mandarin oranges, for garnish (optional)

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Orange Creamsicle Cake is a nostalgic, refreshing dessert that combines the zesty brightness of orange with the smooth creaminess of vanilla. Starting with a simple white cake base, this recipe gets infused with orange gelatin and sherbet, then topped with a creamy whipped topping and pudding frosting that tastes just like a classic creamsicle. It’s chilled to perfection, making it the ultimate treat for warm-weather gatherings or anytime you crave a cool, citrusy dessert.

Orange Creamsicle Cake

Why You’ll Love This Recipe

Easy to make: Uses a box cake mix and simple ingredients for stress-free baking.
Refreshing flavor: The mix of orange sherbet and creamy vanilla is a delightful, nostalgic combo.
Perfect for summer: Chilled and fruity, it’s ideal for hot days or picnics.
Make-ahead friendly: Needs to be refrigerated, so it’s great to prep in advance.
Beautiful presentation: Top with mandarin oranges for a vibrant, eye-catching finish.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

white cake mix (plus ingredients listed on the box such as eggs, oil, and water)
orange gelatin
boiling water
orange sherbet
instant vanilla pudding mix
milk
whipped topping
mandarin oranges (optional, for garnish)

Directions

Prepare and bake the white cake in a greased 9×13″ pan according to the box instructions.
While the cake is still hot, poke holes all over the surface using the end of a wooden spoon or a straw.
In a microwave-safe bowl, boil 1 cup of water. Stir in the orange gelatin until completely dissolved.
Mix in 1 cup of orange sherbet and stir until fully melted.
Pour the gelatin mixture evenly over the hot cake, letting it soak into the holes.
Refrigerate the cake for at least 4 hours to chill and set.
In a mixing bowl, melt the remaining 1 cup of orange sherbet. Add the milk and vanilla pudding mix. Whisk until it begins to thicken.
Fold in the whipped topping until smooth and fluffy.
Spread the creamsicle topping over the chilled cake.
Garnish with mandarin oranges, if desired. Serve cold.

Servings and timing

Servings: 20
Prep Time: 15 minutes
Cook Time: 25 minutes
Refrigeration Time: 4 hours
Total Time: 4 hours 40 minutes

Variations

Switch up the flavor: Try lemon or raspberry gelatin and matching sherbet for a fun twist.
Use homemade whipped cream: For a richer topping, make your own whipped cream instead of using a tub.
Add zest: Stir orange zest into the pudding topping for extra citrus punch.
Make cupcakes: Bake the cake batter in cupcake tins for individual servings.
Lighter option: Use sugar-free pudding, gelatin, and light whipped topping to reduce sugar and calories.

Storage/Reheating

Store the cake covered in the refrigerator for up to 4 days.
This cake is not suitable for freezing due to the whipped topping and gelatin.
Serve chilled directly from the fridge—no reheating necessary.

FAQs

Can I use orange juice instead of orange sherbet?

No, orange sherbet adds both flavor and creaminess. Orange juice won’t provide the same texture or taste.

Can I make this cake a day ahead?

Yes, in fact, it’s even better when made ahead as it needs time to chill and absorb the orange gelatin.

Can I use a different cake mix?

Yes, yellow or vanilla cake mix will also work, but white cake allows the orange flavor to shine best.

What kind of milk should I use in the topping?

Any milk will work, but whole or 2% milk gives a creamier result.

How do I poke holes in the cake?

Use the end of a wooden spoon, a skewer, or even a straw to poke holes while the cake is still warm.

Is this recipe freezer-friendly?

No, the texture of the whipped topping and pudding does not hold up well in the freezer.

Can I make it without the pudding topping?

You can skip it, but it adds the iconic “creamsicle” flavor. For a lighter option, use just whipped topping.

Can I use homemade whipped cream?

Yes, substitute 3 cups of whipped cream for the tub of whipped topping if you prefer homemade.

How do I keep the topping from being runny?

Let the pudding mixture thicken before folding in the whipped topping, and refrigerate the cake thoroughly.

Can I use different fruit for garnish?

Yes, slices of fresh orange, strawberries, or raspberries can be used for a colorful, fruity finish.

Conclusion

Orange Creamsicle Cake is a delightful blend of citrusy freshness and creamy indulgence that brings back memories of those classic frozen treats. It’s easy to make, perfect for parties, and always a crowd-pleaser. Whether you’re serving it for a summer barbecue or a holiday potluck, this chilled, creamy cake is sure to be a hit.