Orange Creamsicle Pound Cake has a bright citrus flavor and a cream soda glaze that you can’t stop eating! It’s dense, butter, and velvety smooth.
For the love of all things orange-flavored, you are going to LOVE LOVE LOVE this dessert! With the combo of orange gelatin in the cake and cream soda in the drizzle, this pound cake does taste like those favorite Creamsicle frozen pops of your youth!!
I’m continuing my epic pound cake series with this Creamsicle Dreamsicle goodness. It’s the perfect, fun cake that kids and adults will both enjoy. It’s sure to be the most popular dessert at your potlucks and parties. It was when I shared it!
Three recommendations before you start!
I have made a lot of pound cakes and I want you to be successful in making them too. Check out this post of tips, Bake the Perfect Pound Cake, read it before making this or any pound cake.
Additionally, you really need to calibrate your oven at least once a year. I wrote this easy to follow post, How to Calibrate your Oven, that you can use.
Finally, learn how to correctly measure flour! The recommended technique is the ‘Spoon & Level’ method.
Do not scoop the flour out of the container with your measuring cup and rake the excess off with your finger! Measuring like this you could end up with 150% more flour that is called for. Instead, sift the flour first. Next, using a spoon, scoop the flour into the measuring cup. Do not pack the flour down and do not tap the measuring cup. Doing either will cause the flour to settle in the cup. Rather, after you’ve spooned the flour into the measuring cup, use the back of a knife to level off the top of the measuring cup.
Orange Creamsicle Pound Cake
I used one of my favorite pound cake recipes as the basis for this recipe. I added good quality, pure vanilla extract to the entire batter. After adding half of the vanilla batter to a tube pan. I flavored the remaining batter with orange-flavored gelatin. You’ll use just the dry gelatin mix; do not mix it with water.
To get more of an authentic Creamsicle flavor, I used cream soda in the glaze. First, I sifted powdered sugar. Next, I mixed three cups of powdered sugar with a few tablespoons of cream soda. I started with three tablespoons but added a little more to get a good pourable consistency. Finally, as you’re stirring it together, test it with the spoon.
While you’re here, check out these recipes
- Grannys Orange Marmalade Pound Cake
- Scratch-made Orange Zest Pound Cake
- Orange Bundt Cake
- Old Fashioned Buttermilk Orange Juice Pound Cake
- Orange Cream Cake with Cool Whip Pudding Frosting
ORANGE CREAMSICLE POUND CAKE
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Save To Your Recipe BoxIngredients
- 3 cups all-purpose flour sifted then measured
- ⅛ teaspoon salt
- ½ teaspoon baking powder
- 1 cup butter no substitutions, at room temperature
- ½ cup solid vegetable shortening
- 3 cups granulated sugar
- 6 large eggs at room temperature
- 1 cup whole milk at room temperature
- 3 ounces orange gelatin like this, not sugar-free
- 2 teaspoons pure vanilla extract
- 3 cups powdered sugar sifted
- 3 to 5 tablespoons cream soda
Instructions
- Preheat oven to 325 degrees.
- Coat a ten-inch tube pan with solid vegetable shortening then either flour or sugar. Or, use Wilton Cake Release.
- In a large bowl, sift flour, salt, and baking powder together.
- In the bowl of your electric mixer, beat butter, shortening, and sugar until fluffy. Stop the mixer and scrape down the sides. Mix to combine.
- Add eggs, one at a time, beating well after each addition.
- Add the vanilla extract to your milk. Then add the milk mixture and flour alternately, beginning and ending with flour mixture. Stop the mixer and scrape down the sides. Mix again to combine.
- Bake for 1 hour 20 minutes. The cake is done when no crumbs or dry crumbs remain on a wooden pick when inserted in the thickest part of the cake.
- Cool in the pan on wire rack 20 minutes before inverting on a platter to cool completely. Make sure it's cooled completely before frosting and covering.
- Sift the powdered sugar. In a mixing bowl, whisk the powdered sugar with cream soda until smooth. Drizzle over cake.
- The cake will be good 4 or 5 days in an airtight container on the counter. After that, it will start drying out somewhat.
Nutrition
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Barbara G. says
I made this cake, at first I’m not sure why mine didn’t look like the picture. It rose to the top of the Bundt Pan. Looked great. Once completely cooled, I poured the icing over the top of the cake. It soaked pretty much into the cake. The top of the cake was crunchy, on the hard side. I tried it and I wasn’t overly impressed. I wrapped it up and put it in the fridge. Tonight I had another slice. It was delicious, and it had the Creamsicle look. I will definitely be making this cake again, but I will make it the day before I need it for guest.
The only thing I used maybe different was all I had was solid butter Crisco. Maybe that is why mine came out crunchy. I loved it the next day, especially. Thanks!!!
Paula says
Thanks for your feedback. Pound cakes really do change texture and flavor overnight. I love them when they’re warm but they have more of an ‘egg-y’ taste warm.
Donna says
I plan to make this soon ( loved those creamsicles)
Could I use sour cream instead of the milk?
Paula says
Yes you can
Annie says
Hi, what flavor cream soda do you use and can this recipe used to make mini bundt cakes?
Paula says
just regular cream soda. It didn’t say a specific flavor
Ric lamphear says
Paula, can a sugar alt. like Truvia be used in this cake, older people like me DON’T need that much sugar in our diet and I really want to make this cake.
Paula says
I, personally, haven’t tried a sugar substitute, but some of my readers have commented that they have and it turned out good. I don’t remember the brand but it’s always the ones that measures just like traditional sugar.
Daryl Byers says
Paula, the Cream Sofa that you refer to, is it like IBC Cream soda? I definitely want to make this cake!!
Paula says
Yes, any brand of cream soda will work. I believe I used A&W.
Dianna says
This cake was delicious.