The burst of citrus in this incredible Orange Creamsicle Gooey Butter Cake is perfectly complemented by a dusting of powdered sugar and a dollop of whipped cream. The flavor combination of vanilla and orange is a childhood favorite of mine and it’s difficult to trump the ease of this cake that starts with a simple cake mix. Bakers of any skill level can become the dessert hero when serving this ooey gooey citrus delight.
Easy Orange Creamsicle Gooey Butter Cake Recipe
Origin of Gooey Butter Cakes: The original gooey butter cake originated in St Louis Missouri in the 1930’s. The legend surrounding its inception tells the story of a German baker who added the wrong amount of ingredients to his cake recipe and it became an ooey gooey mess. The rest is history. If true, thank goodness for that sweet mistake.You can see the Original Gooey Butter Cake recipe via Tastes Better From Scratch.
How to Make the Best Orange Creamsicle Gooey Butter Cake Recipe
This cake mix version of the original gooey butter cake has been circulating through Southern kitchens for decades. I know, many people think a famous cooking personality created gooey butter cake, but truth is they didn’t. The basic gooey butter cake technique and ingredient combo can be tweaked and turned into most any flavor you like. So for me, this creamsicle gooey butter cake was a must-make recipe to develop for summer and, it’s a real winner.
- Ingredients you’ll need to make homemade Orange Creamsicle Gooey Butter Cake: One box orange flavored cake mix, plain cream cheese, large eggs, powdered sugar, orange juice, orange zest and vanilla extract.
- Kitchen tools you’ll need: A hand mixer or a stand mixer, large bowl, measuring cups and spoons, a rubber spatula and a 13 x 9 inch baking pan.
- When preparing the layers for gooey butter cake, there’s no need to begin each step with a clean bowl. Simply add the ingredients and whip each layer in the same bowl.
- My personal preference for this creamsicle flavor is, to make it in advance and serve it chilled dusted with powdered sugar and a dollop of Cool Whip or fresh whipped cream.
- To make your own whipped cream: Place a large bowl and beaters into the freezer for 15 minutes. After chilling, to the bowl add 1 pint (2 cups) of heavy cream and 1 teaspoon of vanilla extract. Whip with an electric mixer on medium high speed while gradually adding 1/4-1/3 cup of granulated sugar. Whip until stiff peaks form, then place into an airtight container and chill until serving. Homemade sweetened whipped cream isn’t as stable as a store bought whipped topping so it’s best made and eaten the same day.
- Store Orange Creamsicle Gooey Butter Cake chilled in the refrigerator for up to 5 days.
More Easy Sheet Cake Recipes to Make
- Texas Sheet Cake is a dessert that everyone will love.
- Double Fudge Mississippi Mud Cake is topped with a warm chocolate frosting and mini marshmallows.
- Carrot Cake Poke Cake begins with a cake mix and no one will ever know.
- This Oatmeal Cake is topped with a broiled coconut frosting that’s to die for!
- Tres Leches Cake is a sponge cake that’s doused with three different kinds of milk. It’s luscious.
- Honey Bun Cake can be served for breakfast, brunch or dessert.
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Helpful Kitchen Items:
Orange Creamsicle Gooey Butter Cake
- 1 box orange supreme cake mix
- 4 large eggs
- 1 cup salted or unsalted butter (2 sticks, melted separately)
- 1 8 oz cream cheese, softened
- 1/4 cup fresh orange juice
- 1 tsp pure vanilla extract
- 1 16 oz powdered sugar
- 1 Tbsp orange zest
- Preheat the oven to 350°F. Spray a 13 x 9-inch baking dish with cooking spray. Set aside.
- Using an electric mixer, beat together the cake mix, 1 large egg and 1 stick melted butter. Mix until fully moistened then press evenly into the bottom of the baking dish.
- In the same mixing bowl cream together the cream cheese, orange juice and vanilla.
- Add 3 eggs one at a time beating well after each addition. Whip in the remaining melted butter.
- Lower the speed of the mixer and gradually add the powdered sugar. After all has been added, increase to medium-high beating for 1 minute or until completely smooth. Mix the zest in by hand..
- Pour the filling over the crust. Bounce the pan on the counter to remove air bubbles.
- Bake for 40 minutes or until puffed and the center still moves when gently shaken. Do not over bake.
- Cool completely and chill. Serve dusted with powdered sugar and a dollop of whipped cream.
- Store leftovers chilled.