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Slice of creamsicle poke cake on a serving spatula topped with whipped cream and a mandarin orange segment.
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Orange Creamsicle Poke Cake Recipe

Bright orange flavor soaked into a soft vanilla cake and topped with a creamy vanilla layer. This easy dessert delivers the classic orange-and-cream flavor that made those popsicles so famous!
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 30 minutes
Refrigerate 4 hours
Total Time 4 hours 45 minutes
Servings 16 servings
Calories 245kcal
Author Deb Clark

Equipment

  • 1 9x13 baking dish

Ingredients

  • 1 box yellow cake mix plus ingredients listed on the box - eggs, oil and water.
  • 3.4 ounce box instant vanilla pudding mix
  • 2 tablespoons frozen orange juice concentrate thawed (do not dilute)
  • ½ teaspoon vanilla extract
  • Orange Soak
  • 3 ounce box orange jello
  • 1 cup boiling water
  • ½ cup frozen orange juice concentrate thawed (do not dilute)
  • Creamy Vanilla Topping
  • 8 ounce block cream cheese softened
  • ½ cup powdered sugar
  • 1 teaspoon vanilla extract
  • 8 ounce container Cool Whip thawed
  • Optional garnish - Fresh orange zest and or Mandarin orange slices. Fresh orange zest and or Mandarin orange slices

Instructions

  • Preheat the oven according to the cake mix directions.
  • Bake the Cake - In a large bowl combine the cake mix, dry instant pudding mix, oil, and water listed on the cake mix box. Add the orange juice concentrate and vanilla extract. Mix until combined, add the eggs one at a time. Mix until smooth (about 2 minutes).
  • Pour the batter into a greased 9×13-inch baking dish and bake according to the package directions.
  • Allow the cake to cool about 15–20 minutes after baking. It should still be warm but not hot, then using the handle of a wooden spoon, poke holes across the entire cake about 1 inch apart.
    Poking holes across the surface of a baked cake using the handle of a wooden spoon.
  • Make the Orange Soak - In a bowl dissolve the orange gelatin in 1 cup boiling water, stirring until completely dissolved. Whisk in ½ cup orange juice concentrate.
    Whisking orange gelatin mixture in a white bowl with measuring cup and orange slices nearby.
  • Slowly pour the mixture evenly over the cake, allowing it to run into the holes. Refrigerate for at least 2 hours so the orange layer sets and the cake fully absorbs the flavor.
    Pouring bright orange gelatin mixture over a freshly baked poke cake in a rectangular pan.
  • Make the Vanilla Cream Topping - In a mixing bowl beat the softened cream cheese until smooth. Add powdered sugar and vanilla extract and mix until creamy. Fold in the Cool Whip until light and fluffy.
    Folding whipped topping into a cream cheese mixture in a mixing bowl with a spatula.
  • Spread evenly over the chilled cake. Decorate with fresh orange zest or mandarin slices. Chill an additional 2 hours before slicing.
    Spreading creamy vanilla topping over orange poke cake in a white baking dish with a spatula.

Notes

If you want to give this cake an extra little boost, add one additional egg yolk to the batter. It’s a simple tweak that makes a noticeable difference.
The extra yolk adds richness and helps create a softer, more tender crumb that holds up beautifully to the orange soak. It’s one of those small upgrades that doesn’t change the process at all, but gives you a bakery-style texture that tastes a bit more special!
Poke cakes always get better once everything settles in and the flavors marry up. Letting it refrigerate overnight is a big winner. Store leftover cake (if you have any!) covered in the refrigerator for up to 4 days. It also freezes well for longer storage.

Nutrition

Calories: 245kcal | Carbohydrates: 49g | Protein: 6g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 45mg | Sodium: 425mg | Potassium: 155mg | Fiber: 1g | Sugar: 33g | Vitamin A: 132IU | Vitamin C: 16mg | Calcium: 144mg | Iron: 1mg
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