Does this cake need to stay refrigerated?

Yes. Because the topping includes pudding, milk, and whipped topping, it must be kept cold.

Can I make this a day ahead of serving?

Absolutely. It actually tastes better the next day after everything has had time to settle and chill properly.

Fresh juice won’t give you the same consistency. The gelatin helps the filling set and soak into the cake in just the right way.

Cool, creamy, and citrusy, this Orange Creamsicle Cake is layered with Jello-soaked sponge and whipped topping. Perfect for summer gatherings.

Scale

1 box white, vanilla, or orange cake mix

Ingredients listed on box (eggs, oil, water)

1 (3 oz) box orange Jello

1 cup boiling water

1 cup orange sherbet (or orange soda)

1 (3.4 oz) box instant vanilla pudding mix

1/4 cup milk

1 cup melted orange sherbet

1 (8 oz) tub whipped topping

Optional: mandarin oranges, orange zest, sprinkles

Cook Mode Prevent your screen from going dark

1. Preheat oven and prepare cake batter as directed on the box.

2. Bake in a greased 9×13 inch pan.

3. While warm, poke holes all over the cake with the end of a spoon or straw.

4. Dissolve orange Jello in boiling water.

5. Stir in 1 cup melted sherbet or orange soda.

6. Pour Jello mixture slowly over the cake.

7. Refrigerate for at least 4 hours.

8. In a bowl, mix melted sherbet, milk, and vanilla pudding until thickened.

9. Fold in whipped topping.

10. Spread topping evenly over chilled cake.

11. Garnish with mandarin oranges, zest, or sprinkles.

12. Serve chilled.

Cake must be refrigerated.

Best texture and flavor develop after chilling overnight.

Use gluten-free cake mix if needed.

Try flavor swaps like raspberry, lemon, or strawberry creamsicle.

Keeps well in fridge for up to 5 days.