Go Back
–+ servings

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!
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Dessert
Cuisine American
Servings 8 people
Calories 423 kcal

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

Calories: 423kcalCarbohydrates: 64gProtein: 5gFat: 17gSaturated Fat: 4gPolyunsaturated Fat: 8gMonounsaturated Fat: 4gTrans Fat: 0.2gCholesterol: 61mgSodium: 494mgPotassium: 125mgFiber: 1gSugar: 36gVitamin A: 163IUVitamin C: 19mgCalcium: 151mgIron: 2mg
Keyword 5 ingredient, cake, creamsicle cake
Tried this recipe?Let us know how it was!