Creamsicle Upside-down Cake 🍊
This Creamsicle Orange Upside-Down Bundt Cake is straight-up dreamy. It’s got caramelized orange slices on the bottom (which turns into the top!) and a super soft, orange-zesty cake with a surprise swirl of gooey marshmallow fluff baked right in. Total creamsicle vibes.
I used a mix of oranges for color and threw in a few maraschino cherries just for fun — it looks so pretty when you flip it. It starts with a cake mix, but orange juice and zest give it that homemade taste. Drizzle with a little orange glaze and boom, it’s ready to impress.
Perfect for brunch, birthdays, or whenever you want something sweet and sunny. Definitely serve it with whipped cream or a scoop of vanilla ice cream. If you’re interested in more cake recipes then click here!
👝 How to Store Leftovers
Store in an airtight refrigerator for up to 1-2 weeks.
🎥 Items Featured in the Video
🗒 More Delicious Cake Recipes
🤔 Common Questions
Fresh oranges work best for that caramelized look and flavor, but you can use drained canned oranges in a pinch — just know they’re softer and might not hold their shape as well.
Nope! You can skip it if you want, but it adds that creamy, nostalgic creamsicle twist. Totally worth it.
Creamsicle Upside-Down Cake
Ingredients
For the Pan & Fruit
- ½ cup 1 stick unsalted butter
- 1/2 cup packed light brown sugar
- 2 medium oranges navel, Cara Cara, or blood orange
- Optional: maraschino cherries for color pops
For The Cake
- 1 box yellow cake mix or white/vanilla
- 1 cup orange juice replace the water in box directions with OJ
- ½ cup vegetable oil per box directions
- 3 large eggs per box directions
- 1 tablespoon orange zest about 1 large orange
- ½ cup marshmallow fluff
- 1 tablespoon water
Instructions
Prep the Pan & Fruit
- Use real butter to grease your bundt pan really well, getting into all the crevices and up the middle tube.
- In a small saucepan or microwave, melt the ½ cup butter. Stir in brown sugar until smooth.
- Pour this evenly into the bottom of your bundt pan.
Prepare the Oranges
- Slice the ends off your oranges, then cut into rounds (peel ON) — not too thin, not too thick, but lean a little thicker to make cutting easier.
- Use a sharp knife to carefully trim off the peel & pith by cutting in diagonal strokes around each slice.
- Arrange 6-7 slices in overlapping rings over the brown sugar mixture.
- Tuck in a maraschino cherry here and there if you like.
Make the Cake Batter
- In a large bowl, combine cake mix, 1 cup orange juice, ½ cup oil, 3 eggs, and orange zest.
- Beat on low for 30 sec, then on medium for 2 min until smooth.
Make The Marshmallow Swirl
- In a small microwave-safe bowl, stir together ½ cup marshmallow fluff + 1 tbsp water.
- Microwave in 7-second intervals, stirring each time, until fully melted & smooth.
Assemble the Cake
- Pour cake batter over the orange slices & brown sugar mixture in the bundt pan.
- Give it a gentle shake to help it settle.
- Then pour the melted marshmallow mixture over the top.
- Let it sit for 5 min so it starts to sink in.
- Use a butter knife to fold it in gently, making big swirls.
Bake
- Bake at 350°F for 40-45 min, until a toothpick inserted comes out clean.
Cool & Invert
- Let the cake cool in the pan for 10 min. Run a butter knife carefully around the edges & middle tube.
- Place a plate or cake stand on top and flip carefully.
- Lift off the pan slowly. If any oranges stick, just peel them off & patch them back on.
For The Glaze (optional) or Dust with Powdered Sugar
- Whisk ½ cup powdered sugar with 1-2 tbsp orange juice until smooth. Drizzle over cooled cake for extra shine
Nutrition
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Orange cake is so delicious and easy to put together
❤️ thank you
Can’t wait to try this 😀 😋 cake!!!!