Orange Creamsicle Cake is an easy cake recipe with Jello and pudding. Light and citrusy, this doctored cake mix is way better than made straight from the box. This orange poke cake is the perfect flavor for summer!

Slices of Orange Creamsicle Cake on a plate with mandarin orange slices on top.

Orange is the unsung citrus fruit. We all love a good lemon flavored dessert, but orange desserts are just as good! Things like sweet Orange Rolls, a good Orange Julius recipe, or a creamy Jello salad like Orange Fluff.

Close up of a slice of orange poke cake.

Creamsicle Cake

Speaking of orange desserts, this orange creamsicle cake is inspired from the good old fashioned popsicle. With sweet orange flavor in the cake and creamy vanilla flavor in the frosting, this easy cake mix recipe is sure to be nostalgic.

Marbled orange cake on plate with vanilla frosting and a mandarin orange slice on each piece.

Ingredients

You only need a handful of ingredients to make this sheet cake:

  • White Cake Mix (or Vanilla) + Eggs, Water, and Oil to make the cake
  • Orange Gelatin (Jello) + Water to mix it with
  • Orange Marmalade
  • Instant Vanilla Pudding (NOT cook & serve)
  • Milk
  • Whipped Topping (Cool Whip)
  • Mandarin Oranges, for decoration

How to Make Orange Creamsicle Cake

  • Make a 9×13 boxed white cake.
  • Poke cake with holes and fill with orange gelatin.
  • Spread orange marmalade over the cake.
  • Top with a combination of vanilla pudding and whipped topping.

For the Poke Cake

To make this easy orange poke cake, first you’ll need a boxed cake mix. I used white cake mix, but you could also use vanilla.

You will also need the ingredients called for on the box to make up the cake. Usually eggs (or just egg whites for white cake), water, and oil. Mix and bake for a 9×13-inch pan according to the directions on the box.

Two image collage. Top: Ingredients. White cake mix, eggs, oil, water. Bottom: Baked cake with holes poked into it, next to a saucepan, glass measuring cup with water, and a box of orange jello mix.

For the Orange Flavor

After baking and cooling, poke holes into the cake about an inch apart with the end of a wooden spoon.

Mix the orange Jello powder with boiling water. Stirring until the mixture is dissolved. Then mix in cold water and let it thicken slightly. Pour the jello mixture into the holes of the cake.

Pouring orange jello into holes of white cake.

Spread a thin layer of orange marmalade over the cake for extra citrus flavor.

Spreading orange marmalade onto orange jello cake.
Ingredients for topping the orange cream cake. Instant vanilla pudding, whipped topping, milk, and orange marmalade.

For the Frosting

For the frosting, whisk together the instant vanilla pudding mix and milk. Then fold in the whipped topping.

Two image collage. Top: Bowl of instant vanilla pudding and whipped topping. Bottom: Whipped pudding mixture being spread over cake.

To Decorate

Spread frosting over the top of the cake. (If you’d like, you can save about 1/2 cup of frosting to put in a piping bag and swirl on top of each piece like I did.)

REFRIGERATE cake for 4 hours or overnight. Canned Mandarin orange segments on top of each slice is great for decoration and added orange flavor, but is totally optional.

Slices of Orange Creamsicle Cake on a plate with mandarin oranges.

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Slices of Orange Creamsicle Cake on a plate with mandarin orange slices on top.

Orange Creamsicle Cake

Prep: 10 minutes
Cook: 30 minutes
Chill Time: 4 hours
Total: 4 hours 40 minutes
Yield: 15 servings
Orange Creamsicle Cake is an easy cake recipe with Jello and pudding. Light and citrusy, this doctored cake mix is way better than made straight from the box. This orange poke cake is the perfect flavor for summer!
4.33 from 88 ratings
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Ingredients

Cake:

  • 15.25 oz (432 g) box white cake mix
  • 4 egg whites, (or as stated on box of cake mix)
  • 1 ¼ cups (296 ml) water, (or as stated on box of cake mix)
  • ½ cup (118 ml) oil, (or as stated on box of cake mix)

Filling:

  • 3 oz (85 g) small box orange gelatin, (Jello)
  • ¾ cup (177 ml) boiling water
  • ¾ cup (177 ml) cold water

Topping:

  • ½ 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

Instructions
 

  • Prepare cake mix according to directions on the box. (Your exact measurements may vary slightly depending on the brand of cake mix you use. I used Pillsbury.)
  • Bake according to package directions. Should be something like 350˚F for 25-35 minutes. Allow cake to cool.
  • After cake has cooled, poke holes into the cake about an inch apart with the end of a wooden spoon.
  • Mix the orange gelatin powder with boiling water. Stirring until the mixture is dissolved. Then mix in cold water and let it thicken slightly. Pour the jello mixture into the holes of the cake.
  • Spread a thin layer of orange marmalade over the cake. NOTE: Keep the tip of the spatula down on the cake while spreading and only lift the tip when finished. If cake is pulling up, you may want to refrigerate it for an hour or two for the Jello to settle into the cake more.
  • For the frosting, whisk together the instant vanilla pudding mix and milk. Then fold in the whipped topping. Spread frosting over the top of the cake.* 
  • Refrigerate cake for 4 hours or overnight. Place Mandarin orange slices on top of each slice of cake, if desired.

Video

Notes

    • If you’d like, you can save about 1/2 cup of frosting to put in a piping bag and swirl on top of each piece like I did.
Serving: 1 slice, Calories: 197kcal, Carbohydrates: 20g, Protein: 3g, Fat: 13g, Saturated Fat: 4g, Polyunsaturated Fat: 8g, Cholesterol: 1mg, Sodium: 64mg, Fiber: 1g, Sugar: 16g
Author: Amber Brady
Course: Cakes
Cuisine: American