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Orange Creamsicle Bundt Cake for #BundtaMonth June

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orange Creamsicle Bundt Cake

SWIRLS! That is the theme for #BundtaMonth in June. What a fun idea to kick off the summer months of picnics, potlucks and barbeques where taking a Bundt cake is always a crowd-pleaser. My thoughts of summer swirls took me to a childhood favorite frozen treat– the orange creamsicle.  I used this orange cardamom cake from Cooking Light as my starting point for orange flavor. To get the orange color I had in mind I knew it might not be possible with simple ingredients like orange zest and orange juice…so I added a packet of orange jello to the mix. Yes, I know, jello isn’t my first go-to ingredient in baking but in this case it was a must. The cake’s color made an impact and the creamy swirl of cream cheese filling completed the flavor profile I had in mind.

Now for the swirl…did it work? Well, let’s cut into the cake and see together:

The swirl is there but not quite as “swirly” as I would have liked. I was hoping for a more evenly distributed swirl but it came out top heavy (bottom heavy actually since the Bundt bakes upside-down) but the idea was still a success and worthy of a repeat later this summer. An easy orange juice and confectioners’ sugar icing finished off the Bundt. Want a bite?

Yield: 16 slices

Orange Creamsicle Bundt Cake

Orange Creamsicle Bundt Cake
Remember that summer treat you used to buy from the ice cream man? The creamsicle? Well here it is in Bundt cake form!
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes

Ingredients

Cake:

  • Cooking spray and 1 TB flour to prepare the pan
  • 3 cups all-purpose flour
  • 1 1/4 cups sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3 oranges, zested then juiced (about 3/4 -1 cup fresh juice)
  • 1 packet of Orange flavored Jell-o Gelatin (3 oz)
  • 1 teaspoon vanilla extract
  • 2/3 cup canola oil
  • 3 large eggs

Swirl:

  • 8 ounces cream cheese, room temperature
  • 2 Tablespoons butter, room temperature
  • 2 Tablespoons flour
  • 1 egg
  • 1 teaspoon vanilla

Glaze:

  • 2 Tablespoons orange juice
  • 2 Tablespoons milk
  • 2 cups confectioners' sugar

Instructions

  1. Preheat oven to 350 F
  2. Prepare the Bundt pan: spray with cooking spray then coat with 1 TB flour.
  3. Combine the dry ingredients: flour, sugar, baking powder, salt and jell-o in a large bowl. Whisk together to combine. Separately mix the wet ingredients of orange juice, zest, canola oil, vanilla and eggs.
  4. Mix the dry ingredients with the wet using an electric mixer until the ingredients are well mixed. Set aside and make the cream cheese swirl next.
  5. Swirl: Combine all of the ingredients for the Swirl, beating with a mixer until smooth.
  6. Pour half of the cake batter into the prepared Bundt pan. I found it easier to put the Swirl into a zip-loc bag, then cut a small edge of the bag and squeeze the mixture on to the orange cake batter. Alternatively you could spoon the swirl on to the batter. Finish with the remaining orange cake batter. Use a knife to pass through the layers in a zig-zag motion to make your swirl pattern.
  7. Bake at 350 degrees for one hour. I like to let the Bundt cool completely in the pan before turning it out.
  8. Let cool completely before adding the glaze.

Nutrition Information:

Yield:

16

Serving Size:

1 slice
Amount Per Serving:Calories: 393 Total Fat: 17g Saturated Fat: 5g Trans Fat: 0g Unsaturated Fat: 11g Cholesterol: 65mg Sodium: 210mg Carbohydrates: 55g Fiber: 1g Sugar: 34g Protein: 6g
This data is provided by Nutritionix and is an estimate only.
© Holly Baker
Cuisine: American / Category: Cakes
Take the flavors of a favorite summer dessert-- orange creamsicle-- and turn it into this Bundt Cake. #abakershouse #bundt #cakerecipe #orange #creamcheese #glaze

The glaze: whisk the ingredients for the glaze until smooth. Pour the glaze over the cake.

Reader Interactions

Comments

    • Just noticed your facebook post– Happy Anniversary to you! Hope there is cake involved to celebrate! What a fun month of baking, the Bundts look great! I’ve joined your #RFR5K group and will be exercising so I can continue to eat Bundts and more each month. : )

    • Hi Karen, yes, this color cake was a fun surprise when I cut into it. I wasn’t sure how effective the Jell-O would be and it worked out well. I can’t imagine the sugar and calories in this one…so I choose to ignore those details and eat it anyway!

  5. Sooo beautiful, Holly. Your orange creamsicle cake photo looks like it’s camera ready for a cooking magazine. With the orange zest, I bet, it gives it just that extra bit of zingy taste, too =)

    Reply

    • Thanks so much! The orange flavor was a bit more subtle than I expected after using orange juice, zest and jell-o gelatin but it was there nonetheless and worked well with the cream cheese swirl. Looking forward to enjoying the group’s Bundts this month!

  6. Oh, I love this cake! what a great idea to use jello gelatin?!!! and I’m also definitely going to check out the orange cardamom cake from Cooking Light . . uh, yummmm!!! Your bundt looks beautiful! happy friday!

    Reply

    • Me too! I can’t believe I haven’t introduced my youngest to creamsicles yet. he loved this cake and I think it would be fun to share my favorite summer treat with him. next time the ice cream truck comes around we’ll have to run outside for sure!

  9. I would never have thought to use Jello. What a great way to add flavor along with the color! Your creamsicle cake is beautiful, as is that lovely cake stand.

    Reply

    • Thanks, Stacy, the cake stand is from Home Goods. I like the option of changing the ribbon color and it is nice just white as well. They had other sizes at the store too. Might have to treat myself to another one.

  10. I’ve never eaten a creamsicle… I’ve heard of fudgesicles (did I spell that right?) but we have neither in Australia! This cake looks gorgeous though. I love the contrast between the creamy ribbon and the moist orange cake 🙂 Hm, you’ve made me want to eat a creamsicle. And this cake. I’ll be making it soon (though I don’t own a bundt tin, so do you think it’d work in a normal round 20cm cake tin?) x

    Reply

    • Oh gosh I didn’t think of explaining a creamsicle– sorry about that! It is a frozen popsicle that combines the flavors of orange and vanilla, sometimes in a swirl and other times the vanilla is on the inside and the orange sherbet-like flavor is on the outside. It’s a great summer treat that i associate with the ice cream man at the beach but we can buy it in stores too.
      I think it is worth trying this in a round cake tin, just don’t over-fill it with the batter as a Bundt pan contains a lot of batter so this recipe might be too much for a 20 cm cake tin.

  11. Hi Holly didnt realise there is such a fabulous group for bundts, I would love to join in! I am drooling over your swirly creation and now gonna pop on to see what others have created! Such fun!

    Reply

    • It’s a great group of bakers and always fun to have someone join us! Lora and Anuradha lead this group. If you drop either of them a note (their bundts are shared above) I am sure they can add you to the group’s facebook page.

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