Go Back
–+ servings
square image of orange creamsicle cake with orange and mint garnish
Print

Orange Creamsicle Cake Recipe

A chilled orange poke cake with orange gelatin baked into the batter, a sweetened condensed milk and mandarin orange soak, and a creamy vanilla pudding topping. Make it the day before - it only gets better.
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 30 minutes
Resting Time 5 hours
Total Time 5 hours 45 minutes
Servings 12 slices
Calories 441kcal
Author Julie

Equipment

Ingredients

Cake

Soak

Topping

Optional Garnishes

  • 12 mandarin orange segments
  • 12 mint leaves

Instructions

  • Preheat your oven to 350 degrees F. Grease a 9-inch x 13-inch baking dish with non-stick cooking spray. Set aside.
  • Add 1 box white cake mix, along with the ingredients listed on the package, and 3 ounces orange gelatin mix to a large mixing bowl. Whisk until evenly combined.
    white cake batter mixed with orange gelatin in a mixing bowl
  • Pour the cake batter into the prepared pan. Bake according to the package directions.
    orange poke cake batter in a greased 9x13 baking dish
  • While the cake bakes, whisk together 14 ounces sweetened condensed milk and the reserved ¾ cup mandarin orange juice from the canned oranges.
    sweetened condensed milk and mandarin orange juice mixed together in a glass Pyrex cup
  • Once the cake is done, remove it from the oven and let rest for 5 minutes. Then use a fork or chopstick to poke holes all over the top. Pour the soak mixture evenly over the cake. Let sit until the cake cools completely, about 1-2 hours.
    soak mixture being poured over slightly cooled orange cake with holes poked all over the top
  • When the cake has cooled, whisk together 3.4 ounces instant vanilla pudding mix and 1 cup whole milk in a medium mixing bowl for 1 minute, until thickened. Fold in 8 ounces Cool Whip until no longer streaky. Add 15 ounces canned mandarin oranges and stir them in, breaking up the segments a bit.
    mandarin orange segments added to a bowl of vanilla mousse
  • Spread the topping over the top of the cake in an even layer. Cover the baking dish with plastic wrap and refrigerate for 4 hours to overnight to set.
    orange vanilla mousse topping spread over the cooled poke cake
  • Remove the cake from the fridge and cut it into 12 slices. Garnish each slice with a mandarin orange and a mint leaf, if desired. Serve immediately.
    slice of orange creamsicle cake on a plate with a mandarin orange segment and mint left on top for garnish

Notes

  • You can use vanilla or French vanilla-flavored instant pudding mix. French vanilla will give the topping a richer, custard-like flavor. White chocolate and cheesecake flavors will work too.
  • If you can't find white cake mix, vanilla or yellow cake mix will work too. For extra orange flavor, use orange cake mix.
  • You can use fresh-squeezed orange juice in place of the mandarin orange juice.
  • For the most even soak, poke holes across the entire cake and pour the condensed milk mixture slowly over the surface rather than concentrating it in one area.
  • Store leftovers in the fridge in an airtight container for up to 3 days.

Nutrition

Serving: 1slice | Calories: 441kcal | Carbohydrates: 73g | Protein: 6g | Fat: 15g | Saturated Fat: 6g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Cholesterol: 17mg | Sodium: 458mg | Potassium: 255mg | Fiber: 1g | Sugar: 55g | Vitamin A: 650IU | Vitamin C: 21mg | Calcium: 271mg | Iron: 1mg