Orange creamsicle poke cake is a dreamy, nostalgic dessert that tastes just like the frozen treat I loved as a kid. With a soft white cake base soaked in orange gelatin and topped with a fluffy vanilla pudding whipped topping, it’s light, citrusy, and totally irresistible. I love making this cake for spring and summer gatherings, or whenever I’m craving something cool, creamy, and refreshing.
Why You’ll Love This Recipe
I love this recipe because it’s easy to make, uses simple ingredients, and delivers big flavor with minimal effort. The orange Jello soaks into the cake, giving it that signature creamsicle flavor, while the vanilla pudding topping adds creaminess that’s just the right amount of sweet. It’s a no-fuss dessert that looks as good as it tastes—and I can make it ahead, which is always a bonus.
Ingredients
(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)
- White or vanilla cake mix (plus ingredients listed on the box)
- Orange Jello
- Boiling water
- Cold water
- Instant vanilla pudding mix
- Cold milk
- Whipped topping (like Cool Whip)
- Optional: orange zest or mandarin orange slices for garnish
Directions
- I bake the cake according to the package directions in a 9x13-inch pan and let it cool for about 15 minutes.
- Using the handle of a wooden spoon or a skewer, I poke holes all over the surface of the cake.
- I dissolve the orange Jello in boiling water, then stir in cold water and pour it evenly over the cake, letting it soak into the holes.
- I refrigerate the cake for at least 1 hour to let the Jello set.
- Meanwhile, I whisk together the vanilla pudding mix and cold milk until thick, then fold in the whipped topping to make a light and creamy layer.
- I spread the pudding topping over the chilled cake and garnish with orange zest or mandarin slices if I want a pretty finish.
- I chill the cake for another hour or until ready to serve.
Servings and Timing
This cake serves about 12–15 people. It takes 10–15 minutes to prep, 30 minutes to bake, and needs at least 2 hours of chilling time—so I like to make it ahead of time and let it rest in the fridge.
Variations
- I’ve used lemon or peach Jello for a fun flavor twist.
- A yellow cake mix works in place of white if that’s what I have on hand.
- I sometimes stir a bit of orange zest into the pudding topping for extra citrusy flavor.
- For a lower sugar version, I use sugar-free Jello and pudding mix.
Storage/Reheating
I store this cake covered in the refrigerator for up to 4 days. Since it’s chilled and topped with whipped cream, I don’t reheat it—just slice and serve cold right from the fridge.
FAQs
Can I make this ahead of time?
Yes! This cake actually tastes better the next day once everything has had time to set and soak together.
Can I use homemade whipped cream?
Absolutely. I whip heavy cream with a bit of powdered sugar and vanilla for a homemade topping that’s light and fluffy.
What’s the best way to poke holes in the cake?
I use the handle of a wooden spoon or a thick skewer to poke holes about an inch apart so the Jello can really soak in.
Can I freeze this cake?
I wouldn’t recommend freezing it after adding the pudding and whipped topping. The texture can change once thawed.
Do I need to use both pudding and whipped topping?
Yes, the combination makes the topping extra creamy and light—just like a creamsicle. But I’ve used just pudding in a pinch, and it still tastes great.
Conclusion
Orange creamsicle poke cake is a fun, flavorful dessert that’s easy to make and even easier to love. With its citrusy Jello-infused cake and smooth, creamy topping, it’s the perfect treat for any occasion where I want something light, sweet, and a little nostalgic. Once I made it the first time, it quickly became a family favorite.
Print
Orange Creamsicle Poke Cake
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 2 hours 45 minutes (includes chilling)
- Yield: 12–15 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This orange creamsicle poke cake is a cool and creamy dessert that tastes just like the nostalgic frozen treat! A soft white cake is infused with sweet orange Jello and topped with a fluffy vanilla pudding whipped topping. It’s the perfect make-ahead dessert for summer parties, potlucks, or when you’re craving a citrusy-sweet treat.
Ingredients
- 1 box white or vanilla cake mix (plus eggs, oil, and water as listed on box)
- 1 box (3 oz) orange Jello
- 1 cup boiling water
- ½ cup cold water
- 1 box (3.4 oz) instant vanilla pudding mix
- 1 ½ cups cold milk
- 1 tub (8 oz) whipped topping (Cool Whip), thawed
- Optional garnish: orange zest or mandarin orange slices
Instructions
- Bake the cake in a 9x13-inch pan according to the box instructions. Let it cool for 15 minutes.
- Use the handle of a wooden spoon to poke holes all over the cake, about 1 inch apart.
- In a bowl, dissolve the orange Jello in boiling water. Stir in cold water. Pour evenly over the cake, allowing it to seep into the holes.
- Refrigerate the cake for at least 1 hour to allow the Jello to set.
- In another bowl, whisk the vanilla pudding mix with cold milk until thickened (about 2 minutes).
- Fold in the whipped topping to make a light, creamy mixture.
- Spread the topping over the chilled cake. Garnish with orange zest or mandarin slices if desired.
- Chill for another hour or until ready to serve. Slice and enjoy!
Notes
- You can substitute yellow cake mix for white.
- Use sugar-free Jello and pudding for a lighter version.
- Stir a bit of orange zest into the pudding topping for even more citrus flavor.
- Best served chilled!
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