Orange Creamsicle Layer Cake with Video Tutorial

Orange Creamsicle Cake is a simple, refreshing sheet cake made with Jell-O and instant pudding. Bright and citrusy, this doctored cake mix transforms a boxed cake into a nostalgic orange poke cake that’s perfect for warm weather.

Orange-flavored desserts deserve more attention. While lemon often steals the spotlight, orange treats are equally delightful — from soft orange rolls and creamy Orange Julius drinks to fluffy Jell-O salads and this creamsicle-inspired cake.

Creamsicle Cake

This Orange Creamsicle Cake is inspired by the classic creamsicle popsicle: a tender white cake flavored with sweet orange gelatin and topped with a creamy vanilla pudding-whipped topping. It’s an easy, nostalgic dessert made from a boxed cake mix with a few additions for extra flavor and texture.

Ingredients

You’ll only need a handful of ingredients to make this 9×13-inch sheet cake:

• White or vanilla boxed cake mix plus the eggs (or egg whites), water, and oil called for on the box
• Orange gelatin (small box Jell-O) with boiling and cold water
• Orange marmalade for extra citrus flavor
• Instant vanilla pudding (instant, not cook-and-serve) and milk
• Frozen whipped topping (thawed Cool Whip)
• Canned mandarin orange segments (optional, for garnish)

How to Make Orange Creamsicle Cake

• Prepare and bake a 9×13 white (or vanilla) cake from a boxed mix.
• When cooled, poke holes about 1 inch apart and pour slightly thickened orange gelatin into the holes.
• Spread a thin layer of orange marmalade over the cake for more citrus depth.
• Top with a mixture of instant vanilla pudding and whipped topping, then chill until set.

For the Poke Cake

Start by preparing the boxed white or vanilla cake mix according to package instructions (use eggs or egg whites as indicated). Pour batter into a greased 9×13 pan and bake as directed on the box. Allow the cake to cool before moving to the next steps.

For the Orange Flavor

Once the cake has cooled, use the end of a wooden spoon or similar utensil to poke holes about an inch apart across the surface. Prepare the orange gelatin by stirring the powder into boiling water until fully dissolved, then add the cold water. Let the gelatin cool slightly until it begins to thicken, then pour it evenly over the cake so it fills the holes and soaks into the crumb.

For an extra pop of citrus, spread a thin layer of orange marmalade over the top. Keep your spatula tip flat while spreading to avoid lifting the cake; if the cake begins to pull, chilling briefly will help the gelatin set more firmly before continuing.

For the Frosting

Make the creamy topping by whisking the instant vanilla pudding mix with milk until smooth and slightly thickened. Fold in the thawed whipped topping until the mixture is light and even. Spread this frosting over the marmalade layer. If you’d like decorative swirls, reserve about 1/2 cup of the frosting and pipe it onto each slice after chilling.

To Decorate

After frosting, refrigerate the cake for at least 4 hours or overnight to allow the flavors to meld and the filling to set. Top each slice with a drained mandarin orange segment if desired — it adds color and a fresh burst of citrus.

More 9×13 Cake Recipes

• Coconut Cream Poke Cake
• Key Lime Poke Cake
• Strawberry Jello Cake
• Black Forest Poke Cake
• Chocolate Zucchini Cake
• Root Beer Float Poke Cake
• Pumpkin Spice Coffee Cake
• Coconut Lime Poke Cake
• Tres Leches Cake
• Sour Cream Coffee Cake

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4.33 from 88 ratings

Orange Creamsicle Cake

Prep: 10 mins

Cook: 30 mins

Chill Time 4 hrs

Total: 4 hrs 40 mins

Orange Creamsicle Cake is an easy cake recipe with Jello and pudding. Light and citrusy, this doctored cake mix is a summer favorite.

15 servings

Ingredients

Cake:

• 15.25 oz (432 g) box white cake mix
• 4 egg whites (or as directed on box)
• 1 1/4 cups (296 ml) water (or as directed on box)
• 1/2 cup (118 ml) oil (or as directed on box)

Filling:

• 3 oz (85 g) small box orange gelatin (Jell-O)
• 3/4 cup (177 ml) boiling water
• 3/4 cup (177 ml) cold water

Topping:

• 1/2 cup (152 g) orange marmalade
• 3.4 oz (96 g) small box INSTANT vanilla pudding
• 1 cup (237 ml) milk
• 8 oz (226 g) frozen whipped topping, thawed (Cool Whip)
• 15 oz (425 g) can Mandarin oranges, drained (optional)

Equipment

• 13×9-inch pan
• Measuring cup
• Spatula and mixing bowls

Instructions

• Prepare the cake mix according to package directions and bake in a greased 9×13 pan. Allow to cool.
• Once cooled, poke holes about an inch apart across the cake using the end of a wooden spoon.
• Stir the orange gelatin into boiling water until dissolved, then add cold water. Let the mixture cool until slightly thickened and pour over the cake, filling the holes.
• Spread a thin layer of orange marmalade over the top. If the cake pulls while spreading, chill briefly to let the gelatin set.
• Whisk the instant vanilla pudding with milk until smooth, then fold in the thawed whipped topping. Spread the frosting over the cake. Reserve about 1/2 cup for piping if desired.
• Refrigerate for at least 4 hours or overnight. Top slices with mandarin orange segments before serving, if desired.

Notes

• Reserve 1/2 cup of frosting for piping decorative swirls on individual slices, if desired.

Nutrition

Serving: 1 slice |
Calories: 197 kcal |
Carbohydrates: 20 g |
Protein: 3 g |
Fat: 13 g |
Saturated Fat: 4 g |
Sugar: 16 g

Disclaimer: Nutritional values are estimates only.

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