Orange Creamsicle Cake (Bundt Cake)
Servings: 12 slices
Calories: 252kcal
This easy orange creamsicle bundt cake is soft, moist, citrusy, and bursting with orange flavor in every delicious bite.
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US Customary - Metric
Ingredients
For the cake:
- 1 (13.25 ounce) box white cake mix (I use Betty Crocker)
- 1 (3.4 ounce) box instant vanilla pudding mix, dry (do not prepare the mix)
- ½ cup all-purpose flour
- 1 cup orange juice, fresh or bottled (I used Simply Orange, no pulp orange juice)
- Zest of 1 orange, about 1 tablespoon
- ½ cup sour cream
- ½ cup vegetable oil
- 4 large eggs
- 2 teaspoons clear vanilla extract (or regular vanilla extract)
- 3 teaspoons orange extract
- Optional orange gel food coloring
For the glaze:
- ½ cup unsalted butter, room temperature (1 stick)
- 4 ounces cream cheese, room temperature (½ block)
- 2 cups confectioner’s sugar
- Pinch of salt
- 3 tablespoons orange juice
- 1 teaspoon orange extract
- 1 teaspoon clear vanilla extract (or regular vanilla extract)
Instructions
For the cake:
- Preheat the oven to 325 degrees F. Grease and flour a bundt pan very well.
- In a large mixing bowl, add all of the cake ingredients and mix with an electric mixer on medium-high until well combined. (About 1 minute.)
- Pour the batter into the prepared bundt pan and spread evenly.
- Bake at 325 degrees F on the middle rack for approximately 40–45 minutes, or until a toothpick inserted in the center comes out either with a few moist crumbs on it or clean, but no raw batter on it.
- Remove from the oven and cool in the pan, on a cooling rack, for about 15 minutes, then turn out of the pan and onto the cooling rack to cool completely.
For the glaze:
- In a mixing bowl, mix the butter and cream cheese well with an electric mixer on medium to medium-high speed until smooth.
- Add the rest of the ingredients and mix on medium-high until smooth.
- If the glaze is too thick, add orange juice by the teaspoonful, mixing after each addition and checking the consistency. Add only a small amount at a time. If it's too thin, it will run off the cake and pool around the bottom.
- Once the desired consistency is reached and the cake is cooled, spoon on the glaze, or use a piping bag or squeeze bottle to drizzle it onto the cake. Make sure the cake has fully baked before adding the glaze.
Notes
How to Store: This cake should be stored in an airtight container in the refrigerator and can last up to 5 days.
How to serve: Feel free to serve this cake cold, room temperature or warmed up.
Be sure to check out the TIPS & FAQs section in this post—it should answer any questions you may have about ingredients, substitutions, other pan sizes etc.
Nutritional values are an estimate.
*This recipe card may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases.
Nutrition
Calories: 252kcal | Carbohydrates: 28g | Protein: 3g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 90mg | Sodium: 56mg | Potassium: 104mg | Fiber: 0.2g | Sugar: 23g | Vitamin A: 552IU | Vitamin C: 13mg | Calcium: 33mg | Iron: 1mg