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Orange Creamsicle Bundt Cake

Developed by Jack Achenbach, RDN, LD

One of my all time favorite cakes is, as I'm sure you can guess, an orange creamsicle. But wait, there's more! Using orange jell-O- mix, this cake is potent with orange flavor without throwing off the vital liquid to dry ratio. But it doesn't stop there. By reducing cream soda into a syrup I was able to infuse the icing allowing for a tasty frosting before finishing it off with a homemade orange marmalade. 

Servings: 24

Level: Intermittent 

Prep Time: 1 hour 30 minutes



Unsalted button

Granulated sugar


Vanilla extract

Fresh orange juice 

Orange zest or 1 packet of orange Jell-O-

AP Flour

Baking powder


2% milk

Cream soda 

Powdered sugar

Cream cheese

Orange marmalade


1 c.

1.5 c.

3 E.

2 t.

1/3 c.

2 T.

2.5 c.

1 t.

1/2 t.

1.3 c.


8 oz.

1 c.

4 oz.


8 oz.


Cake: Cream butter and sugar. Add the eggs one at a time. Mix in wet ingredients. Add dry ingredients and mix until just combine.

Transfer to a greased bundt pan. Tap the pan to remove air bubbles. Bake at 350F for 20-25 minutes. Cool completely, then remove.

Icing: Over medium heat, reduce the soda down to 1/4 cup. Whip together cream cheese, powdered sugar, and soda reduction.


To Serve:

Warm the icing in the microwave until it drizzles off a spoon. Evenly poor over the cake and top with marmalade.


Cooking note:

Don't over mix the batter. Over mixing causes a dense cake!


Storage Instructions:

Wrap in plastic and refrigerate.

Registered Dietitian

Personal Chef

Food Photographer

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© 2023 by Jack Achenbach


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