Orange Creamsicle Cake

Orange Creamsicle Cake is a bright, creamy, nostalgic dessert inspired by the sweet orange-and-vanilla flavor of a classic creamsicle. It starts with orange cake mix, orange soda or orange juice, vegetable oil, eggs, and a soft vanilla pudding whipped topping filling that makes every slice feel sunny and sweet.

I love a cake that tastes like a warm-weather memory. This one has that cheerful orange flavor, soft cake crumb, cool creamy center, and optional orange garnish that makes it feel perfect for birthdays, summer barbecues, family gatherings, or any day that needs a little sweetness.

The cake itself is simple and quick. A box of orange cake mix gets mixed with orange soda or orange juice, oil, and eggs, then baked until tender and fragrant.

The filling is where the creamsicle feeling really comes through. Instant vanilla pudding, cold milk, thawed whipped topping, and optional orange extract create a smooth, creamy layer that tastes like vanilla wrapped in citrus.

Once the cake cools completely, it is sliced horizontally, filled, topped, and decorated with orange zest, orange slices, or white chocolate shavings. The result is playful, pretty, and full of bright dessert-table charm.

Why You’ll Love This Orange Creamsicle Cake

This cake is quick and easy to prepare. It takes about 50 minutes from start to finish, making it practical for parties and family desserts.

It uses minimal ingredients. Orange cake mix, orange soda or juice, oil, eggs, vanilla pudding mix, milk, whipped topping, and optional garnishes create the whole cake.

It is perfect for gatherings. The orange flavor feels cheerful for birthdays, summer barbecues, sunny-day desserts, and family celebrations.

It can be frozen for later. With careful wrapping, the cake can be stored in the freezer for up to 3 months.

It has kid-friendly flavors. Orange and vanilla are sweet, familiar, and appealing to children and adults alike.

It is versatile. You can use different citrus sodas, gluten-free cake mix, crushed pineapple, coconut whipped cream, chocolate chips, homemade whipped cream, or different garnishes to match your mood.

Recipe Details

This Orange Creamsicle Cake begins with 1 box, or 15.25 ounces, orange cake mix. The oven temperature should follow the cake mix package, usually around 350°F (175°C).

The cake batter uses 1 cup orange soda or orange juice, ½ cup vegetable oil, and 3 large eggs. The eggs should be room temperature for better mixing.

Freshly squeezed orange juice can be used for a brighter flavor. Melted coconut oil can be used instead of vegetable oil for a twist.

The batter is mixed until smooth and well combined. A few small lumps are fine.

The cake can be baked in a greased round or rectangular cake pan. It usually bakes around 30 minutes, or until a toothpick inserted in the center comes out clean.

After baking, the cake cools in the pan for about 10 minutes. Then it is transferred to a wire rack to cool completely before filling.

The creamy filling uses 1 box, or 3.4 ounces, instant vanilla pudding mix, 1 cup cold milk, 1 teaspoon optional orange extract, and 1 container, or 8 ounces, thawed whipped topping.

Once cool, the cake is carefully cut in half horizontally. The creamy filling is spread between the layers and over the top.

Optional garnishes include orange zest, orange slices, and white chocolate shavings. The cake can be served chilled or at room temperature.

Ingredients

Orange Cake

1 box orange cake mix, 15.25 oz

1 cup orange soda or orange juice

½ cup vegetable oil

3 large eggs

Creamy Vanilla Filling

1 box instant vanilla pudding mix, 3.4 oz

1 cup cold milk

1 teaspoon orange extract, optional

1 container whipped topping, Cool Whip, 8 oz, thawed

Optional Garnishes

Orange zest or orange slices

White chocolate shavings

Ingredient Notes

Orange cake mix gives the cake its bright color and citrus flavor. It also keeps the recipe quick and easy.

Orange soda can be used for a sweet, bubbly orange flavor. Orange juice can be used instead, and freshly squeezed juice gives a brighter flavor.

Vegetable oil keeps the cake moist. Melted coconut oil can be used for a twist.

Room-temperature eggs mix more easily into the batter. They help the cake bake with a better texture.

Instant vanilla pudding mix creates the creamy filling. It gives the cake that soft vanilla center flavor.

Cold milk helps the pudding thicken. Whole or 2% milk works best for creaminess.

Orange extract is optional. It can be added if you want extra citrus flavor in the filling.

Thawed whipped topping makes the filling light and creamy. It should be fully thawed before folding into the pudding mixture.

Orange zest or orange slices add color and fresh citrus aroma. White chocolate shavings make the cake look a little fancier.

Optional Swaps, Variations, Add-Ins, and Serving Ideas

Lemon Creamsicle Cake

Substitute lemon soda for the orange soda for a refreshing citrus twist. This changes the cake from orange creamsicle to a brighter lemon-style dessert.

The vanilla pudding and whipped topping still keep the creamy center. The result is light, sweet, and sunny.

Lime Creamsicle Cake

Use lime soda for another citrus variation. Lime gives the cake a sharper, more playful flavor.

This option works well for warm-weather parties. The creamy filling helps soften the lime flavor.

Lemon-Lime Soda Cake

Use lemon-lime soda if you do not have orange soda. It gives the cake a fun twist while keeping the citrus idea.

The flavor will not be as strongly orange. Orange zest or orange slices can still be used if desired.

Gluten-Free Orange Creamsicle Cake

Use a gluten-free orange cake mix to make the cake gluten-free. Make sure the other ingredients fit your needs.

The texture may vary depending on the mix. Follow the same baking, cooling, filling, and garnishing steps.

Tropical Orange Cake

Add crushed pineapple into the filling for a tropical flair. The pineapple gives the creamy layer more fruit flavor.

This variation makes the cake feel even more summery. It pairs nicely with orange and vanilla.

Coconut Orange Creamsicle Cake

Try coconut whipped cream instead of Cool Whip for a dairy-free option. This gives the filling a different flavor and texture.

Coconut and orange work well together. The cake will taste a little more tropical.

Chocolate Chip Orange Cake

Mix in chocolate chips for a delightful contrast. Chocolate gives the orange cake a richer dessert feel.

This variation is fun when you want something beyond the classic creamsicle flavor. The chocolate adds texture and sweetness.

Fresh Orange Juice Cake

Use fresh-squeezed orange juice instead of soda for a richer, brighter flavor. This keeps the cake focused on real orange flavor.

The texture and sweetness may be different from soda. The cake will still have a bright citrus direction.

Homemade Whipped Cream Filling

Swap the whipped topping with homemade whipped cream for a fresher taste. This changes the filling texture slightly.

The filling will still be creamy and light. It is a good option when you want a softer homemade finish.

Poppy Seed Orange Cake

Add a tablespoon of poppy seeds for a unique texture. The tiny seeds give the cake a delicate bite.

This variation makes the cake feel a little more interesting. It works nicely with orange flavor.

Why This Orange Creamsicle Cake Works

This cake works because it combines orange cake with a cool vanilla filling. That orange-and-vanilla pairing gives it the familiar creamsicle-style flavor.

The orange cake mix keeps the base simple. It gives the cake color, sweetness, and citrus flavor without extra effort.

Orange soda or orange juice adds moisture and flavor. Soda gives sweetness and a playful taste, while orange juice gives a brighter fruit note.

Vegetable oil helps keep the cake soft. Eggs give structure and help the cake bake properly.

The pudding filling adds creaminess. Instant vanilla pudding thickened with cold milk becomes even lighter when folded with whipped topping.

Cooling the cake completely is important. A cool cake slices better and holds the filling without melting it.

Directions

Step 1: Check the Cake Mix Package

Before you begin, look at the temperature stated on the orange cake mix package. It is usually around 350°F (175°C).

This recipe follows the cake mix package for oven temperature and baking guidance. That keeps the cake base properly baked.

Once you know the temperature, set the oven to preheat. The cake needs a hot oven before the batter goes in.

Step 2: Preheat the Oven

Preheat the oven according to the cake mix package directions, usually around 350°F (175°C). Let it fully warm.

A properly preheated oven helps the cake rise and bake evenly. It also helps create that soft, fluffy texture.

While the oven heats, prepare your mixing bowl and cake pan. This keeps the process moving smoothly.

Step 3: Prepare the Cake Pan

Grease a cake pan. You can use a round or rectangular pan depending on how you want to present the cake.

Coat the pan well so the cake releases easily after baking. A greased pan helps protect the tender cake.

Set the prepared pan aside. Once the batter is mixed, it can go straight in.

Step 4: Gather the Cake Ingredients

Set out the orange cake mix, orange soda or orange juice, vegetable oil, and eggs. Make sure the eggs are at room temperature for better mixing.

If using orange juice, freshly squeezed juice gives a brighter flavor. If using soda, it gives the cake a sweet, nostalgic orange flavor.

Melted coconut oil can be used instead of vegetable oil for a twist. Use the option that fits your preference.

Step 5: Add the Cake Mix to the Bowl

Pour the entire 15.25-ounce box of orange cake mix into a mixing bowl. This is the base of the cake.

Break up any large clumps if needed. This helps the batter mix more evenly.

The orange cake mix gives the cake its sunny color and flavor. It also makes the recipe accessible and quick.

Step 6: Add the Orange Soda or Orange Juice

Pour in 1 cup orange soda or orange juice. Add it directly to the cake mix.

Orange soda gives a sweet, playful flavor. Orange juice gives a brighter fruit taste.

Either option works in the cake. Choose based on the flavor you want.

Step 7: Add the Oil

Add ½ cup vegetable oil to the bowl. The oil helps keep the cake soft and moist.

If you want a twist, melted coconut oil can be used instead. It may give the cake a slightly different flavor.

Pour the oil in with the cake mix and orange liquid. The eggs will be added next.

Step 8: Add the Eggs

Add 3 large room-temperature eggs. Eggs help the batter come together and give the cake structure.

Room-temperature eggs mix more smoothly. This can help the batter become more even.

Add them directly into the bowl with the cake mix, orange soda or juice, and oil. Everything is now ready to mix.

Step 9: Mix the Batter

Use a hand mixer or a whisk to mix the batter until smooth and well combined. Scrape the sides of the bowl as needed.

Do not worry if the batter looks a little lumpy. The goal is to blend everything together, not overwork it.

The batter should smell bright and sweet. Once combined, it is ready for the pan.

Step 10: Pour the Batter Into the Pan

Pour the batter into the greased cake pan. Spread it evenly.

Use a spatula if needed to guide the batter into the corners or across the pan. An even layer helps the cake bake properly.

Smooth the surface gently. The cake will rise as it bakes.

Step 11: Bake the Cake

Place the pan in the preheated oven. Bake according to the package directions, usually around 30 minutes.

The cake should rise and become set. Your kitchen should smell sweet and citrusy.

Keep an eye on it near the end of baking. Cake mix baking times can vary based on the pan used.

Step 12: Test for Doneness

Insert a toothpick into the center of the cake. If it comes out clean, the cake is done.

If wet batter clings to the toothpick, bake a little longer. Check again until the center is baked through.

Do not overbake if you can avoid it. The cake should stay soft and moist.

Step 13: Cool in the Pan

Remove the cake from the oven and let it cool in the pan for about 10 minutes. This helps it settle.

The cake will be delicate when hot. Letting it rest makes it easier to move.

Do not add filling while the cake is warm. It must cool completely first.

Step 14: Transfer to a Wire Rack

After about 10 minutes, transfer the cake to a wire rack to cool completely. Be gentle so the cake stays intact.

Complete cooling is important before slicing horizontally. A warm cake may tear or melt the filling.

Let the cake sit until fully cool. This patience makes assembly much easier.

Step 15: Prepare the Pudding

While the cake cools, make the creamy filling. In a separate bowl, combine 1 box instant vanilla pudding mix with 1 cup cold milk.

Stir until the mixture thickens. Cold milk helps the pudding set properly.

This creates the vanilla base of the filling. It should become smooth and spoonable.

Step 16: Fold in the Whipped Topping

Add the thawed 8-ounce container of whipped topping to the thickened pudding. Fold until combined.

The whipped topping makes the filling light and creamy. Fold gently so the texture stays soft.

If you want extra citrus flavor, add 1 teaspoon orange extract. Stir it in until evenly blended.

Step 17: Adjust the Filling if Desired

If you want a creamier filling, play with the ratios of pudding and whipped topping. The recipe allows flexibility here.

A little more whipped topping can make the filling lighter. More pudding can make it thicker.

Keep the texture spreadable. It should be creamy enough to layer between the cake halves and spread on top.

Step 18: Slice the Cake Horizontally

Once the cake is completely cool, carefully cut it in half horizontally. Take your time with this step.

Use a steady hand so the layers stay even. This is where the cake becomes layered and special.

If using a rectangular cake, work slowly from one side to the other. If using a round cake, rotate gently as you slice.

Step 19: Fill the Cake

Spread a generous layer of the creamy filling between the two cake layers. Make sure the filling reaches close to the edges.

Place the top layer back over the filling. Press gently, but do not flatten the cake.

Spread more filling over the top of the cake. A slightly messy homemade look is part of the charm.

Step 20: Garnish and Serve

Garnish the cake with orange zest or orange slices if desired. These add color and extra orange aroma.

Sprinkle white chocolate shavings on top if you are feeling fancy. They make the cake look more finished.

Serve chilled or at room temperature. Cut into generous slices and enjoy the orange-vanilla flavor.

Serving Ideas

Serve Orange Creamsicle Cake chilled or at room temperature. Both ways bring out the sweet orange and creamy vanilla flavor.

A scoop of vanilla ice cream makes each slice more indulgent. It fits the creamsicle feeling beautifully.

A dollop of whipped cream can also be served on the side. This makes the cake feel softer and even creamier.

Orange zest or orange slices make a pretty garnish. They add a fresh pop of color.

White chocolate shavings give the cake a more elegant finish. They also add a little extra sweetness.

This cake is wonderful for birthday parties, summer barbecues, sunny afternoons, family gatherings, and sweet celebrations. It looks cheerful and tastes bright.

Storage

Store leftover Orange Creamsicle Cake in an airtight container in the refrigerator. It will keep for up to 5 days.

Keep it well covered so it stays fresh and delicious. The filling should remain chilled.

If the cake is already sliced, arrange the pieces carefully so the filling stays in place. Cover tightly.

The cake can be served cold from the refrigerator or allowed to sit briefly before serving. Choose the texture you like best.

Reheating

This cake does not need reheating. It is best served chilled or at room temperature.

Because it has a creamy pudding whipped topping filling, heating is not recommended. Warmth can soften the filling too much.

If frozen, thaw it overnight in the refrigerator. Serve once thawed and chilled.

Keep the cake cool until serving. The creamy texture is part of what makes it taste like a creamsicle dessert.

Freezing

Orange Creamsicle Cake can be frozen for up to 3 months. Wrap it tightly to prevent freezer burn.

Use plastic wrap and then aluminum foil for protection. This helps keep the cake fresh in the freezer.

Thaw the cake overnight in the refrigerator before enjoying. This lets it soften gently while staying chilled.

Once thawed, serve cold or at room temperature. Do not heat the cake.

Make-Ahead

This cake works well as a make-ahead dessert. Bake the cake, cool it completely, prepare the filling, assemble, and chill until needed.

If making it ahead for a party, keep it covered in the refrigerator. It will stay fresh for up to 5 days.

For longer storage, freeze it tightly wrapped for up to 3 months. Thaw overnight in the refrigerator.

Make-ahead storage makes this cake useful for birthdays, barbecues, and gatherings. It gives you a cheerful dessert ready when you need it.

Helpful Notes for Best Results

Follow the cake mix package for the oven temperature and baking directions. It is usually around 350°F (175°C) and about 30 minutes.

Use room-temperature eggs for better mixing. This helps the batter blend more smoothly.

Fresh-squeezed orange juice gives a richer, brighter flavor than soda. Orange soda gives a sweeter, nostalgic flavor.

Let the cake cool completely before slicing and filling. Warm cake can tear and soften the filling.

Fold the whipped topping into the pudding gently. This keeps the filling creamy and light.

Use coconut whipped cream instead of Cool Whip for a dairy-free option. The flavor and texture may change.

If you have a citrus allergy, use another flavored cake mix and a compatible soda. This keeps the method flexible while changing the flavor.

Add a tablespoon of poppy seeds for unique texture. You can also use homemade whipped cream for a fresher taste.

Variations

Lemon Creamsicle Cake

Use lemon soda instead of orange soda. This gives the cake a refreshing lemon twist.

The vanilla pudding filling keeps the dessert creamy. It still feels bright and sunny.

Lime Creamsicle Cake

Use lime soda for a tangy citrus version. Lime makes the cake taste sharper and playful.

This variation works well for summer. The creamy filling balances the lime flavor.

Lemon-Lime Creamsicle Cake

Use lemon-lime soda if orange soda is not available. This gives the cake a fun citrus flavor.

It will taste different from orange creamsicle. The vanilla filling still gives it a creamy finish.

Gluten-Free Orange Creamsicle Cake

Use a gluten-free orange cake mix. This makes the cake gluten-free when all other ingredients fit your needs.

Follow the same mixing and baking method. The texture may vary based on the mix.

Pineapple Orange Creamsicle Cake

Add crushed pineapple into the filling. This gives the cake a tropical flair.

The pineapple makes the filling fruitier. It pairs well with orange and vanilla.

Coconut Orange Creamsicle Cake

Use coconut whipped cream instead of Cool Whip. This gives the cake a dairy-free direction and a tropical note.

The flavor will change. It still works beautifully with orange.

Chocolate Chip Orange Cake

Mix chocolate chips into the cake. This gives a delightful contrast.

Chocolate and orange make the cake taste richer. It is a fun variation for chocolate lovers.

Fresh Orange Juice Cake

Use freshly squeezed orange juice instead of soda. This gives the cake a brighter flavor.

The sweetness may be different. The orange flavor will feel more natural and fresh.

Poppy Seed Orange Cake

Add a tablespoon of poppy seeds. This gives the cake a unique texture.

The poppy seeds add small crunch. They work well with citrus flavor.

Homemade Cream Orange Cake

Swap whipped topping with homemade whipped cream. This gives the filling a fresher taste.

The texture may be softer. Keep the cake chilled for the best result.

White Chocolate Orange Cake

Sprinkle white chocolate shavings over the top. This adds sweetness and a pretty finish.

White chocolate pairs well with orange and vanilla. It makes the cake look more decorated.

Troubleshooting

Why Is My Cake Too Dense?

The batter may have been overmixed, or the eggs may not have blended smoothly. Mix until just combined.

Room-temperature eggs help the batter come together more easily. Follow the cake mix package directions for the best bake.

Why Did My Cake Tear When I Cut It?

The cake may not have cooled completely before slicing. A warm cake is more fragile.

Let it cool fully on a wire rack before cutting it horizontally. Take your time and use a careful hand.

Why Is My Filling Too Runny?

The pudding may not have thickened enough before the whipped topping was folded in. Use cold milk and stir until thickened.

The whipped topping should be thawed but not watery. Keep the filling chilled if it feels too soft.

Why Is My Filling Too Thick?

The pudding-to-whipped-topping ratio may be too heavy on pudding. You can adjust the ratios for a creamier filling.

Fold gently until spreadable. The filling should be thick enough to hold but soft enough to spread.

Why Did My Cake Dry Out?

It may have baked too long. Follow the package directions and check with a toothpick.

Remove the cake when the toothpick comes out clean. Do not keep baking after the center is done.

Frequently Asked Questions

Can I Freeze Orange Creamsicle Cake?

Yes, Orange Creamsicle Cake can be frozen. Wrap it tightly in plastic wrap and then in aluminum foil to prevent freezer burn.

It will keep well for up to 3 months. Thaw it overnight in the refrigerator before serving.

What Can I Substitute for Orange Soda?

Orange juice can be used instead of orange soda. Freshly squeezed juice gives the cake a vibrant flavor.

Lemon-lime soda can also be used for a fun twist. The flavor will be different from the orange version.

How Long Will the Cake Last in the Fridge?

The cake will last in the refrigerator for about 5 days when stored in an airtight container. Keep it well covered.

The creamy filling should stay chilled. Serve cold or at room temperature.

Can I Make This Cake Gluten-Free?

Yes, use a gluten-free orange cake mix. Choose ingredients that fit your gluten-free needs.

Follow the same method. The texture may vary depending on the mix.

Can I Use Orange Juice Instead of Soda?

Yes, orange juice works well. Freshly squeezed orange juice gives the cake a brighter flavor.

Orange soda gives a sweeter, more nostalgic taste. Both options are included in the recipe.

Can I Add Chocolate Chips?

Yes, chocolate chips can be mixed in for a delightful contrast. They add texture and chocolate flavor.

Chocolate and orange taste wonderful together. This variation makes the cake richer.

What Should I Use for Garnish?

Orange zest, orange slices, or white chocolate shavings can be used. Each one makes the cake look prettier.

Whipped cream or vanilla ice cream can also be served with each slice. These make the dessert even creamier.

Why This Recipe Works So Well

Orange Creamsicle Cake works because it brings orange cake and vanilla cream together in one soft dessert. The flavor feels bright, creamy, and familiar.

The cake mix makes the base easy. Orange soda or orange juice adds moisture and citrus flavor.

Oil keeps the cake soft. Eggs help the batter bake into a tender cake.

Instant vanilla pudding and cold milk create a creamy base. Whipped topping makes it lighter and fluffier.

The optional orange extract boosts the citrus flavor. Orange zest, orange slices, and white chocolate shavings make the finished cake look special.

The recipe also works because it is flexible. Lemon soda, lime soda, gluten-free cake mix, crushed pineapple, coconut whipped cream, chocolate chips, fresh orange juice, poppy seeds, and homemade whipped cream can all change the dessert while keeping the same joyful idea.

Final Thoughts

Orange Creamsicle Cake is sweet, bright, creamy, and full of nostalgic orange-vanilla flavor. It turns orange cake mix, orange soda or juice, oil, eggs, instant vanilla pudding, milk, whipped topping, and simple garnishes into a dessert that feels like summer in cake form.

I love how this cake brings back the feeling of warm days and creamy orange treats. The cake bakes up soft, the filling turns cool and smooth, and the final slice has that cheerful balance of citrus and vanilla.

Serve it chilled or at room temperature with vanilla ice cream, whipped cream, orange zest, orange slices, or white chocolate shavings. Whether you make it for a birthday, barbecue, family gathering, or sunny-day treat, this Orange Creamsicle Cake brings sweetness, color, and joy to every slice.

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Orange Creamsicle Cake

This Orange Creamsicle Cake is bright, creamy, citrusy, and sweet with a soft orange cake base, vanilla pudding filling, whipped topping, and optional orange garnish. It has the nostalgic flavor of an orange creamsicle in an easy layered dessert that works beautifully for birthdays, summer gatherings, potlucks, or family celebrations.

Recipe Details

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes
• Course: Dessert
• Cuisine: American
• Servings: 10 people

Equipment

• Mixing bowl
• Cake Pan

Ingredients

For the Cake

• 3 large eggs
• ½ cup vegetable oil
• 1 cup orange soda or orange juice
• 1 box orange cake mix 15.25 oz

For the Filling and Frosting

• 1 container whipped topping (Cool Whip) 8 oz, thawed
• 1 teaspoon orange extract optional, for extra flavor
• 1 cup cold milk
• 1 box instant vanilla pudding mix 3.4 oz

Optional Garnish

• white chocolate shavings
• orange zest or orange slices

Instructions

Step 1: Prepare the Oven

Preheat the oven according to the cake mix package instructions, since the recipe does not provide a specific oven temperature.

Step 2: Mix the Orange Cake Batter

In a mixing bowl, combine the orange cake mix, orange soda or orange juice, vegetable oil, and eggs. Mix well until the batter is evenly combined.

Step 3: Bake the Cake

Pour the batter into a greased cake pan and bake according to the package directions.

Step 4: Cool Completely

Allow the cake to cool completely before adding the filling and frosting.

Step 5: Make the Creamy Filling

In another bowl, prepare the filling by mixing the instant vanilla pudding mix with cold milk.

Step 6: Add Orange Flavor and Whipped Topping

Stir in the optional orange extract, then fold in the thawed whipped topping until well combined and creamy.

Step 7: Split the Cake

Once the cake is cool, cut it in half horizontally.

Step 8: Fill and Frost

Spread the creamy pudding filling between the cake layers and over the top of the cake.

Step 9: Garnish and Serve

Garnish with orange zest or orange slices and white chocolate shavings if desired.

Notes

For an added twist, try using different citrus flavors in the cake or filling.

Serving Suggestions

• Serve chilled for the creamiest orange creamsicle-style texture.
• Add to summer dessert tables, birthday spreads, or potluck gatherings.
• Pair with iced tea, lemonade, coffee, or cold milk.
• Garnish with orange zest or orange slices for a fresh citrus finish.
• Add white chocolate shavings on top if you want a sweeter, prettier presentation.

Storage

How to Store

Store the cake covered in the refrigerator to keep the whipped topping and pudding filling fresh.

Best Texture Tip

Let the cake cool completely before cutting, filling, and frosting so the creamy layers stay smooth and do not melt.

Serving Tip

Serve the cake chilled so the pudding filling holds its shape and the orange flavor tastes bright and refreshing.