Can I use orange soda instead of orange juice?

Yes. Orange soda will make the flavor sweeter and more candy-like. Fresh orange juice gives the cake a brighter citrus taste.

Do I have to use whipped topping?

Whipped topping gives the easiest stable result. Homemade whipped cream can work, but it is best added shortly before serving because it does not hold as long.

Can I make Orange Creamsicle Cake without gelatin?

Yes, but it will not have the classic poke-cake texture. You can make the cake and use an orange-vanilla frosting instead.

Why is my pudding topping runny?

The most common reason is using warm milk or not allowing the pudding to sit and thicken before folding in the whipped topping.

Can I use fresh oranges on top?

Yes. Use thin orange slices or mandarin segments, but blot them dry first and add them close to serving time.

Orange Creamsicle Cake – Easy 9×13 Summer Dessert

Description

An easy 9×13 Orange Creamsicle Cake made with orange-zested vanilla cake, a bright orange gelatin soak, and fluffy vanilla pudding topping.

Ingredients

Scale

1 box (15.25 ounces) vanilla or yellow cake mix

3 large eggs

1 cup milk

1/2 cup vegetable oil

1 tablespoon finely grated orange zest

1 package (3 ounces) orange gelatin

1 cup boiling water

1/2 cup cold water

1/3 cup fresh orange juice

1 package (3.4 ounces) instant vanilla pudding mix

1 1/2 cups cold milk

1 tub (8 ounces) whipped topping, thawed

Mandarin orange segments or extra orange zest, optional

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Instructions

1. Heat oven to 350°F and grease a 9×13-inch baking dish.

2. Mix cake mix, eggs, milk, vegetable oil, and orange zest until smooth. Pour into the prepared dish.

3. Bake for 28 to 32 minutes, until the center springs back lightly and a toothpick comes out with a few moist crumbs.

4. Cool the cake for 10 minutes, then poke holes all over the top with the handle of a wooden spoon or a thick skewer.

5. Whisk orange gelatin with boiling water until fully dissolved. Stir in cold water and orange juice.

6. Slowly pour the orange gelatin mixture over the warm cake, aiming for the holes. Cool for 20 minutes, then refrigerate for at least 2 hours.

7. Whisk vanilla pudding mix with 1 1/2 cups cold milk for 2 minutes. Let stand for 5 minutes to thicken.

8. Gently fold the thawed whipped topping into the pudding mixture until fluffy.

9. Spread the topping evenly over the chilled cake. Garnish with mandarin orange segments or orange zest if desired.

10. Keep refrigerated until serving.

Notes

Use milk instead of water in the cake batter for a richer texture.

Do not add the pudding topping until the cake is fully chilled.

Store leftovers tightly covered in the refrigerator for up to 3 days.

Freezing the finished frosted cake is not recommended because the pudding topping can become watery after thawing.

Nutrition

Serving Size: 1 slice
Calories: 310 kcal
Sugar: 37g
Sodium: 330mg
Fat: 13g
Saturated Fat: 5g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 47g
Fiber: 0g
Protein: 3g
Cholesterol: 45mg