This Orange Creamsicle Poke Cake is a fun and delicious twist on a classic summer treat. The tangy orange flavor and moist vanilla cake give this sweet dessert a refreshing summer flavor.
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Why you'll love this recipe
- This creamsicle orange poke cake will be the star of your dessert table with its beautiful colors, and sweet orange flavor this cake will be a crowd favorite.
- You only need a handful of simple ingredients, so you don't have to spend much money at the grocery store to have a delicious cake recipe.
- The tangy orange creamsicle and creamy vanilla blend to make this sweet treat the perfect dessert for summer picnics.
🧾 Ingredient List
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CAKE INGREDIENTS
- white cake mix
- large eggs
- canola oil
- water
POKE CAKE FILLING
- orange gelatin
- boiling water
- instant vanilla pudding
- whole milk
- whipped topping
- mandarin orange slices
- mint leaves
- non-stick baking spray
Equipment
- 9x13 baking dish
- Hand Mixer
- Spatula
How to make Orange Creamsicle Poke Cake
This is an overview of the recipe. The full instructions are below in the recipe card.
- Make the cake mix according to the package directions.
- Once the cake mix is mixed thoroughly, add it to your prepared baking dish. And, then bake in a 350°F preheated oven for 25-30 minutes.
- While cake cools, whisk boiling water and orange gelatin in a small mixing bowl. In a separate small mixing bowl, combine the milk and vanilla pudding. Lastly, mix the pudding and gelatin.
- Use the end of a wooden spoon or a skewer and poke holes evenly in the cake.
- Pour the orange filling over the top of the cake, and spread in an even layer.
- Top the cake with whipped topping and garnish with orange slices and mint leaves.
Make ahead, storage, and freezer tips
Storage - This cake can be stored in an airtight container in the fridge for up to 3 days. Make sure to keep it cold so that the whipped topping does not melt.
Make ahead - One great thing about this recipe is that you can make it ahead and spend less time in the kitchen on a summer day. Make this cake up to 24 hours ahead of time. Keep it covered with a lid or plastic wrap in the refrigerator.
Eileen's Tips for Success
- A wooden spoon handle works well to poke the holes in the cake.
- This summer dessert needs to be kept cold, so I recommend keeping it in the fridge until you are ready to serve it.
- Want to take this delicious dessert up a notch? Try serving it with a scoop of vanilla ice cream.
- Drain the orange slices well before adding them to the top of this cake.
Variations
Do you want to change up this recipe? Here are some ways to change the flavor of this dish
- Toppings: Use a buttercream or cream cheese frosting on this delectable orange creamsicle cake recipe.
- Cake Mix: A box of white cake mix will give you the best color for this sweet dessert, but you can also use a yellow cake mix if needed.
- Garnish: Top the cake with a sprinkling of orange zest or orange sprinkles.
Frequently Asked Questions
Poke cakes get their names from the holes poked into the cake to allow the filling to seep into the cake.
If the poke cake is soggy, the holes are too close together. Be sure to space out the holes.
Serving Suggestions
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Eileen xo
If you click on the number of servings in the recipe card you can adjust the measurements up or down for the exact number of servings you need.
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Orange Creamsicle Poke Cake
As an Amazon Associate, I earn from qualifying purchases
Equipment Needed:
Ingredients
CAKE INGREDIENTS
- 1 (15.25) ounce box, white cake mix Note 1
- 3 large eggs
- ⅓ cup canola oil
- 1 cup water
Poke Cake Filling
- 2(3) ounce boxes, orange gelatin
- ⅓ cup boiling water
- 2 (3.4) ounce box, instant vanilla pudding
- 2 ½ cups cold whole milk
- 8 ounce container whipped topping
- mandarin orange slices optional garnish
- mint leaves optional garnish
- non-stick baking spray
Instructions
How to make the cake
- Preheat your oven to 350°F/177°C. Grease a 9 x 13-inch baking dish or spray with non-stick baking spray.
- Follow the instructions on the cake mix using the 3 large eggs, ⅓ cup canola oil , and 1 cup water to make the batter for the white cake.
- Pour the batter into the prepared pan.
- Bake in the preheated oven for 25-30 minutes or until toothpick inserted in center comes out clean.
- Slightly cool the cake and keep it in the baking pan. Set aside while making creamsicle topping.
- In a small mixing bowl, whisk 2(3) ounce boxes, orange gelatin and ⅓ cup boiling water until dissolved. Set aside.
- In a large measuring cup or large mixing bowl, whisk together 2 (3.4) ounce box, instant vanilla pudding and 2 ½ cups cold whole milk until blended.
- Whisk the orange gelatin mixture into the pudding mixture until combined.
- Use a large straw or end of a wooden spoon to poke holes all over the cake.
- Pour the pudding filling over the baked and cooled cake. Use a spoon to get the filling into all the holes.
- Then gently spread the thawed 8 ounce container whipped topping over the top of the cake. Be careful not to smear the pudding layer.
- Garnish the cake with mandarin orange slices and mint leaves as an optional garnish.
- Refrigerate the cake for at least 1 hour up to overnight.
- Slice and serve the cake.
NOTES
Note 1: Yellow cake mix can be used.
