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Orange Creamsicle Cake

Orange Creamsicle Cake starts with a simple box cake mix soaked with a mixture of orange gelatin and orange sherbet. It's topped with a smooth, creamy orange creamsicle icing for the perfect refreshing dessert!
Prep Time 15 mins
Cook Time 25 mins
Refrigeration Time 4 hrs
Total Time 4 hrs 40 mins
Course Dessert
Cuisine American
Servings 20


  • Oven
  • 1 9x13" pan


  • 1 box white cake mix plus eggs, oil and water as called for on the box
  • One 3 ounce box orange gelatin
  • 1 cup boiling water
  • 2 cups orange sherbet divided
  • One 3.4 ounce box instant vanilla pudding mix
  • ¼ cup milk
  • One 8 ounce tub whipped topping
  • mandarin oranges, for garnish if desired


  • Prepare and bake the cake according to the package instructions in a greased 9x13" pan.
  • While the cake is still hot, poke holes in the cake with the end of a wooden spoon or with a straw.
  • In a microwave-safe bowl, boil one cup of water. Stir in the orange gelatin until dissolved. Stir in one cup of the orange sherbet until melted.
  • Pour over the cake slowly, allowing the mixture to soak into the holes; refrigerate for at least 4 hours.
  • In a large mixing bowl, melt the remaining cup of orange sherbet. Add the milk and pudding mix and whisk; let it set for a couple minutes to allow the pudding to thicken.
  • Add the whipped topping and fold in until smooth and well-combined.
  • Spread over the cooled cake and garnish with mandarin oranges, if desired.
Keyword creamsicle
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