Homemade Creamsicle Layer Cake

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I found this recipe online and to my disappointment, the cake was nothing like the cake that was in the picture so I decided to make this one up myself. This is my version.

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Homemade Creamsicle Layer Cake

I found this recipe online and to my disappointment, the cake was nothing like the cake that was in the picture so I decided to make this one up myself. This is my version.
Prep Time20 mins
Active Time25 mins
Total Time1 hr 5 mins
Course: Dessert
Cuisine: American, Hawaiian
Keyword: creamsicle, orange, vanilla, cake, homemade cake, cake recipe
Calories: 6401kj
Author: Frank Abraham


Yellow Cake

  • 2 cups all-purpose flour
  • 1 1/2 cups sugar
  • 1 1/2 tablespoons baking powder
  • 1/2 cup non-fat dry milk
  • 3/4 cup water
  • 1 teaspoons vanilla
  • 1/2 cup butter softened
  • 3 eggs
  • 2 teaspoons orange extract

Orange Pudding Layer

  • 1 Large box Orange Gelatin
  • 1 Large box Vanilla Instant Pudding
  • 1 cup Milk

Stabilized Whipped Cream

  • 3 teaspoon unflavored gelatin
  • 12 teaspoons cold water
  • 3 cups heavy whipping cream
  • 3/4 cup powdered sugar (confectioners sugar)
  • 3 tablespoons vanilla
  • 1/2 teaspoon salt




  • Place dry ingredients in a bowl and mix well.
  • Add water, vanilla, butter, and eggs. Combine with an electric mixer then beat two more minutes.
  • Pour into a greased and floured cake pan. Bake at 350-degrees, in a 9×13" pan for 35-40.
  • Test at the 30 minute mark by inserting a toothpick. Let cake cool completely.

Orange Pudding Layer

  • Mix pudding mix with cold milk and orange gelatin mix. Beat by hand with a whisk until thickened and set aside.

Stabilized Whipping Cream

  • In a small pan, combine gelatin and cold water; let stand until thick. Place over low heat, stirring constantly, just until the gelatin dissolves.
  • Remove from heat; cool (do not allow it to set).
  • Whip the cream with the powdered sugar, until slightly thick. While slowly beating, add the gelatin to whipping cream. Whip at high speed until stiff and set aside.


  • Flip the cake out of the pan onto a platter or flat serving platter so that the top is faced down.
  • Cut cake into 3 layers or 2 layers if you prefer. Gently remove top layer(s) of cake by sliding a thin cutting board or sturdy cardboard between layers and lifting layer(s) off. You can use multiple baking pans to avoid having to do this.
  • Spread a layer of the pudding mix about 1/4" thick, followed by a 1/4" layer of whipped cream. Continue until all layers are complete.
  • Do not put pudding mixture on the top layer. Frost the rest of the cake with remaining whipped cream.

Decoration (Optional)

  • Slice orange in half, and half again and slice thin wedges.
  • Take orange and white candy melts and grate candy by hand or use the grater tool on your food processor.
  • Sprinkle cake with orange sugar. Take grated candy melts and sprinkle on top and sides (if you prefer).
  • Garnish with a whipped cream and orange slices.


Calories: 6401kj | Carbohydrates: 831g | Protein: 109g | Fat: 292g | Saturated Fat: 177g | Polyunsaturated Fat: 14g | Monounsaturated Fat: 85g | Trans Fat: 1g | Cholesterol: 1520mg | Sodium: 5159mg | Potassium: 2723mg | Fiber: 7g | Sugar: 597g | Vitamin A: 13206IU | Vitamin B1: 3mg | Vitamin B5: 9mg | Vitamin C: 9mg | Calcium: 2883mg | Iron: 17mg
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