Creamsicle Ice Cream Cake

In this creamsicle ice cream cake recipe, two layers of orange-flavored cake sandwich a layer of vanilla ice cream and finishes with whipped topping.

• Preparation Time: 20 mins
• Cooking Time: 25 mins
• Total Time: 45 mins
• Calories: 455 Calories

Ingredients

• 1 cup water
• 1 (12 ounce) container frozen whipped topping, thawed
• 3 large eggs
• 1 serving cooking spray
• 1 (1.5 quart) container vanilla ice cream
• 1 (18.25 ounce) package orange cake mix (such as Duncan Hines® Orange Supreme)
• 0.33333334326744 cup vegetable oil

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C). Coat a 9x13-inch baking pan with cooking spray.

Step 2

Combine cake mix, water, eggs, and oil in a large bowl; beat with an electric mixer on low speed until moistened, about 30 seconds. Increase speed to medium; beat for 2 minutes. Pour batter into prepared pan.

Step 3

Bake in the preheated oven until a toothpick inserted into center comes out clean, 24 to 29 minutes. Cool on a wire rack for 15 minutes before removing from the pan. Cool completely, about 30 minutes.

Step 4

Trim cake top with a serrated knife to create a flat surface. Slice cake in half crosswise to create two 9x6½-inch cakes.

Step 5

Line a jelly roll pan with plastic wrap. Place 1 halved cake layer on the prepared jelly roll pan. Cover with ice cream, pressing down gently as you go to create an even layer; it's okay if the edges aren't smooth or even.

Step 6

Place remaining 1 halved cake layer on top, pressing down gently with the palm of your hand. Spread whipped topping on top of cake. Freeze cake until completely frozen, 4 to 6 hours.

Step 7

Trim cake on all sides so you have smooth edges. Freeze until ready to serve.