Moist, tender cake, a healthy shot of orange creamsicle flavor, and a delicious orange glaze – that’s what’s waiting when you make this orange bundt cake. This delicious orange creamsicle bundt cake is overflowing with flavor and made with boxed cake mix, so it’s super easy.
If you love orange creamsicles as much as I do, you’re going to love this cake. It has all the moist tenderness we love in cake with that classic orange creamsicle flavor.
Orange Creamsicle Bundt Cake
This was inspired by my Orange Creamsicle dessert on this site. I thought if orange creamsicle worked in my yogurt dessert why not a cake? After all, orange and cake go great together.
You might think it takes a ton of ingredients to make this recipe, but it really doesn’t. It uses boxed cake mix, so you’re really just sort of doctoring up what’s already there, and the orange glaze only takes a few ingredients.
For the Cake
- Yellow cake mix
- Vegetable oil
- The juice of an orange
- Orange zest
- Vanilla extract
- Baking powder
- Vanilla pudding mix
- 2% milk
For the Glaze
- Confectioners sugar
- Orange juice
- Vanilla extract
- Cream cheese, softened
See the recipe card at the end of the post for quantities and cooking times.
Just like the ingredient list, this cake recipe is deceptively easy. The finished product only looks like it’s a ton of work. As you’ll see, it’s actually incredibly easy to make.
Step 1: Prep
Preheat the oven to 350 degrees and thoroughly coat a bundt pan with nonstick spray and flour to prevent the cake from sticking.
Step 2: Mix the Cake
Combine the cake mix, vanilla pudding powder, and baking powder in a large mixing bowl. Then, add the orange juice, eggs, vanilla extract, orange zest, and milk. Whisk until smooth.
Step 3: Bake
Bake the cake uncovered until a toothpick inserted into the center of the cake comes out clean.
Step 4: Make the Orange Glaze
While the cake is baking, whisk the confectioners sugar, orange juice, vanilla extract, and cream cheese together and set aside.
Step 5: Remove the Cake
After the cake is baked, take out the bundt pan and set it on a wire rack to cool for about 10 minutes, then carefully transfer the cake from the pan to a serving platter by placing the platter face-down on the top of the bundt pan and flipping everything over.
Step 6: Glaze the Cake
Pour the prepared orange glaze over the cake, top with orange zest, and serve.
Hint: If you tap the bundt pan gently before flipping, it can help the cake come out cleanly.
Don’t have the correct ingredients on hand? Or want to change something up? Here are some helpful tips for you to change this orange creamsicle bundt cake.
- Orange Juice – Freshly squeezed is nice, but you can always use prepared orange juice from the fridge.
- Pineapple Juice – Replace the orange juice with pineapple juice to make a pineapple cake.
- Milk – If you don’t have 2% milk on hand, you can use half and half or heavy cream, as well.
Want to personalize this orange bundt cake recipe? Here are some of my tried and true tips for changing up this recipe.
- Forego the Bundt Pan – If you don’t have a budnt pan or don’t like dealing with them, you can make this cake in loaf pans to create orange loaf cakes.
- Cupcakes – Pour this batter into muffin tins to create orange cupcakes topped with orange glaze.
If you love recipes like this, you may also enjoy this air fryer lemon raspberry bundt cake.
It doesn’t take much to make this delicious cake. In fact, you won’t even need a stand mixer. You only need a few basic things to get started.
- Bundt pan
- Mixing bowl
- Measuring cups and spoons
- Juicer (if juicing an orange)
- Nonstick spray
You can store this bundt cake in an air-tight container in the refrigerator for up to five days. For longer storage, you can freeze this cake for up to two months.
While this recipe is very straightforward, there are a few things to remember that will help you make the absolute best cake possible. These are easy tips, so give them a read.
- Thoroughly coat your bundt pan with nonstick spray and flour. If you miss any part of the pan, your cake could come apart when you take it out.
- Lightly tap the pan around the perimeter to help the cake pull away from the pan before turning it out.
- Be sure your cream cheese is thoroughly softend so you get a nice, smooth glaze.
More Orange Recipes
Do you like everything orange? Here are some recipes you may also like to try
Do you have questions about the orange bundt cake? Here are some of the most commonly asked questions about orange bundt cake.
This cake will last for up to five days in the refrigerator or about two months in the freezer.
Let the cake chill completely in the refrigerator, then wrap it tightly in cling wrap and again in foil.
Just place the cake in the refrigerator to thaw overnight.
Thoroughly coat the pan with nonstick spray and flour. Get every nook and cranny so your cake won’t stick.
Orange Bundt Cake
Ready to get cooking? Remember that you can print this recipe if you would like.
Orange Creamsicle Bundt Cake
- Bundt Cake Pan
- 1 cup confectioners sugar
- 2 tablespoon orange juice
- 1 ½ teaspoon vanilla extract
- 4 oz cream cheese softened
- Preheat the oven 350*
- Combine the yellow cake mix, vanilla pudding powder, and baking powder in a large mixing bowl. Add orange juice, eggs, 1 teaspoon vanilla extract, orange zest, and milk to the bowl and whisk until smooth.
- Thoroughly coat bundt pan with nonstick spray and flour to prevent the cake from sticking.
- Pour batter into the bundt pan. Place into the oven and bake uncovered for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
- Prepare the orange glaze. Whisk together confectioners sugar, orange juice, vanilla extract, and cream cheese. Set aside
- Remove from the oven and allow to cool for 10 minutes on a wire rack. Very carefully turn the cake out of the bundt pan and onto a serving platter. **Place the platter face down on top of the bundt pan, hold in place and flip over to remove**
- Pour orange glaze over the cake. Top with orange zest and enjoy!