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Easy Orange Creamsicle Cake with Creamy Pudding Frosting

Close-up of a moist slice of Creamsicle Cake featuring bright orange layers and white cream filling and frosting.
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Capture the nostalgic taste of your favorite frozen treat with this easy, moist Orange Creamsicle Cake. This recipe features a bright orange-infused layer cake soaked with gelatin for extra moisture and topped with a light, creamy vanilla pudding frosting. It is a perfect, refreshing summer dessert for any gathering.

Ingredients

Scale
  • 1 box (15.25 ounces) white or vanilla cake mix
  • Ingredients called for on cake mix box (usually eggs, oil, water)
  • 1 package (3 ounces) orange gelatin (Jello)
  • 1 cup boiling water
  • 1/2 cup cold water
  • 1/4 cup orange juice, fresh or bottled
  • 1 package (3.4 ounces) instant vanilla pudding mix
  • 1 cup cold milk
  • 1 container (8 ounces) frozen whipped topping (like Cool Whip), thawed
  • Orange zest, for garnish (optional)

Instructions

  1. Prepare the cake: Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans. Prepare the cake mix according to the package directions. Pour the batter evenly into the prepared pans.
  2. Bake the layers according to the package directions for 8-inch rounds. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
  3. Prepare the orange gelatin soak: In a small bowl, dissolve the orange gelatin completely in the boiling water. Stir in the cold water and orange juice. Set aside to cool slightly but do not let it set.
  4. Poke the cake: Once the cakes are completely cool, use a skewer or the handle of a wooden spoon to poke holes all over the surface of both cake layers, spacing the holes about 1/2 inch apart.
  5. Soak the cake: Slowly pour the liquid orange gelatin mixture evenly over both cake layers, allowing the liquid to soak into the holes. Let the cakes sit until the gelatin is fully absorbed, about 20 to 30 minutes.
  6. Make the creamy pudding frosting: In a medium bowl, whisk together the instant vanilla pudding mix and cold milk until the mixture thickens, about 2 minutes. Gently fold in the thawed whipped topping until just combined and fluffy.
  7. Assemble the cake: Place one orange-soaked cake layer on a serving plate. Spread about one-third of the creamy pudding frosting evenly over the top. Place the second cake layer on top. Frost the top and sides of the entire cake with the remaining frosting.
  8. Chill and serve: Refrigerate the cake for at least 1 hour before slicing. Garnish with fresh orange zest before serving your light and fluffy orange cake.

Notes

  • For an extra bright citrus flavor, you can substitute 1/4 cup of the cold water in the gelatin soak with fresh orange juice.
  • If you want a firmer frosting, substitute the instant vanilla pudding with a full batch of homemade vanilla buttercream frosting.
  • This cake tastes best when served chilled, making it a refreshing citrus cream cake recipe perfect for summer.

Nutrition

Find it online: https://sundayflavor.com/easy-creamsicle-cake-moist-summer-bite/