Orange Creamsicle Cake 🍊🍰
Ingredients:
For the Cake:
1 box vanilla or white cake mix
1 cup orange juice
1/3 cup vegetable oil
3 large eggs
1 tablespoon orange zest
For the Filling and Frosting:
1 (3.4 oz) box instant vanilla pudding mix
1 cup cold milk
1 teaspoon vanilla extract
1 cup whipped topping (Cool Whip), thawed
1/2 cup orange marmalade (optional for layering)
For Garnish:
Orange slices or zest
Whipped cream
Directions:
Prepare the cake batter: Preheat oven to 350°F (175°C) and grease and flour two 9-inch round cake pans. In a large bowl, combine cake mix, orange juice, oil, eggs, and orange zest. Beat until smooth and well combined (about 2 minutes).
Bake the cakes: Divide the batter evenly between the prepared pans. Bake for 25–30 minutes or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
Prepare the filling: In a medium bowl, whisk together the vanilla pudding mix, cold milk, and vanilla extract until thickened (about 2 minutes). Fold in the whipped topping to make a light and creamy filling.
Assemble the cake: Spread a thin layer of orange marmalade (if using) on the bottom layer of cake. Add a generous layer of the prepared pudding mixture, then place the second cake layer on top. Frost the top and sides with the remaining pudding mixture.
Chill and garnish: Refrigerate the cake for 1–2 hours to set. Before serving, garnish with whipped cream, orange slices, or zest.
Prep Time: 15 minutes | Baking Time: 30 minutes | Cooling Time: 1 hour | Total Time: 1 hour 45 minutes
Kcal: 310 kcal | Servings: 12 slices
Tips:
Use orange-flavored gelatin instead of marmalade for a tangier filling.
Store leftovers covered in the refrigerator for up to 3 days.
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