Orange Creamsicle Cake Recipe
This cake tastes like none other. It is intense, very sweet and a nice change for people who are tired of a vanilla and chocolate dominated world. If you’ve ever had a Creamsicle Popsicle or an Orange Push-up, then this is an exact flavored Deja vu of that childhood experience. The only hard part about this recipe is shopping for the many ingredients it calls for—but so worth the extra wow and kids love it.
I like this recipe because it DOES NOT involve the extra step in other Creamsicle Cake recipes that requires holes poked into hot cake and Jello poured over the top. This is a much more simple recipe. It makes a fantastic pancake, two-layered cake or even cupcakes. However, the original Creamsicle Cake frosting needs to be refrigerated so I provided another option if you can’t keep your dessert refrigerated until ready to eat.
Ingredients
Cake
- 1 box lemon cakes mix
- 3 oz box of orange jello
- 1 1/4 cup orange juice (to replace water in cake mix recipe)
- 3 eggs
- 1/3 cup canola oil (as called for in cake recipe)
- 1/4 tsp orange extract
- 1/4 tsp orange flavored drink mix (like Kool-aid, reserve the rest for the frosting).
Frosting
- 20 oz can of crushed pineapple
- 3 oz cream cheese
- 3 oz box of vanilla instant pudding
- 1 tub of whipped topping (or 2 cups whipped cream)
Instructions
Cake
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Preheat oven to 350. Mix all ingredients together until moistened and then beat for 2 min. on medium speed with beaters (I prefer to mix all dry ingredients in a bowl first, then all wet into a second bowl and then combine the two.) Pour into pan and bake for approximately 20 minutes or until toothpick comes out clean.
Frosting
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Mix all ingredients. Allow icing to set up in the refrigerator for 30-45 minutes before frosting and put the whole thing back into the fridge.
Recipe Notes
Make a cute cupcake version of this cake with the follow frosting and decor changes:
Orange Soda Pop Cupcakes
This recipe is for any 1950s themed party. It looks fantastic when presented and isn’t all that hard to pull off like a pro. Just use the above Creamsicle Cake recipe and pour batter into cupcakes. I use a 1/3 cup and pour the exact same amount into each cupcake for a more uniform look and it’s easier to pour the batter into cupcake papers without making a mess. Once the cupcakes have cooled then you can apply the frosting.
Frosting Recipe 2:
2 cans Whipped Supreme Vanilla Frosting.
One large Ziploc bag
Non Pareil Sprinkles rainbow color
Cut bending soda straws shorter for beautiful presentation
Remember the ¼ tsp of Orange Kool-Aid we used in the cake? Don’t throw it away. Instead mix remaining Kool-Aid into one can of vanilla frosting until it turns a beautiful orange—mmmmm tasty and sweet without having to labor over food coloring. Leave the other can white and mix also. Load a Ziploc back as neatly as you can with all the White frosting parallel to orange frosting. Cut large slit in bottom of bag and watch as you get a white/orange swirl frosting that goes on gorgeous without having to individually frost each cupcake with a spatula. Add sprinkles, cherry and straw for “soda fountain” effect. (Note: This technique—although easier and visually more appealing—uses tons of frosting so may need 3-4 cans to frost 24 cupcakes.)
