Dessert

Irresistible Orange Creamsicle Cake Recipe for Summer Delights Recipe

ByNaomi Fletcher January 20, 2026January 20, 2026

Introduction

This Irresistible Orange Creamsicle Cake is a refreshing summer treat that combines the flavors of creamy vanilla and bright orange zest. Perfectly moist and topped with a light mandarin pudding frosting, it’s sure to delight your taste buds on warm days.

A square piece of cake with four visible layers sits on a white plate with a subtle blue rim pattern, placed on a white marbled surface. The bottom layer is a light golden yellow sponge cake, soft and slightly crumbly. Above it, there is a thick white creamy layer, smooth and fluffy. The next layer consists of a bright orange jelly-like or mousse texture, vibrant and slightly translucent. The top is covered with a final white whipped cream layer, piped with small peaks around the edges. Two thin, round slices of orange sit on top for decoration. A shiny silver fork is placed next to the cake on the plate. photo taken with an iphone --ar 4:5 --v 7

Ingredients

15.25 ounces vanilla cake mix
3 large eggs
1 cup milk or vanilla almond milk
½ cup vegetable oil
1 tablespoon orange zest
3.4 ounces orange JELLO
1.25 cups boiling water
⅓ cup fresh squeezed orange juice
15 ounces can of mandarin oranges (do not drain)
3.5 ounces vanilla instant pudding mix
8 ounces Cool Whip

Instructions

Step 1: Prepare the cake mix according to the package directions for a 9 x 13 inch baking pan, substituting the milk or vanilla almond milk for water and adding the orange zest. Bake as directed, then remove from the oven and let cool on a rack for about 10 minutes.
Step 2: Use a skewer to poke holes evenly across the top of the warm cake.
Step 3: In a heatproof bowl, dissolve the orange JELLO mix by slowly adding the boiling water, whisking until smooth. Stir in the fresh squeezed orange juice.
Step 4: Carefully pour the JELLO mixture over the cake, ensuring it seeps into the holes. Refrigerate the cake for at least 3 hours to set.
Step 5: Beat together the mandarin oranges (with juice) and vanilla instant pudding mix until combined. Gently fold in the Cool Whip until light and fluffy.
Step 6: Spread the mandarin pudding mixture evenly over the chilled cake. Refrigerate for at least 30 minutes before serving.

Tips & Variations

For added texture, sprinkle chopped toasted almonds or white chocolate shavings on top before serving.
Use fresh mandarin segments if canned ones are unavailable for a more natural flavor.
Substitute the orange JELLO with a sugar-free alternative for a lighter option.

Storage

Store the cake covered in the refrigerator for up to 3 days. Keep it chilled to maintain the creamy texture of the topping. When ready to serve, you can let it sit at room temperature for a few minutes for a softer feel, but avoid leaving it out too long to prevent melting.

How to Serve

A slice of three-layer cake sits on a white plate with blue patterns, placed on a white marbled surface. The bottom layer is light yellow and soft-looking sponge cake. The middle layer is white whipped cream, smooth and fluffy. Above it is an orange jelly layer, translucent with a slightly bumpy texture. Another thin layer of whipped cream goes on top, decorated with small dollops around the edge. Two thin round slices of orange are placed standing upright in the center on top. The sides of the cake have some whipped cream and orange crumbs sprinkled on them. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a homemade cake instead of a cake mix?

Yes, a homemade vanilla cake works well in this recipe. Just be sure it fits a 9 x 13 inch pan and that it’s fully cooled before adding the JELLO topping.

What if I don’t have Cool Whip?

You can substitute with an equal amount of whipped heavy cream, whipped to stiff peaks. This will keep the creamy texture and fresh taste of the topping.