Introduction

This Easy Orange Creamsicle Cake with Creamy No-Bake Frosting brings the nostalgic flavor of a summer treat into a simple, delightful dessert. The moist orange cake is perfectly complemented by a light, fluffy frosting that requires no oven time. For another no-bake creamsicle delight, try the Easy No-Bake Orange Creamsicle Pie Ready in 30 Minutes.

Ingredients

This Orange Creamsicle Cake with Pudding Frosting combines the bright, citrusy flavor of fresh oranges with a dreamy, creamy vanilla frosting for a dessert that’s both nostalgic and irresistibly moist.

• 1 box orange cake mix (or vanilla cake mix + 1 tbsp orange zest + 1/2 tsp orange extract)
• 3 eggs (or as directed on cake mix)
• 1/2 cup vegetable oil
• 1 cup orange juice (can substitute half for water if needed)
• 1 tbsp orange zest
• 1 package (3.4 oz) instant vanilla pudding mix
• 1 cup cold milk
• 8 oz whipped topping (e.g., Cool Whip)
• 4 oz cream cheese, softened (optional, for richer frosting)
• 1 tbsp powdered sugar (optional, for homemade frosting)
• 1/2 tsp vanilla extract
• 1 small box orange gelatin (optional for marbling or poke cake)
• Orange zest or candied orange slices for garnish (optional)

Timing

Prep Time	30 minutes
Cook Time	35 minutes
Total Time	1 hour 5 minutes (plus cooling)

Context: This Orange Creamsicle Cake with Pudding Frosting comes together about 20% faster than similar from-scratch layer cakes, thanks to the simplified pudding frosting method.

Step-by-Step Instructions

Step 1 — Prep Pans and Preheat

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line them with parchment paper for foolproof release. This ensures your Orange Creamsicle Cake layers come out cleanly.

Step 2 — Combine Dry Ingredients

In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. For a more tender crumb, you can sift these ingredients together. This step evenly distributes the leavening agents for consistent rise.

Step 3 — Cream Butter and Sugar

In a large mixing bowl, beat the softened butter and granulated sugar together on medium-high speed for 3-4 minutes, until light and fluffy. Scrape down the bowl occasionally. This crucial step incorporates air, creating the cake’s structure.

Step 4 — Add Wet Ingredients

Beat in the eggs one at a time, followed by the vanilla and orange extracts. Gradually mix in the orange zest and orange juice. The mixture may look slightly curdled—this is normal due to the acidic juice.

Step 5 — Alternate Dry and Wet Mixes

With the mixer on low, add the dry flour mixture in three parts, alternating with the buttermilk in two parts, beginning and ending with the dry ingredients. Mix just until combined after each addition; overmixing leads to a tough cake.

Step 6 — Bake and Cool

Divide the batter evenly between the prepared pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before turning them out onto a wire rack to cool completely.

Step 7 — Make Pudding Frosting

Prepare the instant vanilla pudding mix with cold milk as directed on the box for pudding (not pie filling). In a separate bowl, beat the softened cream cheese until smooth. Fold the prepared pudding into the cream cheese, then gently fold in the thawed whipped topping until uniform.

Step 8 — Assemble and Frost

Place one cooled cake layer on a serving plate. Spread a generous layer of the pudding frosting over the top. Add the second layer and frost the top and sides with the remaining frosting. For best results, chill the assembled cake for at least an hour before serving to let the frosting set.

Nutritional Information

Calories	Approx. 420 kcal
Protein	5g
Carbohydrates	65g
Fat	16g
Fiber	1g
Sodium	280mg

Note: Nutritional values for this Orange Creamsicle Cake with Pudding Frosting are estimates based on typical ingredients and a standard serving size; actual values may vary.

Healthier Alternatives

This delightful Orange Creamsicle Cake with Pudding Frosting can be easily adapted to fit various dietary needs without sacrificing its signature flavor. Here are practical ingredient swaps to consider.

• Protein-Packed Cake — Replace up to half the all-purpose flour with vanilla or unflavored whey protein isolate or plant-based protein powder for a boost. Note this may slightly densen the crumb.
• Lower-Carb Option — Use a 1:1 sugar substitute like monk fruit or erythritol blend in both the cake and frosting. Almond flour can substitute for all-purpose flour in a 1:1 ratio by weight for a gluten-free, lower-carb base.
• Dairy-Free Version — Swap butter for plant-based margarine or coconut oil. Use a dairy-free milk (oat or almond work well) and a dairy-free instant pudding mix for the frosting.
• Gluten-Free Adaptation — Use a high-quality gluten-free all-purpose flour blend. Ensure your pudding mix is certified gluten-free.
• Reduced-Sodium Choice — Opt for a low-sodium or sodium-free baking powder. You can also make your own instant pudding mix from scratch to control salt content.
• Egg Substitute — For an egg-free cake, use a commercial egg replacer, flax eggs, or unsweetened applesauce (about ¼ cup per egg) to bind the batter.
• Lighter Frosting — For a less sweet frosting, use sugar-free instant pudding mix and fold in light whipped topping or whipped coconut cream instead of full-fat whipped topping.
• Natural Citrus Boost — Enhance the orange flavor naturally by adding the zest of one orange to the cake batter and using 100% orange juice in place of some of the milk or water called for in the cake mix.

Serving Suggestions

• Pair this Orange Creamsicle Cake with a scoop of vanilla bean ice cream or a dollop of freshly whipped cream to enhance the creamy, nostalgic flavor.
• For a refreshing summer dessert, serve chilled slices alongside a glass of sparkling lemonade or a scoop of orange sorbet.
• Perfect for birthday parties, baby showers, or potlucks, this cake is a crowd-pleaser that fits any casual celebration.
• Elevate the plating by garnishing each slice with a twist of orange zest, a thin candied orange slice, or a sprinkle of edible orange glitter.
• For a fun, individual presentation, bake the batter in a cupcake pan and top each with a swirl of the signature pudding frosting.
• Complement the citrus notes by serving with a cup of Earl Grey tea or a light, fruity white wine like a Moscato.

Store any leftover Orange Creamsicle Cake with Pudding Frosting covered in the refrigerator to keep the frosting perfectly set and the cake moist.

Common Mistakes to Avoid

• Mistake: Using cold ingredients straight from the fridge, which prevents proper emulsification and leads to a dense cake. Fix: Bring all dairy and eggs to room temperature for about an hour before mixing to ensure a light, airy crumb.
• Mistake: Overmixing the cake batter after adding the dry ingredients, which develops gluten and creates a tough, rubbery texture. Fix: Mix just until the flour streaks disappear; a few small lumps are perfectly fine.
• Mistake: Substituting orange extract for fresh orange zest, which results in a harsh, artificial flavor. Fix: Always use the zest of real oranges for that bright, authentic citrus oil essential to a true creamsicle taste.
• Mistake: Making the pudding frosting with a runny, under-set pudding mix, causing the frosting to slide right off the cake. Fix: Prepare the pudding according to package directions and chill it until very thick, almost like a paste, before folding it into the whipped topping.
• Mistake: Frosting a warm cake, which will melt the delicate pudding frosting into a soupy mess. Fix: Allow the cake layers to cool completely on a wire rack, even chilling them briefly, before assembling.
• Mistake: Skimping on the soak, leaving the cake layers dry and lacking the signature creamy, melt-in-your-mouth quality. Fix: Generously brush each layer with the orange simple syrup or milk mixture to infuse moisture and flavor throughout.
• Mistake: Using a serrated knife to level warm cake layers, which tears the crumb and creates excessive crumbs. Fix: Use a long, sharp chef’s knife or a cake leveler only after the cakes are completely cool for clean cuts.
• Mistake: Assembling and serving the cake immediately, not allowing the flavors to meld. Fix: Let the finished Orange Creamsicle Cake with Pudding Frosting chill, covered, for at least 4 hours or overnight for the best texture and taste.

Storing Tips

• Fridge: Store your Orange Creamsicle Cake with Pudding Frosting in an airtight container in the refrigerator for up to 4-5 days. The pudding-based frosting must be kept cold for food safety.
• Freezer: For longer storage, wrap the unfrosted cake layers tightly in plastic wrap and then aluminum foil. Freeze for up to 3 months. Thaw overnight in the refrigerator before frosting and serving. The frosted cake can be frozen for up to 1 month; thaw in the fridge.
• Reheat: This cake is best served chilled. For a slightly softened texture, let individual slices sit at room temperature for 10-15 minutes before serving. Do not microwave, as this will melt the frosting.

Always ensure your refrigerator is at or below 40°F (4°C) to keep your Orange Creamsicle Cake fresh and safe to eat.

Conclusion

This Orange Creamsicle Cake with Pudding Frosting is a nostalgic, creamy dessert that’s sure to delight. If you love this flavor, try our Orange Creamsicle Truffles Recipe or Orange Velvet Cake with Orange Cream Cheese Frosting Recipe. Give this cake a try and let us know what you think in the comments!

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FAQs

Can I make this Orange Creamsicle Cake ahead of time?

Yes, you can assemble this Orange Creamsicle Cake a day in advance. Store it covered in the refrigerator to keep the pudding frosting firm. For the best texture and flavor, let it sit at room temperature for about 30 minutes before serving.

What type of pudding mix should I use for the frosting?

Use instant vanilla pudding mix for the frosting on this Orange Creamsicle Cake. The instant pudding sets quickly with the milk and whipped topping to create a stable, creamy frosting that perfectly complements the orange cake layers.

How can I make the orange flavor stronger in the cake?

For a more intense orange flavor in your Orange Creamsicle Cake, add the zest of one orange to the cake batter. You can also substitute the water in the cake mix with fresh orange juice, but be sure to account for its acidity.