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This orange creamsicle cake brings together the nostalgic flavors of summer's favorite frozen treat in a delightful, light dessert perfect for warm weather gatherings or anytime you need a burst of citrus sunshine.
I first created this for my daughter's summer birthday when she requested something "orange and creamy like those popsicles." Now it's our most-requested potluck contribution, with friends always asking for the recipe.
Ingredients
- Vanilla cake mix: Provides the perfect neutral base allowing the orange flavor to shine
- Eggs: Give structure and richness to the cake crumb
- Milk or vanilla almondmilk: Adds moisture and subtle flavor
- Vegetable oil: Creates a tender, moist texture that holds up well
- Orange zest: Contains essential oils that provide real citrus flavor
- Orange JELLO: Infuses vibrant color and sweet orange flavor throughout
- Boiling water: Activates the JELLO for proper absorption
- Fresh squeezed orange juice: Intensifies the natural citrus flavor
- Canned mandarin oranges: Provide both texture and sweet citrus flavor for the frosting
- Vanilla instant pudding mix: Stabilizes the frosting and adds creamy vanilla notes
- Cool Whip: Creates a light, fluffy frosting that complements the moist cake perfectly
Step-by-Step Instructions
- Prepare the cake batter:
- Combine your vanilla cake mix with eggs, milk or almondmilk, vegetable oil, and orange zest in a large bowl. Follow package directions but substitute milk for water for a richer texture. Beat until smooth and well combined, about 2 minutes with an electric mixer.
- Bake the cake:
- Pour batter into a greased 9×13 inch pan and bake according to package directions until a toothpick inserted comes out clean. The edges should pull slightly away from the sides and the top will be golden. Allow to cool on a rack for exactly 10 minutes. The cake needs to be warm but not hot for the next step.
- Create holes for JELLO:
- Use a wooden skewer or the handle of a wooden spoon to poke holes all over the cake surface. Space holes about 1 inch apart, poking all the way to the bottom of the cake. This creates channels for the JELLO mixture to penetrate throughout.
- Prepare the JELLO mixture:
- Add the orange JELLO powder to a heatproof bowl and pour in boiling water slowly while whisking constantly. Continue whisking until all crystals have completely dissolved. This usually takes about 2 minutes of consistent stirring. Add fresh orange juice and stir to combine.
- Infuse the cake:
- Slowly pour the warm JELLO mixture over the entire cake, focusing on filling the holes. Take your time with this step, allowing the liquid to soak in. Some pooling on top is normal and will absorb as it chills. Refrigerate for at least 3 hours or ideally overnight.
- Make the frosting:
- In a large bowl, beat the undrained mandarin oranges with the vanilla pudding mix until combined and slightly thickened. The acid from the oranges will react with the pudding, creating the perfect consistency. Fold in the Cool Whip using gentle, sweeping motions to maintain the light texture.
- Frost and chill:
- Spread the mandarin frosting evenly over the completely cooled cake. For the best presentation, use an offset spatula to create swoops and swirls. Refrigerate for at least 30 minutes to set the frosting before serving.
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The orange JELLO is truly the magic ingredient here. I once tried making this with natural gelatin and orange juice alone, but the vibrant color and concentrated flavor from the JELLO makes all the difference. My grandfather, who rarely eats sweets, always takes a second piece and says it reminds him of the creamsicles he enjoyed as a child.
Storage Tips
This cake actually improves with time as the flavors meld together. Store covered in the refrigerator for up to 5 days. The frosting will stay stable and won't separate thanks to the pudding mix. I find the flavor is actually best on day two when the orange notes have fully infused throughout the cake.
Seasonal Variations
During winter months when oranges are at their peak, try using a combination of blood oranges and naval oranges for the zest and juice. The flavor is more complex and the color becomes a beautiful sunset gradient. In summer, add a thin layer of fresh sliced strawberries between the cake and frosting for a strawberry-orange creamsicle effect that is absolutely divine.
Serving Suggestions
Garnish with additional mandarin orange segments or thin slices of fresh orange for visual appeal. For a more elegant presentation, serve with a small scoop of vanilla bean ice cream on the side and a mint leaf. This cake pairs wonderfully with a cup of Earl Grey tea or a sparkling prosecco for adult gatherings.
Frequently Asked Questions
- → How can I ensure my cake stays moist?
Use fresh orange juice and follow the instructions to pour the JELLO mixture evenly over the cake. Allow proper refrigeration time to let the flavors blend.
- → Can I substitute almond milk for regular milk?
Yes, almond milk works beautifully as a substitute for regular milk in this recipe, adding a subtle flavor.
- → Can I use homemade whipped cream instead of Cool Whip?
Absolutely! Homemade whipped cream can be used, but ensure it's whipped to a stable consistency for the frosting.
- → How long should the cake refrigerate before serving?
The cake should chill for at least 3 hours after adding the JELLO mixture and 30 minutes after frosting for the best results.
- → What is the best way to store this cake?
Store it in the refrigerator in an airtight container or covered with plastic wrap to keep it fresh and flavorful.