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Orange Creamsicle Cake Recipe

Prep Time10 minutes
Cook Time35 minutes
Total Time1 hour 45 minutes
Servings: 12 squares
Calories: 128kcal
Author: Lucy Brewer

Ingredients

  • 1 box (15.25 ounces) French vanilla cake mix, plus the eggs and oil listed on the box
  • 1 cup freshly squeezed orange juice (in place of the water on the box)
  • ½ teaspoon vanilla extract
  • 1 box (3 ounces) orange gelatin, plus water as directed on the box
  • 1 box (3.4 ounces) instant vanilla pudding mix
  • 2 cups evaporated milk
  • ½ cup powdered sugar
  • 8 ounces Cool Whip, thawed
  • 1 ½ cups mandarin orange slices, drained if canned

Instructions

  • Preheat the oven to 350 degrees F and grease a 9x13-inch baking dish.
  • In a large bowl, combine 1 box (15.25 ounces) French vanilla cake mix, plus the eggs and oil listed on the box, replacing the water with 1 cup freshly squeezed orange juice (in place of the water on the box) and adding 1/2 teaspoon vanilla extract. Mix until well combined.
    A glass bowl with eggs, flour, and wet ingredients being mixed, next to whole and halved oranges, egg shells, and a blue towel on a marble countertop.
  • Pour the batter into the greased dish and bake for 35 minutes, or until a toothpick inserted into the center comes out clean.
  • Chill the cake in the refrigerator for at least 15 minutes, or until cool to the touch throughout.
    A rectangular, golden-brown baked cake in a white ceramic dish on a marble surface.
  • Once chilled, use the back of a spatula to poke holes across the surface of the cake. Space the holes about 1 inch apart and push them down to the bottom of the dish.
    A rectangular baked cake in a white dish with evenly spaced holes poked into the surface.
  • In a medium bowl, mix 1 box (3 ounces) orange gelatin, plus water as directed on the box with water as directed on the box. Pour the liquid over the cake, working it into each hole.
    A bowl of orange gelatin mixture on a marble surface next to a partially visible poked cake and a bowl of whipped topping.
  • In a second medium bowl, whisk 1 box (3.4 ounces) instant vanilla pudding mix with 2 cups evaporated milk until the mixture thickens.
    A white bowl filled with orange-colored batter sits on a marble surface next to a whole orange, a sliced orange, a white plate, and a whisk.
  • Spread the pudding over the top of the cake, filling each hole.
    A rectangular baking dish filled with a smooth layer of yellow pudding mixture on top, placed on a marble surface.
  • In a large bowl, fold 1/2 cup powdered sugar into 8 ounces Cool Whip, thawed until smooth. Spread the mixture over the entire top of the cake.
    A clear bowl of whipped cream topped with powdered sugar sits next to a whole orange, a halved orange, and a small bowl of clear liquid on a white surface.
  • Chill in the refrigerator for at least 45 minutes.
  • Garnish with 1 1/2 cups mandarin orange slices, drained if canned and serve chilled.
    A rectangular dish filled with a layer of white whipped topping, decorated with evenly spaced mandarin orange segments on top. Orange slices and a napkin are visible in the background.

Notes

  • Make ahead and chill overnight so the layers set. Store covered in the refrigerator up to 5 days, or freeze up to 5 months and thaw in the refrigerator before serving.
  • For a softer, less sweet topping, use homemade whipped cream in place of Cool Whip and add it closer to serving.
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