If you’re searching for a dessert that feels nostalgic, refreshing, and irresistibly creamy, this orange creamsicle cake is exactly what you need. Inspired by the classic orange-and-vanilla ice cream treat many of us grew up loving, this dessert recipe brings together bright citrus flavor and smooth, creamy sweetness in cake form. It’s light yet indulgent, simple to prepare, and always a crowd-pleaser—perfect for birthdays, potlucks, summer gatherings, or anytime you want a dessert that feels joyful and comforting.
The beauty of this orange creamsicle cake lies in its contrast of flavors and textures. A soft vanilla cake base is infused with a vibrant orange gelatin and sherbet mixture, ensuring every bite is moist and bursting with citrus flavor. On top, a creamy frosting made with vanilla pudding, whipped topping, and melted orange sherbet creates that signature “creamsicle” finish. Served chilled, this dessert recipe is especially refreshing, making it ideal for warm weather celebrations.
This cake is also wonderfully approachable. Using a box cake mix keeps preparation easy, while the poke-cake method ensures bold flavor without complicated techniques. Whether you’re an experienced baker or just starting out, this recipe delivers impressive results with minimal effort.
Ingredients for Orange Creamsicle Cake
For the Cake Base:
- 1 box white or vanilla cake mix (plus eggs, oil, and water as listed on the box)
For the Orange Filling:
- 1 (3-ounce) box orange gelatin
- 1 cup boiling water
- 2 cups orange sherbet, divided
For the Creamy Topping:
- 1 (3.4-ounce) box instant vanilla pudding mix
- ¼ cup milk
- 1 (8-ounce) tub whipped topping
Optional Garnishes:
- Mandarin orange slices
- Orange zest
- Sprinkles or white chocolate curls
How to Make Orange Creamsicle Cake
Step 1: Bake the Cake
Prepare the white or vanilla cake mix according to the package instructions. Pour the batter into a greased 9×13-inch baking pan and bake until a toothpick inserted in the center comes out clean or with a few moist crumbs. This light vanilla base provides the perfect canvas for the bright orange flavors to come.
Once baked, remove the cake from the oven but keep it in the pan. While it’s still warm, use the handle of a wooden spoon, a skewer, or a straw to poke holes evenly across the surface. These holes allow the orange mixture to soak deep into the cake, making every slice moist and flavorful.
Step 2: Prepare the Orange Gelatin Filling
In a bowl, combine the orange gelatin with one cup of boiling water, stirring until fully dissolved. Unlike the package directions, do not add cold water. Instead, stir in one cup of orange sherbet and mix until completely melted. This step infuses the gelatin with creamy citrus flavor rather than just sweetness.
Slowly pour the warm orange mixture over the cake, allowing it to sink into the holes. Take your time to ensure even distribution. Once finished, cover the cake and refrigerate for at least four hours. This chilling time allows the gelatin to set and the flavors to fully develop.
Step 3: Make the Creamsicle Topping
After the cake has chilled, it’s time to prepare the creamy topping that gives this dessert its iconic creamsicle character. Melt the remaining cup of orange sherbet until smooth. In a large bowl, whisk together the melted sherbet, milk, and instant vanilla pudding mix. Let the mixture rest for a couple of minutes so it thickens slightly.
Gently fold in the whipped topping until the frosting is smooth, light, and fluffy. This creates a soft, creamy layer that perfectly balances the tangy orange filling beneath.
Step 4: Frost and Garnish
Spread the creamsicle topping evenly over the chilled cake. For a decorative finish, garnish with mandarin orange slices, orange zest, or colorful sprinkles. Return the cake to the refrigerator until ready to serve.
This orange creamsicle cake is best enjoyed cold. The chilled texture enhances the contrast between the moist cake, the citrus-soaked interior, and the creamy topping.
Tips, Variations, and Storage
- Make it Lighter: Use egg whites in the cake batter, sugar-free gelatin, sugar-free pudding, and light whipped topping for a lighter dessert.
- Gluten-Free Option: Simply substitute a gluten-free cake mix.
- Flavor Variations: Try strawberry gelatin with strawberry sherbet, raspberry gelatin with raspberry sorbet, or lemon gelatin with lemon sherbet for a new twist.
- Layer Cake Option: Bake the cake in round pans, poke and fill as directed, then lightly frost between layers for stability.
Store the cake covered in the refrigerator for up to five days. The flavors often improve after the first day, making this a fantastic make-ahead dessert recipe.
