Orange Creamsicle Poke Cake bakes white cake mix with orange juice that’s then soaked in Orange Jell-O and finished with a creamy topping! Takes only 30 minutes to prepare!
If you’ve ever had a Creamsicle, then you can imagine just how dreamy and delicious this Orange Creamsicle Poke Cake is! The mouthwatering combination of sweet orange flavor mixed with vanilla makes for a chilled treat that’s hard to beat.
This quick and tasty dessert makes for an easy picnic cake or a great go-to to bring to backyard BBQs and potlucks!
Easy And Delicious Orange Creamsicle Poke Cake
Taste: This poke cake holds all the same flavor of a delicious creamsicle just in cake form! You’ll still enjoy the sweet taste of vanilla and orange that combines in this poke cake from ingredients such as vanilla pudding mix, orange juice, vanilla extract, and orange Jell-O.
Texture: Poke cakes are known for being moist, tender desserts from soaking in their filling, and you can expect the same in this recipe! The whipped topping frosting then brings a creamy, dreamy finish to this creamsicle dessert!
Ingredients For Orange Creamsicle Poke Cake
- White Cake Mix
- Orange Juice
- Box Of Orange Jell-O
- Boiling Water
- Cold Water
- Instant Vanilla Pudding
- Whole Milk
- Vanilla Extract
- Whipped Topping
- Candied Orange Slices
The simple, mostly store-bought ingredients in this Orange Creamsicle Poke Cake Recipe make for an easy-to-make dessert! When it comes to the white cake mix, any brand of cake will work.
The same goes for the box of orange Jell-O and instant vanilla pudding. You just want to make sure the Jell-O mix is 3oz, and the pudding mix is 3.4 oz to keep the balance of this recipe.
As for the milk that’s used in the cake topping, I’d suggest using whole milk for a bit creamier and thicker finish. However, feel free to use your milk of choice if you prefer!
How Do I Create An Intense Orange Flavor In This Poke Cake?
I find that this poke cake already has a delicious amount of orange flavor to bring the creamsicle flavor to your taste buds. However, if you really want a more intense orange flavor, you can add orange zest to the cake and frosting or just add orange Jell-O mix to the whipped topping frosting.
Orange Creamsicle Poke Step-By-Step Instructions
Step 1: Combine the white cake mix with the eggs and oil that’s recommended on the cake box. Use 1 cup of orange juice in place of the water called for.
Step 2: Pour the cake batter into a baking pan that’s been greased with non-stick cooking spray. Bake the cake for the time that’s recommended on the cake box or until the top springs back when it’s touched.
Step 3: Cool the cake on a wire rack for at least ten minutes. Afterward, use the rounded end of a wooden spoon to poke holes all over the cake that are about one inch apart.
Step 4: Whisk orange Jell-O into boiling water and then stir in the cold water.
Step 5: Pour the Jell-O mixture over the cake and allow it to fill the poked holes. Then place the poke cake in the fridge for at least 2 hours.
Step 6: Once the cake has chilled, it’s time to make the topping! To do this, beat the vanilla pudding, milk, orange juice, and vanilla together and then fold in the whipped topping. Spread the completed topping over the cake and then return it to the fridge until you’re ready to serve.
Serving Orange Creamsicle Poke Cake
This poke cake is a chilled treat. Therefore, serve it fresh out of the fridge!
For the best taste and texture, serve the cake once it’s had a chance to chill in the fridge after it’s been finished with the whipped topping. This allows for a moister dessert while giving the flavors more time to meld together.
Storage Instructions For Orange Creamsicle Poke Cake
To store, tightly wrap the dish with plastic wrap or tin foil. If you have just a few servings left, you can also transfer the slices into a smaller airtight container to save fridge space.
Then store the leftovers in the refrigerator to enjoy for up to 5 days.
Freeze To Enjoy Later!
This Orange Poke Cake can be made ahead and frozen to enjoy later for a quick, easy dessert! Once the poke cake with Jell-O filled holes has chilled, prepare it for the freezer.
To freeze, skip making and spreading the topping and instead tightly wrap the baking dish, plastic wrap, and then tin foil. Then place it in the freezer to enjoy within one month.
When you’re ready to serve the poke cake, pull it out of the freezer to allow it to thaw. Then make the whipped topping mixture and spread it over the cake.
Serve and enjoy!
Substitutions And Variations For Orange Poke Cake
- Orange Juice – Orange soda can be used in place of orange juice. And if you’re in a pinch, you can even make do with water. The cake will still turn out delicious!
- Whipped Topping – Whipped cream can be used instead of a whipped topping such as cool whip. However, just keep in mind that whipped cream just won’t last quite as long though it will still taste wonderful!
- Stronger Orange Flavor – For a more intense orange-flavored creamsicle poke cake, you can add orange Jell-O to the whipped topping frosting. Another option would be to add orange zest to both the cake and the frosting.
- Lighter Option – If you’d like a bit lighter option for this poke cake, you can use light Jell-O mix and light pudding mix.
- Garnishes – Finish this dessert off with other tasty garnishes such as mandarin oranges or thin fresh orange slices!
Orange Creamsicle Poke Cake FAQS
A poke cake is also known as a poke-and-pour cake. This dessert gets its name because holes are poked into a baked cake to create wells which fillings are poured into to create a moist, flavor-filled dessert.
Fillings oftentimes include Jell-O, sweetened condensed milk, pudding, and even chocolate fudge. It can basically be anything sweet that’s either creamy or has a syrup-like consistency.
The best way to poke holes in a poke cake is to use the round handle of a wooden spoon. Thick wooden skewers or chopsticks also work well.
Yes, in fact, I find poke cakes taste even better when they’re made ahead of time! Therefore, I find it best to make poke cakes one day ahead of time.
Poke the holes all the way down to the bottom of the cake until the handle hits the bottom of the baking dish. Just be sure to spread the holes at least one inch apart so that the cake doesn’t fall apart when serving.
Yes, this poke does need to be refrigerated since the filling is Jell-O, and the topping is made with whipped topping.
Orange Creamsicle Poke Cake
- 9×13-inch baking pan
- Non-stick baking spray
- Measuring Cups
- Measuring spoons
- Wire rack
- 1 (15-16 oz.) box white cake mix
- eggs or egg whites amount called for on box
- vegetable or canola oil amount called for on box
- 1 cup orange juice in place of the water called for on the box
- 1 (3oz.) box orange jello mix unprepared
- 1 cup boiling water
- ¼ cup cold water
- ½ (3.4oz.) box instant vanilla pudding mix unprepared
- ¾ cup whole milk
- ¼ cup orange juice
- 1 teaspoon vanilla extract
- 8 ounces whipped topping thawed
- candied orange slices for topping
- fresh mint leaves for topping
- Preheat the oven to 350°F. Grease a 9×13-inch baking pan with non-stick spray.
- Beat together 1 (15-16 oz.) box white cake mix eggs or egg whites, and vegetable or canola oil recommended on the back of the box. Use 1 cup orange juice in place of the water called for.
- Pour the cake batter into the pan and bake it for the time recommended on the box or until the top springs back when touched.
- Allow the cake to cool on a wire rack for at least 10 minutes. Use the rounded end of a wooden spoon to poke holes all over the cake, about an inch apart.
- Dissolve 1 (3oz.) box orange jello mix completely in the 1 cup boiling water. Whisk it to be sure, then whisk in ¼ cup cold water.
- Pour this jello mixture over the cake, allowing it to fill the holes. Place the cake in the fridge for at least 2 hours.
- When the cake is completely chilled, make the topping. Use a hand mixer to beat together the ½ (3.4oz.) box instant vanilla pudding mix, ¾ cup whole milk, reserved ¼ cup orange juice, and 1 teaspoon vanilla extract. Then fold in the 8 ounces whipped topping.
- Spread this mixture all over the cake and return to the fridge until ready to serve.
- Top with candied orange slices and fresh mint leaves right before serving if desired for presentation.
- The white cake mix you use might call for egg whites only and/or 1¼ cup of water (that you will substitute for orange juice) instead of 1 cup. Each box is different so go with the amounts listed on the box for the best results.
- Storage Instructions: Keep the poke cake refrigerated for up to 5 days.