Orange Creamsicle Cake/Balls

Mm Barton


Up against a deadline and after throwing away the first attempt with a published recipe, I quickly altered a vanilla cupcake online to come up with this. Everyone who's tasted it seems to really like it!

★★★★★ 1 vote
2 Hr 15 Min
30 Min


1 stick
unsalted butter at room temperature
1 c
1 1/2 c
cake flour
1/4 tsp
1 1/2 tsp
baking powder
1/2 tsp
vanilla extract
1/2 tsp
orange extract
1/4 c
satsuma or orange juice
1/4 c
1/4 tsp
wilton lemon yellow icing coloring
1/4 tsp
wilton no-taste red icing coloring


1 box
instant vanilla pudding mix
1 c
heavy cream
1 tsp
vanilla extract
1 tsp
orange extract
1 Tbsp
grated orange zest


1Cream butter and sugar well, about 5 minutes. Add eggs, continue beating.
2Mix dry ingredients in another bowl and add to wet.
Blend in flavorings, colors (*If desired), and liquids. Beat at high speed 2 minutes until fluffy and light.
3Pour into greased 7” x 11” pan and bake at 350 for 30 minutes or until a toothpick tests clean. Cool completely.
4For cake balls, crumble cake and mix with 1/2 c Orange DreamPudding to bind.
5To make pudding, blend all ingredients together in mixer bowl. Refrigerate until ready to use.
6To make the centers, scoop several scant 1/4 teaspoon portions into a shallow bowl spread with 1/4 c powdered sugar. Gently and quickly roll each little pudding ball in the sugar and put on a plate. Work quickly so the heat of your hands doesn’t melt the pudding. Freeze until time to insert into cake balls.
7Stuff by first rolling cake ball. Use your little finger to push an indentation almost all the way through the center of the ball. Add the “pudding bon bon.” Pinch to close and reroll. Refrigerate 15 minutes before dipping in chocolate or white chocolate.
8As an alternative to dipping in candy melts, mix 3/4 cup powdered sugar with one pack of orange-flavored unsweetened soft-drink mix (kool-aid). Spread in shallow bowl and roll cake balls.

About this Recipe

Course/Dish: Cakes, Other Desserts
Other Tag: For Kids