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Orange Creamsicle Poke Cake
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A refreshing citrus dessert, this orange creamsicle poke cake has all the flavors of your favorite childhood frozen dessert, but in the form of a cake! Super easy to make, you will love this fluffy cake infused with delicious orange jello and creamy pudding.
MORE RECIPES:
Boston Cream Poke Cake | Orange Creamsicle Cupcakes | No-Bake Orange Creamsicle Cheesecake
The sweet and tangy flavors of this orange and cream poke cake recipe will have you dreaming of lazy summer days. This easy-to-make dessert is a crowd-pleaser and perfect for any potluck or summer get-together.
Enjoy a slice of this creamy dessert with a scoop of vanilla ice cream on the side to make it even more irresistible. You could even pair it with a boozy creamsicle float for an even more nostalgic flavor.
If you love that classic creamsicle flavor, you’ll love this cake! Loaded with delicious orange jello and creamy pudding, this orange cream poke cake is sure to please your taste buds.
Orange Creamsicle Poke Cake Ingredients
- Cake mix - white cake mix
- Gelatin - orange gelatin mix
- Water
- Vanilla pudding - instant vanilla pudding mix
- Milk - whole milk
- Whipped topping
- Oranges - mandarin oranges
Want more orange flavor? You can add 1 tablespoon of fresh orange zest to the cake batter and also to the pudding topping for even more of an orange flavor kick. You can also add 1 teaspoon of orange flavoring to the cake batter.
You can substitute either French vanilla cake mix, funfetti cake mix, or even yellow cake mix for the plain white boxed cake mix. If you would rather make your own whipped cream, you are more than welcome to.
When pouring the jello into the holes of the cake, tap the pan on the counter a few times to get rid of any air bubbles, and make sure the jello fills the holes completely. Make sure you don’t skip the chilling step. It’s important to give the jello and pudding time to set and soak into the cake before serving it.
How to Make Orange Creamsicle Poke Cake
FIRST STEP: Prepare the white cake according to the box directions. Allow the cake to cool completely.
SECOND STEP: Using a bamboo skewer, poke holes in the cake with about 1 inch between holes.
THIRD STEP: Add the orange gelatin mix into a small mixing bowl or a 2-cup measuring cup.
FOURTH STEP: Stir in the boiling water. Continue stirring until the gelatin is completely dissolved.
FIFTH STEP: Stir in the cold water. Continue stirring for 30 seconds to 1 minute.
SIXTH STEP: Spoon, or pour, the gelatin into the holes in the cake.
SEVENTH STEP: Cover and chill in the refrigerator for 2 hours.
EIGHTH STEP: After the cake has chilled, add the instant vanilla pudding mix to a medium-sized mixing bowl.
NINTH STEP: Whisk in the milk. Continue whisking for about 1 minute until the pudding begins to thicken.
TENTH STEP: Fold in the whipped topping.
ELEVENTH STEP: Evenly sprinkle the chopped mandarin oranges over the top of the cake.
TWELFTH STEP: Using a silicone spatula or an offset spatula, evenly spread the pudding mixture over the chopped mandarin oranges. Cover and chill in the refrigerator for 2 more hours.
THIRTEENTH STEP: Just before serving, add the 1½ cups of whipped topping to a disposable piping bag or a quart-size Ziploc with a corner snipped off.
FOURTEENTH STEP: Slice the 15 slices measuring 2½ inches by 3 inches each.
FIFTEENTH STEP: Gently squeeze out 15 silver dollar-sized dollops (about 1½ tablespoons each). Place 1 of the mandarin orange sections on each of the whipped topping dollops. Keep the cake refrigerated until ready to serve.
What is a poke cake?
Poke cake recipes create an easy cake that you poke small holes into. The holes are then filled with a liquid or filling — like condensed milk, pureed fruit, chocolate cream, jello, or pudding. It makes a moist and delicious cake.
What do you use to poke holes in poke cake?
The end of a wooden spoon or a wooden skewer is the best size to poke holes in the cake.
Can I make this easy dessert ahead of time?
You can make this easy orange creamsicle poke cake a day or two in advance. Since the cake should chill for a few hours to give it time for all the liquids to soak in, it is best to make it the day before.
How to Store Orange Creamsicle Poke Cake
IN THE FRIDGE: Store any leftovers of this orange creamsicle poke cake covered in the refrigerator for up to 3 days.
IN THE FREEZER: You can freeze the creamsicle poke cake for up to 1 month. Allow the cake to thaw overnight in the refrigerator before serving.
Orange Creamsicle Poke Cake
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Ingredients
- 15.25 ounces white cake mix (prepare as directed on the box)
- 3 ounces orange gelatin mix
- ⅔ cup boiling water
- ⅔ cup cold water
- 3.4 ounces instant vanilla pudding mix
- 1¼ cups whole milk
- 8 ounces whipped topping (thawed)
- 1½ cups whipped topping (optional garnish)
- 15 ounces mandarin oranges (drained and roughly chopped)
- 11 ounces mandarin oranges (drained (optional garnish))
DIRECTIONS
- Prepare the white cake according to the box directions. Allow the cake to cool completely.
- Using a bamboo skewer, poke holes in the cake with about 1 inch between holes.
- Add the orange gelatin mix into a small mixing bowl or a 2-cup measuring cup.
- Stir in the boiling water. Continue stirring until the gelatin is completely dissolved.
- Stir in the cold water. Continue stirring for 30 seconds to 1 minute.
- Spoon, or pour, the gelatin into the holes in the cake.
- Cover and chill in the refrigerator for 2 hours.
- After the cake has chilled, add the instant vanilla pudding mix to a medium-sized mixing bowl.
- Whisk in the milk. Continue whisking for about 1 minute until the pudding begins to thicken.
- Fold in the whipped topping.
- Evenly sprinkle the chopped mandarin oranges over the top of the cake.
- Using a silicone spatula or an offset spatula, evenly spread the pudding mixture over the chopped mandarin oranges. Cover and chill in the refrigerator for 2 more hours.
- Just before serving, add the 1½ cups of whipped topping to a disposable piping bag or a quart-size Ziploc with a corner snipped off.
- Slice the 15 slices measuring 2½ inches by 3 inches each.
- Gently squeeze out 15 silver dollar-sized dollops (about 1½ tablespoons each). Place 1 of the mandarin orange sections on each of the whipped topping dollops. Keep the cake refrigerated until ready to serve.
Comments
Joan Cunningham says
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