Light and fluffy, this Creamsicle Cake makes you dream of summer days.
Orange Creamsicle Cake
- 15-14 ounce boxed vanilla cake mix
- 3 eggs
- 1 cup milk
- 1/2 cup vegetable oil
- 1 tablespoon orange zest
- 3 ounce orange JELLO
- 1-1/4 cup boiling water
- 1/3 cup orange juice
- 15 ounces mandarin oranges
- 3-1/2 ounces package vanilla instant pudding mix
- 8 ounces Cool Whip
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Prepare cake mix according to package directions, using milk instead of water. Add in orange zest.
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Pour cake batter into greased 9×13 pan and bake according to package directions. Remove from oven and cool for 10 minutes. Then, using a skewer, poke holes randomly across the top of the cake.
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Place orange Jello mix in a glass bowl and add boiling water. Stir two minutes until the Jello has completely dissolved. Add orange juice and combine. Slowly pour Jello mixture over the top of the cake. Refrigerate for three hours.
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Make the mandarin orange frosting. Without draining the mandarin oranges, mix together with pudding mix until blended. Fold in Cool Whip, and spread over entire cake.
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Refrigerate another 30 minutes or more before serving.
Recipe adapted from momontimeout.com
Trish’s presentation on her website for this cake is so beautiful. She finished the top with orange candy slices, orange sugar, and mint leaves.