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slice of orange creamsicle cake on a piece of parchment with a fork taking a bite out of it

Orange Creamsicle Cake

Orange creamsicle cake is a fun and easy dessert for summer or any time of year!

Course Dessert
Cuisine American
Prep Time 25 minutes
Cook Time 58 minutes
Cooling time 2 hours
Total Time 1 hour 23 minutes
Servings 12
Author Kelsie

Ingredients

Filling

  • 12 ounces full-fat cream cheese at room temperature
  • 1 cup granulated sugar
  • 2 large eggs

Cake

  • 1 (16.25-ouncbox white cake mix*
  • 1 1/4 cups water
  • 1/3 cup vegetable oil
  • 3 large eggs
  • finely grated zest of 1 orange optional but recommended
  • 1 (3-ouncbox orange jello

Frosting

  • 4 ounces full-fat cream cheese at room temperature
  • 1/3 cup powdered sugar
  • 1 1/2 cups heavy cream well chilled
  • 1/2 teaspoon vanilla

Instructions

Filling

  1. Combine the cream cheese and granulated sugar in a small mixing bowl and beat with an electric mixer until smooth. Add the eggs and beat until well combined. Set aside and make the cake.

Cake

  1. Preheat the oven to 325 degrees. Spray a 13-by 9-inch baking dish with cooking spray and set aside.
  2. Combine the cake mix, water, vegetable oil, eggs, orange zest, and jello in a large mixing bowl. Beat with an electric mixer on medium speed until smooth, stopping to scrape down the sides of the bowl as necessary.
  3. Pour half of the cake batter into the prepared baking dish. Pour the cream cheese filling over the cake batter, distributing it as evenly as possible. Pour the remaining cake batter over the filling.
  4. Bake for 58 to 68 minutes, until a cake tester inserted into the center of the cake comes out clean. Remove from the oven and cool on a wire rack before frosting.

Frosting

  1. Once the cake has cooled beat the cream cheese and powdered sugar in a medium bowl until smooth.
  2. Turn mixer to high and gradually beat in the heavy cream. Beat until the mixture forms stiff peaks, then beat in the vanilla.
  3. Spread the frosting over the cake, then slice and serve.

Recipe Video

Recipe Notes

  • *I used Betty Crocker
  • Store leftovers, covered with plastic wrap, in the fridge for up to 3 days or tightly wrapped in the freezer for up to 3 months.
  • You can refrigerate the cake overnight without frosting it if you prefer to divide the work up over a couple of days. Just be sure to cool it to room temp before popping it in the fridge.