Description
Orange Creamsicle Cake is a refreshing dessert made with a white cake soaked in a mixture of orange gelatin and orange sherbet, then topped with a creamy orange creamsicle frosting. It’s a nostalgic and cool treat perfect for summer gatherings.
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)
Instructions
- Preheat the oven and prepare the white cake mix according to package instructions. Bake in a greased 9×13″ pan.
- While the cake is still hot, use the end of a wooden spoon or a straw to poke holes all over the cake.
- In a microwave-safe bowl, heat 1 cup of water until boiling. Stir in the orange gelatin until dissolved. Add 1 cup of orange sherbet and stir until melted.
- Slowly pour the gelatin-sherbet mixture over the cake, making sure it seeps into the holes. Refrigerate the cake for at least 4 hours.
- In a mixing bowl, melt the remaining 1 cup of orange sherbet. Add the milk and vanilla pudding mix. Whisk together and let sit for a couple minutes to thicken.
- Fold in the whipped topping until smooth and fully combined.
- Spread the creamsicle topping over the chilled cake.
- Garnish with mandarin oranges if desired. Serve chilled.
Notes
- Chill the cake thoroughly before adding the topping for best results.
- For extra citrus flavor, add orange zest to the topping.
- Mandarin oranges are optional but add a nice visual and flavor touch.
- Store leftovers covered in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 22g
- Sodium: 180mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 10mg
