This Orange Creamsicle Poke Cake is a fluffy white cake soaked with orange Jell-O, then layered with French vanilla pudding, mandarin oranges and whipped topping, so every bite tastes like the classic orange-and-vanilla ice pop. It starts with a boxed cake mix, feeds a crowd, and is made to be made ahead.
The combination of orange and cream always reminds me of summer days spent by the pool, happily enjoying a Creamsicle while on a swim break. Whenever warm weather is on its way, with lots of pool time just waiting to be had, this creamsicle poke cake gets me one step closer to feeling those summer vibes.
I have quite a few poke cake recipes on my site (you can browse all of our easy poke cake recipes here), but this one is especially light and fresh, making it a perfect addition to summertime barbecues, picnics, and parties. Poke cake takes the idea of a glaze one step further. By poking holes in the top of your cake, then pouring on the flavoring of your choice, you create an extra moist cake with flavor in every bite. The airy, fluffy cake combined with orange and cream makes this orange poke cake a lighter, fruitier dessert. And since it's made with orange gelatin and canned mandarin orange slices, it's easy to make year round.
Key Ingredients & Substitutions
- White cake mix. Any standard box works, prepared with the egg whites, oil and water listed on the package. Most boxes are now 13.25 to 15.25 ounces rather than the older 18.25-ounce size, and any of them fills a 9x13 pan. White cake keeps the orange stripes bright, but yellow cake mix or your favorite homemade white cake is fine too.
- Orange Jell-O. One 3-ounce box of orange Jell-O (if you buy the 6-ounce family-size box, use half). It's dissolved in just 1 cup of boiling water with no cold water added, so it soaks into the cake with bold orange flavor. Orange-pineapple or peach gelatin are fun swaps.
- French vanilla instant pudding. Use French vanilla instant pudding mix, not the cook-and-serve kind. Mixing a 3.4-ounce box with only 1 ½ cups of cold milk makes a thick layer that spreads instead of soaking in. Plain vanilla or cheesecake flavor works in a pinch.
- Mandarin oranges. Canned mandarin oranges are sweet, tender and ready to go. Drain them well and pat them dry so they don't water down the topping. Fresh clementine segments work too; add them just before serving.
- Cool Whip vs. whipped cream. Cool Whip (frozen whipped topping, thawed) is the classic choice because it holds its shape in the fridge for days. Homemade whipped cream tastes richer: beat 1 ½ cups cold heavy cream with 3 tablespoons powdered sugar and 1 teaspoon vanilla to stiff peaks. It's softer, so plan to serve a whipped cream version within a day or two.
Why Are Mandarin Oranges So Good?
Mandarin oranges are smaller than other varieties, and their skin is looser around the fruit, making them much easier to peel. They are also sweeter than conventional oranges, making them the perfect addition to salads and desserts. Clementines, satsumas and tangerines are all variations of the mandarin orange.
As an added bonus, mandarin oranges pack a vitamin punch, with just one serving containing 53% of your daily value of vitamin C, 16% of your daily value of vitamin A and 6% of your daily value of potassium.
Oranges and cream make the perfect pairing because the acidity of citrus balances the richness of cream (in this recipe, whipped topping). And if you are a fan of Creamsicles (a kid favorite that pairs vanilla ice cream with an orange ice pop), you'll want to check out this recipe for Easy Orange Fluff Dessert.
Helpful Tips
Poke plenty of holes. Once the cake has cooled, poke holes about an inch apart all over the top, going almost to the bottom of the pan. A fork gives you delicate orange streaks; the round handle of a wooden spoon makes the bigger, bolder stripes you see in the photos.
Pour the gelatin slowly. Stir the Jell-O into the boiling water for a full two minutes so no grains are left, then pour it slowly and evenly over the cake, aiming for the holes. Pouring too fast sends it running to the edges of the pan instead of soaking into the middle.
Let the pudding thicken before spreading. Whisk the pudding mix and cold milk for two minutes, then let it stand for about five minutes so it firms up. Spread it gently from the center outward with an offset spatula so it stays in a neat layer on top of the cake.
Save some oranges for the top. Scatter about two-thirds of the drained mandarin oranges over the pudding, spread on the whipped topping, then arrange the rest on top. The fruit inside adds juicy bites, and the oranges on top show everyone what flavor they're getting.
A tip for making poke cake: give it time to chill. Chilling your completed poke cake for 4 hours prior to serving will not only allow the gelatin to set, but gives the flavors sufficient time to truly meld. Overnight is even better, which makes this a great dessert to finish the day before a party.
Variations
- Sugar-free. Use sugar-free orange Jell-O, sugar-free instant vanilla pudding and sugar-free whipped topping. The cake mix still contains sugar, but these swaps cut a good amount from each slice.
- Pineapple. Swap the mandarin oranges for a well-drained 20-ounce can of crushed pineapple, or try our Pineapple Poke Cake for a full tropical version.
- Lime. Use lime Jell-O and top with lime zest for a tart, key lime pie-style cake. Our Lemon Lime Poke Cake takes that idea even further.
- Extra orange. Fold the zest of one orange into the whipped topping, or add ½ teaspoon orange extract to the pudding for a stronger creamsicle flavor.
- Strawberries and cream. Use strawberry gelatin, vanilla pudding and sliced fresh strawberries in place of the oranges.
- Creamsicle cupcakes. Bake the batter as 24 cupcakes, poke each one with a straw, spoon over the gelatin, then pipe on the pudding and whipped topping.
Serving Ideas
Serve this creamsicle poke cake straight from the fridge, cut into squares with a sharp knife dipped in hot water and wiped clean between slices. A few extra mandarin orange segments or a little orange zest on each piece makes it look bakery-ready. Because it's served right from the pan, it's an easy dessert for cookouts, potlucks, baby showers and Fourth of July parties.
For an all-out creamsicle dessert table, serve slices alongside scoops of our No-Churn Orange Creamsicle Ice Cream. A glass of cold lemonade or iced tea is the perfect partner on a hot afternoon.
Storing & Freezing
Keep the cake covered in the refrigerator for up to 4 days. A 9x13 glass baking dish with a lid makes this easy, or cover the pan tightly with plastic wrap. If you used homemade whipped cream instead of Cool Whip, enjoy it within 2 days, since the cream softens and the oranges start to weep.
The finished orange poke cake doesn't freeze well: the pudding turns grainy, the whipped topping separates and the mandarin oranges get mushy as they thaw. To get ahead, bake the plain cake, let it cool, then wrap and freeze it in the pan for up to 2 months. Thaw it overnight in the fridge, then poke, add the gelatin, pudding and toppings, and chill as usual.
More Poke Cakes and Creamsicle Desserts
If you loved this recipe, here are a few more you might enjoy:
- Pineapple Poke Cake
- Fruity Tropical Poke Cake
- Summer Peach Pie Poke Cake
- Boozy Orange Creamsicle Pie
Recipe
Orange Creamsicle Poke Cake
Equipment
Ingredients
- 1 box white cake mix one standard box, 13.25 to 18.25 oz
- 3 large egg whites or the eggs your cake mix calls for
- ⅓ cup vegetable oil or as listed on the box
- 1 ¼ cups water or as listed on the box
- 1 box orange gelatin 3 oz, such as Jell-O
- 1 cup boiling water
- 1 box French vanilla instant pudding mix 3.4 oz
- 1 ½ cups milk cold
- 1 can mandarin oranges 11 oz (312 g), drained, patted dry and divided
- 8 ounces whipped topping such as Cool Whip, thawed
Instructions
- Prepare the cake mix with the egg whites, oil and water (or as directed on the box). Bake in a greased 9x13 pan according to the package directions (usually 25 to 30 minutes), until a toothpick inserted in the center comes out clean. Let the cake cool completely, about 1 hour.
- Using a fork or the round handle of a wooden spoon, poke holes about 1 inch apart all over the top of the cake, going almost to the bottom of the pan.
- Stir the orange gelatin into 1 cup boiling water for 2 minutes, until completely dissolved. Slowly pour it evenly over the cake, making sure to pour over the holes.
- Whisk the French vanilla pudding mix with 1 ½ cups cold milk for 2 minutes. Let it stand for 5 minutes to thicken, then spread it evenly over the cake.
- Scatter about two-thirds of the drained mandarin oranges over the pudding layer.
- Spread the whipped topping over the cake and arrange the remaining mandarin oranges on top.
- Refrigerate for at least 4 hours, or overnight, so the gelatin sets. Slice and serve cold.
Notes
Nutrition
Nutrition details are an estimate, per serving.
Anonymous says
Nice!