Best 17 Creamsicle Cake Recipes

BEST ORANGE CREAMSICLE CAKE

Steps:

• Bake cake as needed in 9x13-inch pan.
• When baked and cooled, poke holes all over cake with meat fork.
• Mix large box of Jello with the waters and just let it start to set up.
• Slowly pour over the cooled cake and allow to run into holes all over cake.
• Chill cake until Jello is set.
• In large bowl, cream the cheese until creamy.
• Add the dry Jello powder, pudding mix, milk and the vanilla extract; beat well.
• Fold in Cool Whip.
• Spread on cake and chill until served.
• Enjoy!

CREAMSICLE® ICE CREAM CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan with cooking spray.
• Blend cake mix, water, eggs, and oil in a large bowl at low speed until moistened, about 30 seconds. Beat at medium speed for 2 minutes. Pour batter into the prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 24 to 27 minutes. Cool on a wire rack for 15 minutes before removing from the pan. Let cool completely, about 30 minutes.
• Use a serrated knife to slice off the top to create a flat surface. Slice the cake in half so you have two 9x6 1/2-inch cakes.
• Line a jelly roll pan with plastic wrap. Place one half of the cake in the pan. Cover with scoops of ice cream, pressing down gently as you go to create an even layer. It's okay if the edges aren't smooth or even.
• Place the second layer of cake on top, pressing down gently with the palm of your hand. Spread whipped topping on top of the cake. Freeze until completely frozen through, 4 to 6 hours.
• Remove the cake from the freezer and trim on all 4 sides so that you have smooth edges. Return to the freezer until ready to serve.

ORANGE DREAM CREAMSICLE CAKE

Steps:

• 1. Bake cake as directed in a 9 x 13" pan. Let cake cool. Pour over cake. Cover and refrigerate for 4 hours.
• 2. Poke holes in cooled cake. Mix 1 package orange gelatin dessert with 1 cup boiling water and 1 cup cold water.
• 3. Mix pudding mix with cold milk the other package of orange gelatin dessert and vanilla. Beat by hand with a whisk until thickened. Fold in the whipped topping. Frost the cake with the pudding mixture.
• 4. For a layered cake: Make the cake batter as directed, then batter pour evenly into 3 round 9" cake pans. Bake cakes as directed and let cool.
• 5. Then, make the orange gelatin as directed on the package : you'll let the gelatin set up instead of pouring it into the cake. Use your round cake pans, or deep cookie sheet with edges.
• 6. When you pour the liquid gelatin mixture into the pans, it will need to be refrigerated for around 4 hours.
• 7. Make the pudding mixture according to the original recipe. Finally, layer in this order: cake, gelatin pudding mixture. Repeat once more for a 6-layered cake.

ORANGE CREAMSICLE CAKE (FROM SCRATCH)

Steps:

• Preheat oven to 350°F.
• Cream together butter and sugar until light and fluffy.
• Add eggs, one at a time, beating well after each addition.
• Sift together flour, baking powder and salt.
• Combine the 1 2/3 tablespoons orange juice concentrate, water, milk, canola oil, vanilla and orange extract.
• Add dry ingredients and wet ingredients, alternately, to butter mixture, beating well after each addition.
• Divide batter among two 9 inch sprayed cake pans and bake for 30-35 minutes or until toothpick inserted in center of cake comes out clean.
• Remove from oven, cool, and remove from pans.
• Frost cake, either 2 separate cakes, or if you are brave, as a 2 layer cake!
• Garnish with mandarin oranges.
• Frosting: Cream the cream cheese, powdered sugar, and o.j. concentrate together until well blended.

CREAMSICLE CAKE - JELLO CAKE

Steps:

• Bake cake as directed in 9x13 inch pan.
• When done, use fork to punch holes around the entire top of cake.
• Let cool.
• In bowl, mix 1 box gelatin, 1 cup hot water, and 1 cup cold water. Allow the gelatin to thicken.
• Pour over the top of cake and refrigerate 2-3 hours.
• Mix remaining box of gelatin, pudding, milk and vanilla together.
• Beat well.
• Fold dessert topping into mixture and spread on top of cake.
• Keep refrigerated.
• If you cannot find orange cake mix, use a box lemon and add 1 small envelope of orange drink mix (kool aid) to the batter.

FROZEN "CREAMSICLE" CAKE

Steps:

• Line loaf pan with a double layer of plastic wrap, allowing a few inches of overhang along sides. Stir together cookie crumbs, zest, butter, and corn syrup in a small bowl, then press into bottom of loaf pan. Spread sorbet evenly over crumb crust and freeze 30 minutes to harden.
• While sorbet is freezing, slightly soften frozen yogurt. Spread evenly over sorbet and freeze, covered with plastic wrap, until firm, at least 2 hours.
• Using plastic wrap as an aid, lift frozen cake out of pan, then peel off plastic. Let stand 5 minutes to soften, then cut crosswise into 4 slices. Each serving contains about 197 calories and 3 grams fat.

ORANGE CREAMSICLE CAKE/BALLS

Steps:

• 1. Cream butter and sugar well, about 5 minutes. Add eggs, continue beating.
• 2. Mix dry ingredients in another bowl and add to wet. Blend in flavorings, colors (*If desired), and liquids. Beat at high speed 2 minutes until fluffy and light.
• 3. Pour into greased 7" x 11" pan and bake at 350 for 30 minutes or until a toothpick tests clean. Cool completely.
• 4. For cake balls, crumble cake and mix with 1/2 c Orange DreamPudding to bind.
• 5. To make pudding, blend all ingredients together in mixer bowl. Refrigerate until ready to use.
• 6. To make the centers, scoop several scant 1/4 teaspoon portions into a shallow bowl spread with 1/4 c powdered sugar. Gently and quickly roll each little pudding ball in the sugar and put on a plate. Work quickly so the heat of your hands doesn't melt the pudding. Freeze until time to insert into cake balls.
• 7. Stuff by first rolling cake ball. Use your little finger to push an indentation almost all the way through the center of the ball. Add the "pudding bon bon." Pinch to close and reroll. Refrigerate 15 minutes before dipping in chocolate or white chocolate.
• 8. As an alternative to dipping in candy melts, mix 3/4 cup powdered sugar with one pack of orange-flavored unsweetened soft-drink mix (kool-aid). Spread in shallow bowl and roll cake balls.

CREAMSICLE JELL-O CAKE

Steps:

• 1. Instructions to make/bake the cake: Preheat oven to 350º. (If using a metal or glass pan, preheat oven to 325º.) Grease inside of one 13x9x2-inch pan with shortening. Lightly flour the pan.
• 2. In a large mixing bowl, add the dry cake mix, eggs, vegetable oil, and water. Beat ingredients at low speed for 30-60 seconds. Then beat at medium speed for about 2 minutes. Scrape down the sides of bowl, then continue to mix batter for another minute or two, until batter ingredients are well combined together.
• 3. Pour batter into cake pan, and bake immediately. (Since I used a pyrex glass cake pan, I baked my cake for 35 minutes in a 325º oven.) Be sure to check the back of the boxed cake mix, to see how long to bake your cake, for what type of pan you are using.
• 4. After removing pan from oven, use a toothpick to poke wholes over the entire cake. This may seem a bit time consuming, but be sure to poke every inch of the cake. Set cake aside to cool. Once the cake has cooled, follow instructions for preparing the gelatin.
• 5. In a heat-proof bowl, add the orange gelatin and hot boiling water, and stir for 2 minutes. Now add the 1 cup of cold water, and stir for about 30 seconds. Use a large spoon to pour the liquid gelatin over the entire cake. Once that is done, I then place the cake in the refrigerator for several hours, (about 4-6 hours) before frosting the cake.
• 6. Instructions to prepare frosting and to frost the cake: In a large deep bowl, add the softened cream cheese; beat for a minute with an electric hand held mixer. Now add the milk, and beat until milk and cream cheese are well mixed together. Add the extracts, kool-aid, and boxed pudding mix; beat well to combine all the ingredients together. Using the hand held mixer, gently mix in the entire container of Cool Whip. Spoon large dollops of the frosting over the cake, until it's covered the entired cake. Carefully spread frosting to cover the cake.
• 7. I refrigerated the cake overnight in the fridge, and served it the next day. Cut cake into 16 slices, before serving. Carefully remove cake from pan when ready to serve, as this is an extremely moist cake.
• 8. Note: I found this cake keeps well for several days in the refrigerator. Also, when making this cake, I had noticed the boxed cake mix I used, had expired past the due date, so when I mixed the cake ingredients together, I also added 1 tablespoon of merguine powder, which I got from the baking dept at our Festival Foods Store. The merigune powder added some height to the cake. Some cakes when past the expiration date, may not rise as much, so by adding the tablespoon of the powder, helps the cake to rise up nicely.

ORANGE SODA CREAMSICLE CAKE

Steps:

• 1. Preheat oven to 350 degrees. Prep a 9x13-inch pan with non-stick spray.
• 2. Prepare the cake mix in a large mixing bowl, using eggs, orange soda and oil.
• 3. Bake for 30 to 40 minutes until cake springs back when lightly touched and starts to pull away from the sides of the pan.
• 4. Remove from the oven to a wire rack to cool completely. Using a wooden chopstick, poke small holes through to the bottom of the pan, all over the cake.
• 5. In a small bowl, dissolve a box of orange gelatin with boiling water, mix well. Add cold water and mix well.
• 6. Slowly pour the orange gelatin mixture over the cake, making sure that the mixture gets into all the holes.
• 7. Cover and chill for 2 to 4 hours.
• 8. In a medium bowl, combine the vanilla frosting and the orange kool-aid and mix well.
• 9. Frost the cake.

ORANGE CREAMSICLE POKE CAKE

Steps:

• 1. Set out Cool Whip to thaw.
• 2. Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom only of 13x9-inch pan with baking spray with flour.
• 3. In large bowl, beat cake mix, eggs, 1 cup water and the oil with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Pour batter into pan
• 4. Bake 28 to 33 minutes or until toothpick inserted near center comes out clean. Cool completely in pan on cooling rack, about 1 hour.
• 5. Poke cake all over with fork or wooden skewer. In medium bowl, pour boiling water on 1 box orange gelatin; stir until gelatin is dissolved. Stir in cold water. Pour gelatin over cake. Run knife around edges of pan to loosen cake. Refrigerate 2 hours.
• 6. In a large mixing bowl, beat cream cheese until smooth with electric hand mixer (or other); add orange jello, instant vanilla pudding, 1 cup milk, orange and vanilla extract. Immediately beat until smooth and well blended. (Don't let the jello and vanilla pudding sit or they'll get lumpy). Fold in Cool whip.
• 7. Spread over the cake and keep refrigerated until serving. Garnish with additional whipped topping and orange peel. Refrigerate any leftovers.

GIANT CREAMSICLE CAKE

Steps:

• Preheat the oven to 350˚ F. Prepare the cake mix as directed for a 9-by-13-inch cake; bake as directed. Let cool slightly in the pan, then remove to a rack to cool completely.
• Transfer the cake to a baking sheet lined with parchment and carefully cut into 2 layers. Keeping the cakes stacked, trim a 3/4-inch strip from each long side. Reserve the trimmings (you'll have 4 strips).
• Cut off the carton from the sherbet and slice the block of sherbet lengthwise into thirds. Arrange on the bottom layer of the cake. Let soften slightly, then smooth with an offset spatula.
• Use the 4 trimmed strips of cake to create a border all the way around the sherbet, breaking the pieces as needed. Cover with the top cake layer and freeze 1 hour.
• Cut a large chunk out of one of the top corners of the cake to look like a bite. Trim the other top corner to make it rounded. Press a few of the cake trimmings against the exposed sherbet in the bite.
• Using a paring knife, carve out 2 shallow channels in the cake as shown. Cover the top and sides of the cake with the frosting, making sure to cover the bite. Return the cake to the freezer.
• Make the fondant: Put the marshmallows and water in a microwave-safe bowl; microwave, stirring occasionally, until melted and smooth. Tint orange with red and yellow food coloring. Transfer the mixture to a stand mixer.
• Slowly beat all but 1/2 cup confectioners' sugar into the melted marshmallows (it will be stiff). Beat in the butter. Knead in some of the remaining sugar until rollable. Roll out on a confectioners' sugar-dusted surface until large enough to cover the entire cake.
• Carefully drape the fondant over the cake and smooth with your hands. Trim the excess, cutting around the bite. Press a thin strip of fondant along the bottom of the bite. Insert a wooden spatula for the stick.

3 INGREDIENT CREAMSICLE CAKE

Steps:

• 1. Whisk together cake mix and orange soda until batter is peachy in color and has few lumps. IMPORTANT: Use just the cake mix powder!!! Do not add the ingredients that the box calls for Then pour batter into a greased pan {I used a 9x13 pan}. Bake according to cake mix box. However, I did discover that my cake was thoroughly baked 5 minutes sooner than the recommended time from the box, so be sure to check on it a few minutes early. Allow to cool. Frost with vanilla {or cream cheese} icing.

CREAMSICLE CAKE

Steps:

• 1. Mix cake as directed on box for 9x13" pan. Cool.
• 2. Punch holes with meat fork. Mix jello with boiling water and cold water and pour over cake. Refrigerate cake for 1 hour to set.
• 3. TOPPING: Mix pudding with milk. Add a few drops of orange flavoring to taste.
• 4. Then fold in cool whip.
• 5. Frost as thick as you like and keep refrigerated.

CREAMSICLE CAKE

Steps:

• In a mixing bowl, combine cake and drink mixes, eggs, 1 cup water and oil.
• Beat on medium speed for 2 minutes.
• Pour into a greased and floured 9x13-inch baking pan.
• Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean.
• Using a meat fork, poke holes in top of cake.
• Cool in pan on a wire rack for 30 minutes.
• Meanwhile, in a bowl, dissolve one package of gelatin in boiling water.
• Stir in cold water.
• Pour over top of cake.
• Cover and refrigerate for 2 hours.
• In a mixing bowl, combine milk, vanilla, pudding mix and remaining gelatin; beat on low for 2 minutes.
• Let stand for 5 minutes; fold in whipped topping.
• Frost cake.
• Refrigerate leftovers.

ORANGE CREAMSICLE CAKE RECIPE

Steps:

• Bake cake as directed in a 13x9-inch pan. When done, poke holes all over cake with a fork. Let cool on wire rack. Dissolve gelatin in hot water for 2 mins. Then add cold water and pour slowly over cake to allow it to run into holes. Refrigerate cake for 2-3 hours or until thoroughly chilled. Frosting: In large bowl, beat cream cheese until creamy. Add dry gelatin, pudding mix, milk and vanilla extract. Fold in cool whip. Spread on cake and refrigerate.

ORANGE CREAMSICLE CAKE

Steps:

• 1. Lightly spray baking pan with cooking spray. and pre heat oven to 350
• 2. Combine the orange soda with the dry cake mix and eggs in a large mixing bowl. Mix together. Pour into prepared pan and bake for 20 to 30 minutes.
• 3. Remove cake from oven and poke several holes into the cake with a fork sprayed with cooking spray.
• 4. Mix hot water with one box of jello and in a bowl and stir until dissolved. Add cold water and stir well. Pour the jello mix over the cake so it runs down into the holes. Refrigerate cake for at least two hours.
• 5. Combine the other box of jello with pudding mix. Add milk and vanilla and mix well. Stir in cool whip. Use this to frost the cake.
• 6. This cake should be kept refrigerated

CREAMSICLE CAKE

Steps:

• Bake the cake as directed in a 9 x 13" pan. Let cake cool completely. Poke holes in cooled cake. Mix 1 package orange gelatin dessert with 1 c. boiling water and 1 c. cold water. Pour over cake. Cover and refrigerate for 4 hours. Mix pudding mix with cold milk the other package of orange gelatin dessert and vanilla. Beat by hand with a whisk until thickened. Fold in the whipped topping. Frost the cake with the pudding mixture. *** For a layered Creamsicle Cake: Make the cake batter as directed, then batter pour evenly into 3 round 9" cake pans. Bake cakes as directed and let cool . Then, make the orange gelatin as directed on the package — but with this version, you'll let the gelatin set up instead of pouring it into the cake. We recommend using your round cake pans, or using a 13 x 17" jelly roll pan (1" deep cookie sheet with edges). Once you pour the liquid gelatin mixture into the pans, it will need to be refrigerated for about 4 hours. Meanwhile, make the pudding mixture according to the original recipe. Finally, layer in this order: cake, gelatin pudding mixture. Repeat once more for a 6-layered Creamsicle Cake. — — with Merrill Bradbury and Virginia Gibbs.