Orange Creamsicle Cake
This irresistible Orange Creamsicle Cake is perfect for summer parties, featuring a delicious vanilla cake and fluffy orange frosting.
Equipment
- 9 x 13 inch baking pan
- heat proof bowl
- skewer
Ingredients
Cake
- 15.25 ounces vanilla cake mix
- 3 large eggs room temperature
- 1 cup milk or vanilla almond milk
- 0.5 cup vegetable oil
- 1 tablespoon orange zest
- 3.4 ounces orange JELLO
- 1.25 cups boiling water
- 0.33 cup fresh squeezed orange juice
Frosting
- 15 ounces can of mandarin oranges do not drain
- 3.5 ounces vanilla instant pudding mix
- 8 ounces Cool Whip
Instructions
Vanilla Cake
- Prepare cake mix according to package directions, for a 9 x 13 inch baking pan, substituting vanilla almond milk (or regular milk) for the water and adding the orange zest.
- Bake using package directions. Remove from oven and let cool on a rack for approximately 10 minutes.
- Use a skewer to poke holes in the top of the cake.
- Place orange JELLO mix in a heat proof bowl and slowly add boiling water. Whisk until the JELLO has completely dissolved.
- Stir in fresh orange juice.
- Carefully and slowly pour JELLO mixture over the top of the cake. Refrigerate for at least 3 hours.
Mandarin Orange Frosting
- Beat mandarins and pudding mix together until combined.
- Gently fold in the Cool Whip or whipped cream until incorporated.
- Spread on cooled cake.
- Refrigerate for at least 30 minutes before serving.
Notes
Store leftover cake in an airtight container for up to 3 days.
Nutrition
Serving: 1sliceCalories: 172kcalCarbohydrates: 27gProtein: 2gFat: 6gSaturated Fat: 5gCholesterol: 22mgSodium: 198mgPotassium: 65mgFiber: 1gSugar: 18gVitamin A: 175IUVitamin C: 6.8mgCalcium: 72mgIron: 0.5mg
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