Orange Creamsicle Cake
This Orange Creamsicle Cake is bright, creamy, nostalgic, and incredibly easy to make. With orange sherbet, vanilla pudding, and a moist cake base, it's the perfect crowd-pleasing summer dessert.
Equipment
- 9x13 inch baking pan
- Mixing bowls
- Whisk
- Spatula
Ingredients
For the Cake
- 1 box white cake mix plus eggs, oil, and water as instructed on box
- 1 box (3 oz) orange gelatin
- 1 cup boiling water
- 2 cups orange sherbet divided
For the Topping
- 1 box (3.4 oz) instant vanilla pudding mix
- 1/4 cup milk
- 1 tub (8 oz) whipped topping
Optional Garnish
- 2 medium strawberries finely chopped
- coarse sugar for sprinkling
Instructions
- Preheat oven according to cake mix directions. Grease a 9x13 pan and prepare the cake mix as instructed on the box. Bake until golden and a toothpick inserted comes out clean.
- While the cake is still hot, use the end of a wooden spoon to poke holes across the surface.
- In a bowl, dissolve orange gelatin in 1 cup of boiling water. Stir in 1 cup of orange sherbet until melted.
- Slowly pour the gelatin mixture over the cake, allowing it to soak into the holes. Refrigerate for at least 4 hours.
- In a mixing bowl, melt the remaining 1 cup of sherbet. Add milk and pudding mix and whisk until slightly thickened. Let sit for 2 minutes.
- Fold in whipped topping until smooth. Spread evenly over the chilled cake.
- Top with optional chopped strawberries and coarse sugar. Keep refrigerated until serving.
Notes
Feel free to swap the gelatin and sherbet with different flavors like raspberry or lemon. Store covered in the refrigerator for up to 5 days. This cake also freezes well when sliced individually and wrapped tightly.