Creamsicle Orange Poke Cake is an orange jello-infused fluffy white cake with a whipped orange topping. This poke cake recipe is the perfect dessert for summer picnics and a crowd favorite.
Orange Creamsicle Cake
If you are a fan of the childhood classic creamsicle, you are going to love this cake! This sweet and citrusy cake is so good and super easy to make. This summer dessert is so refreshing and makes a great treat for a hot summer day. We love making poke cake recipes and this is one of our favorites.
Key Ingredients You’ll Need
Cake Mix: You can use a box of white cake mix for this recipe or use a homemade recipe.
Orange: You will need orange juice for the cake batter as well as the frosting. Then, you will need a package of orange jello to infuse into the baked cake.
Instant Vanilla Pudding: You will need this to make the consistency of the whipped topping thick and creamy.
Whipped Topping: You will add this into the frosting to make it more light and spreadable.
How To Make Orange Poke Cake
Step 1. Set the oven to 350 degrees and use non-stick baking spray to grease a 9 x 13-inch baking pan. In a mixing bowl, combine the white cake mix, eggs, and oil according to the instructions on the box. In place of the water on the box, use 1 cup of orange juice. Add the batter into the prepared pan and bake according to the directions on the box or until the top of the cake bounces and bake when touched. Place the baked cake onto a cooling rack for 10 minutes before using a wooden spoon to poke holes into the cake about 1-inch apart from each other.
Step 2. Prepare the orange jello by dissolving it in Hot water and whisking to combine. Pour in the cold water and whisk again. Add the jello mixture on top of the cake and into the holes you have poked. Set in the fridge for 2 hours to chill.
Step 3. Prepare the topping while the cake is chilling. Add the vanilla pudding, milk, 1/4 cup of reserved orange juice, and vanilla into a mixing bowl and combine using a hand mixer. Put in the whipped topping and use a spatula to fold to combine. Evenly spread the topping onto the cake and place it back into the fridge until you are ready to eat. Enjoy!
- Flavor Boost: I’ve got that trick for you if you want a more robust orange flavor in this recipe! You can add additional orange jello to the whipped frosting or you can use orange zest to add to the cake batter or frosting. If you don’t have any orange juice on hand, you can replace this ingredient with orange soda such as Fanta. If you don’t have that either, water can work as well.
- Lighten it up: There are a ton of sugar free cake mixes to choose from that will cut down on calories.
- Poking: Do not over poke the creamsicle cake with your spoon. If you have too many holes, you will not see the pretty orange strips.
More Poke Cake Recipes:
Creamsicle Orange Poke Cake
- 1 white cake mix along with eggs, and oil as recommended on the box
- 1¼ cup orange juice divided in place of the water called for on the box, and then in frosting
- 1 3-ounce package orange jello
- 1 cup water boiling
- ¼ cup water cold
- ½ package instant vanilla pudding 3.4-ounce package
- ¾ cup milk
- 1 tsp vanilla
- 1 8-ounce package whipped topping thawed
- Optional topping: mandarin orange slices or candied orange slices
- Preheat the oven to 350 degrees. Prepare a 9X13-inch baking pan by spraying it with non-stick baking spray.
- Beat together the white cake mix along with the eggs and oil recommended on the box. Use 1 cup of 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 the orange jello completely in the boiling water. Whisk it to be sure, then whisk in the cold water.
- Pour this jello mixture over the cake allowing it to fill the holes. Place this into the fridge for at least 2 hours.
- When the cake is completely chilled, make the topping. Use a hand mixer to beat together the vanilla pudding, milk, reserved ¼ cup orange juice, and vanilla. Then fold in the whipped topping. Spread this mixture all over the cake and return to the fridge until ready to serve.