Creamy, bright, and nostalgic — this Orange Dreamsicle Cake is the kind of dessert that makes everyone at the table smile. With layers of soft yellow cake soaked in orange JELL-O and topped with a fluffy vanilla-orange pudding and Cool Whip topping, it tastes just like the classic frozen treat but in sliceable cake form. Fun fact: the original Dreamsicle was invented by accident when someone tried to flavor ice cream with orange soda — talk about happy accidents! This recipe is delightfully simple and quick to throw together, perfect for family dinners, potlucks, or an easy summer dessert. For more ideas and variations you can try, check out orange dreamsicle cake variations. Give it a try — you’ll be surprised how often this cake disappears!
What is Orange Dreamsicle Cake?
Have you ever wondered why this cake gets such a whimsical name? Think orange sherbet and creamy vanilla ice cream taking a sweet leap into cake form — that’s the idea. So why call it Dreamsicle? Maybe because biting into it brings back childhood summers and floaty, dreamy memories. Or maybe someone just liked the ring of it. Either way, it’s the kind of dessert that proves “the way to a man’s heart is through his stomach.” Want to build some more kitchen memories? Try this recipe and see which part of your family falls in love first.
Why You’ll Love This
- Creamy, nostalgic flavor: The bright orange JELL-O soak combines with the vanilla pudding and Cool Whip to recreate that creamsicle balance of tart citrus and sweet creaminess. Each forkful is a contrast of tender cake and silky topping that delights the palate.
- Budget-friendly and convenient: Using a boxed cake mix and pantry staples makes this dessert inexpensive and fast. You get an impressive, bakery-style result without the price or effort.
- Crowd-pleasing and adaptable toppings: Top it with fresh orange slices, grated white chocolate, or toasted coconut for extra flair. It’s just as at home at a casual family night as it is on a potluck table. For a no-bake twist, consider pairing the flavors with a cheesecake-style dessert like the no-bake orange creamsicle cheesecake. Try it — you’ll be making this again and again.
How to Make:
Quick Overview
This recipe is straightforward, with minimal hands-on time and mostly chill time while flavors meld. You’ll bake a simple yellow cake, poke holes to let an orange JELL-O soak sink in, then top with a creamy layer made from pudding mix and Cool Whip. The result is soft, juicy cake and a light, dreamy topping. Prep time is about 20 minutes, with about 4 hours chilling time before serving.
Ingredients
- 1 package yellow cake mix (and all ingredients called for on the box — usually eggs, oil, and water; prepare according to package directions)
- 2 packages orange JELL-O powder (3 ounces each)
- 1 package vanilla instant pudding mix (3.4 ounces)
- 1 cup 2% milk, cold
- 2 teaspoons vanilla extract
- 1 tub Cool Whip, 8 ounces, thawed
Directions
- Preheat and prepare: Preheat your oven according to the yellow cake mix package directions. Grease a 9×13-inch baking pan lightly and prepare the cake batter as directed on the box.
- Bake the cake: Pour batter into the prepared 9×13-inch pan and bake as instructed on the package. Remove from oven and allow the cake to cool completely to room temperature — this helps the JELL-O soak absorb evenly.
- Poke holes: Once the cake is fully cooled, use the handle of a wooden spoon (or a similar tool) to poke holes all over the cake, spacing them about 1 to 2 inches apart. This is what lets the orange JELL-O soak into the crumb.
- Make the JELL-O soak: In a medium mixing bowl, combine one 3-ounce package of orange JELL-O with 1 cup of boiling water. Stir until the powder is completely dissolved. Add 1 cup cold water, mix well, then pour this evenly over the cake so it fills the holes and soaks the crumb. Cover the pan and refrigerate for 4 hours to let the flavors set.
- Prepare the creamy topping: In another bowl, whisk together the package of vanilla instant pudding mix and 1 cup cold milk until the pudding begins to thicken (about 1–2 minutes). Add the remaining orange JELL-O powder (the second 3-ounce package) and the 2 teaspoons vanilla extract, whisking until fully combined and thick.
- Fold in Cool Whip: Gently fold the thawed 8-ounce Cool Whip into the pudding mixture until smooth and uniform. Taste and adjust vanilla if you like a stronger vanilla note.
- Assemble: Spread the creamy pudding-Cool Whip mixture evenly over the chilled, JELL-O-soaked cake. Smooth the top with a spatula for a pretty finish.
- Chill until serving: Refrigerate the assembled cake for at least another hour to let the topping set. Slice with a sharp knife and serve chilled.
What to Serve With
- Fresh fruit salad: A mix of berries, kiwi, and mandarin slices complements the orange flavor and adds brightness.
- Light coffee or tea: A medium roast coffee or a gentle black or green tea helps balance the sweetness.
- Whipped cream or citrus glaze: For extra indulgence, serve with a dollop of lightly sweetened whipped cream or a thin orange glaze drizzle.
- Simple green salad: If serving at a lunch or brunch, a crisp arugula or mixed greens salad with a citrus vinaigrette pairs nicely and keeps the meal balanced.
Top Tips for Perfecting
- Don’t skip cooling: Make sure the cake is completely cool before poking holes — warm cake will crumble and the JELL-O will pool rather than soak.
- Dissolve the JELL-O fully: Stir the JELL-O into boiling water until there are no granules left; otherwise it can leave gritty spots.
- Adjust sweetness: If you prefer less sweetness, use a light Cool Whip or reduce the pudding instant to three-quarters of the packet and increase milk slightly.
- Make ahead: This cake actually gets better after a day as flavors meld — it’s great for preparing the night before.
- Avoid over-slicing: Use a sharp knife dipped in hot water and wiped dry between cuts for clean slices.
Storing and Reheating Tips
- Refrigeration: Store the cake covered with plastic wrap or in an airtight container in the refrigerator for up to 4 days. Keep it chilled — the topping is perishable.
- Freezing: You can freeze individual slices wrapped tightly in plastic and placed in a freezer bag for up to 1 month. Thaw overnight in the refrigerator before serving. Texture may change slightly after freezing.
- Reheating: This is best served chilled or at cool room temperature; reheating is not recommended because the topping will break down. If you prefer a less-chilled slice, let it sit at room temperature for 15–20 minutes before serving.
FAQs
Can I use a homemade yellow cake instead of a mix?
Absolutely. Use your favorite homemade yellow cake batter and bake in a 9×13-inch pan; follow the same cooling and soaking steps.
What can I substitute for Cool Whip?
You can use whipped heavy cream stabilized with a touch of powdered sugar, or a dairy-free whipped topping if you need a non-dairy option.
Can I make this sugar-free?
For a lower-sugar version, look for sugar-free JELL-O and pudding mixes and use a low-sugar yellow cake mix or homemade low-sugar cake recipe.
How do I get clean slices when serving?
Use a sharp knife warmed briefly under hot water and wiped dry between slices. This helps the topping cut cleanly.
Can I add chopped oranges to the topping?
Yes — small segments of fresh, peeled orange or finely diced candied orange peel can add texture and a burst of fresh citrus. Fold gently into the topping.
Conclusion
This Orange Dreamsicle Cake is a simple, nostalgic dessert that’s easy to make, family-friendly, and delightfully bright in flavor — perfect for summer gatherings or any time you want an easy crowd-pleaser. It uses pantry-friendly ingredients and minimal effort for maximum smiles, and it’s forgiving enough for beginner bakers. If you’d like to compare techniques or explore another take on the classic flavor, check out My Cake School’s Orange Dreamsicle Cake recipe for more inspiration. Enjoy baking, and don’t forget to share slices with friends and family!
Orange Dreamsicle Cake
Equipment
- 9x13-inch baking pan
- Mixing Bowl
- Wooden Spoon
Ingredients
Cake Ingredients
- 1 package Yellow Cake Mix And all ingredients called for on the box (usually eggs, oil, and water)
JELL-O Ingredients
- 2 packages Orange JELL-O Powder 3 ounces each
Pudding Ingredients
- 1 package Vanilla Instant Pudding Mix 3.4 ounces
- 1 cup 2% Milk Cold
- 2 teaspoons Vanilla Extract
- 1 tub Cool Whip 8 ounces, thawed
Instructions
- Preheat your oven according to the yellow cake mix package directions. Grease a 9x13-inch baking pan lightly and prepare the cake batter as directed on the box.
- Pour batter into the prepared 9x13-inch pan and bake as instructed on the package. Remove from oven and allow the cake to cool completely to room temperature.
- Once the cake is fully cooled, use the handle of a wooden spoon to poke holes all over the cake, spacing them about 1 to 2 inches apart.
- In a medium mixing bowl, combine one 3-ounce package of orange JELL-O with 1 cup of boiling water. Stir until the powder is completely dissolved. Add 1 cup cold water, mix well, then pour this evenly over the cake.
- Cover the pan and refrigerate for 4 hours to let the flavors set.
- In another bowl, whisk together the package of vanilla instant pudding mix and 1 cup cold milk until the pudding begins to thicken. Add the remaining orange JELL-O powder and the vanilla extract, whisking until fully combined.
- Gently fold the thawed Cool Whip into the pudding mixture until smooth and uniform.
- Spread the creamy pudding-Cool Whip mixture evenly over the chilled, JELL-O-soaked cake. Smooth the top with a spatula.
- Refrigerate the assembled cake for at least another hour to let the topping set. Slice with a sharp knife and serve chilled.