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Indulgent Orange Creamsicle Cake for a Summer Fiesta

ORANGE CREAMSICLE CAKE
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A nostalgic Orange Creamsicle Cake that combines the beloved tastes of vanilla and zesty orange, perfect for summer gatherings.

Ingredients

Scale
  • 1 package Vanilla Cake Mix
  • 3 Eggs
  • 1 cup Milk or Vanilla Almondmilk
  • 1/2 cup Vegetable Oil
  • 2 tablespoons Orange Zest
  • 1 package Orange JELLO
  • 1 cup Boiling Water
  • 1/2 cup Fresh Squeezed Orange Juice
  • 1 can Mandarin Oranges (Canned, do not drain)
  • 1 package Vanilla Instant Pudding Mix
  • 1 container Cool Whip (or whipped cream)

Instructions

  1. Prepare the Cake Batter: Preheat your oven to 350°F. In a large mixing bowl, combine the vanilla cake mix, eggs, milk (or vanilla almond milk), vegetable oil, and orange zest. Mixing until everything is smooth ensures a uniform batter that rises perfectly and bakes evenly.
  2. Bake the Cake: Pour the batter into a greased 9x13-inch baking dish, spreading it out evenly. Bake in the preheated oven for 25 to 30 minutes until the cake is golden brown and a toothpick inserted in the center comes out clean.
  3. Poke Holes in the Cake: Allow the cake to cool in the pan for 10 minutes after baking. Using a skewer or a fork, gently poke holes all over the top of the cake, about 1-inch apart.
  4. Make the JELLO Mixture: In a small bowl, dissolve the orange JELLO in 1 cup of boiling water, stirring until completely dissolved. Then, add in 1/2 cup of fresh squeezed orange juice.
  5. Pour the JELLO Over Cake: Slowly and carefully pour the JELLO mixture over the poked cake, allowing it to seep into the holes. Cover the cake and refrigerate for at least 3 hours.
  6. Prepare the Frosting: In a mixing bowl, beat the canned mandarin oranges (with juice) and vanilla instant pudding mix together until well combined.
  8. Frost the Cake: Once the cake has chilled, spread the mandarin orange frosting evenly over the top of the cake using a spatula.
  9. Chill Before Serving: Refrigerate the frosted cake for at least another 30 minutes before serving.

Notes

  • Store leftover cake in an airtight container for up to 3 days.
  • To freeze the cake, wrap it tightly in plastic wrap followed by aluminum foil; it can be stored for up to 2 months.
  • Thaw cake in the fridge for 6-8 hours or overnight.
  • Reheat individual slices in the microwave for about 10-15 seconds if desired warm.

Nutrition

Find it online: https://www.heavenlyrecipe.com/orange-creamsicle-cake/