This Orange Creamsicle Cake is light, fluffy and absolutely refreshing. It’s impressive enough for a crowd, but super easy to make in the comfort of your kitchen. Plus, the addition of orange slices and mint on top really completes it.
If you like making a cake that is delicious but a little different, then try my Strawberry Vanilla Cake or my Eclair Cake.
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Why this Orange Creamsicle Cake Recipe is a Keeper
This easy orange creamsicle cake recipe is pure comfort. Make this orange creamsicle cake ahead of time for an easy, homemade summer dessert. your family will love it.
- Easy Dessert: The orange and vanilla cream cake uses simple ingredients and beginner-friendly steps.
- Nostalgic Flavor: Tastes like the classic frozen creamsicle treat.
- Make-Ahead Friendly: Perfect for parties and gatherings.
- Light Texture: Creamy, chilled, and refreshing for warm weather.
- Serve With: Serve this delicious combination of orange and vanilla cake with Fruit Salsa or Pineapple Lemonade.
How Do you Keep Poke Cake from Getting Soggy?
The best way to make sure your cake doesn’t get too soggy is to make sure it has a minute to cool after coming out of the oven. If you were to pour your creamy orange filling in immediately, the cake would absorb it, not hold it.
Pro Tip for an Easy Cake Mix Poke Cake
Do not pour filling onto a hot cake. Letting the cake cool slightly helps the filling soak in evenly instead of creating gummy spots.
Ingredient Notes for Orange Dreamsicle Cake
You only need a few pantry staples to make this layer cake.
This is an overview of key ingredients. Get the full printable recipe with specific measurements and directions in the recipe card below.
- Box Cake Mix: I like to use a vanilla cake mix or white cake mix to make this delicious treat. You could even try it with orange cake mix.
- Orange Flavor Gelatin: Orange jello brings all of the orange goodness to the best orange creamsicle cake.
- Instant Vanilla Pudding: Use a vanilla pudding mix to mix with the orange jello. This is what makes it like a creamsicle.
Variations and Substitutions to Make an Orange Cake
This orange and vanilla cake is so easy to change up. I like to experiment with ingredients to make different varieties.
➡️ Add Citrus: Mix in fresh orange zest for brighter flavor. You can even add a couple drops of orange extract if you really want the orange flavor.
➡️ Decorate Festively: Add orange slices or sprinkles for holidays or parties.
➡️ Swap for Orange Frosting: Use an orange cream cheese frosting or stabilized whipped cream you can make a fun orange color instead of whipped topping if desired.
➡️ Make Cupcakes: Use the same flavor profile in cupcake form for parties. Top with an orange juice based frosting, dyed with orange food coloring.
Kitchen Tools To Make Poke Cake Easier
A couple specific tools you need include a large baking dish and a wooden spoon.
- Wooden Spoon Handle: Poke holes in the cake using the end of a wooden spoon. This creates evenly sized poke holes without tearing the cake.
- 9×13 Baking Dish: Helps the filling distribute evenly and makes serving easy for gatherings. You could also use 2, 9-inch round cake pans if you want to make this cake layered.
How to Make Orange Creamsicle Poke Cake
This orange vanilla dessert recipe comes together in just 3 easy to follow steps. It’s one of my family’s favorites for summer. The texture of the cake is fluffy and delicious.
These are just highlights. Get the full printable recipe with specific measurements and directions in the recipe card below.
- Bake the Cake & Poke: Make the cake batter. Whisk together the cake mix, eggs, oil and water. Pour into a greased 9×13 inch pan. Bake in a preheated oven until done, and allow to cool slightly. Use the end of a wooden spoon to poke holes all over it.
- Add Filling: Mix together boiling water and gelatin in a small bowl. Then, in another bowl, mix the instant pudding with cold milk. Combine the two mixtures, and spread evenly all over the cake, making sure it’s in the holes.
- Add the Toppings: Spread the whipped cream over the top of the cake. When done, garnish with mandarin orange sections and mint.
Prep Ahead and Short Cut Tips for Orange Cream Cake
Preparing steps to this sweet treat ahead of time can be the best way to go to be able to make it quickly.
➡️ Bake Early: Prepare the cake a day ahead for easier serving. Refrigerate the cake until ready to serve.
➡️ Chill Overnight: Gives the flavors time to blend fully.
➡️ Use Store-Bought Whipped Topping: Saves prep time and keeps the texture light.
➡️ Measure Pokes Evenly: Helps the filling spread consistently.
Alternate Cooking Methods to Make this Orange Vanilla Cake
Alternatively, you can freeze the cake with orange cream filling, or make into a Bundt cake or cupcakes.
- Make Cupcakes: Use cupcake liners and reduce bake time accordingly.
- Use a Bundt Pan: If adapting, avoid poking too deeply so the structure stays intact.
- Layer Cake: Make vanilla and orange cake layers use a delicious homemade orange curd filling.
- Serve Frozen Slightly: A lightly frozen slice creates an ice-cream-cake style texture to the easy orange creamsicle cake.
How Many Holes Do I Need To Make This Easy Orange Cake?
After baking the cake batter, and letting it cool some, poke 1 hole every 1.5 inches. Don’t totally destroy the structure of the cake, but make sure you poke lots of holes!
Store The Best Orange Creamsicle Cake and Use Leftovers
Store the best orange poke cake recipe correctly so it’s just as good a second time.
- Storing: Store covered in the refrigerator for up to 4 days.
- Using Leftovers: Make cake pops or cake truffles. Crumble the cake, mix with a little frosting or cream cheese, roll, dip in chocolate. Instant crowd‑pleasers. Turn it into a trifle, create mini dessert cups or stir it into ice cream.
Expert Tips to Make an Orange Creamsicle Cake
Here are some things to remember when making this orange and creamy vanilla poke cake.
➡️ Cool Slightly: Warm, not hot, cake absorbs filling best.
➡️ Don’t Oversoak the Jello in the Cake: Too much liquid in one area can create gummy texture.
➡️ Chill Fully: Cold cake slices more cleanly and tastes more refreshing.
➡️ Frost the Cake Gently: Whipped topping stays fluffiest when spread lightly.
➡️ Add Garnish Last: Citrus garnish looks freshest just before serving.
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Orange Dreamsicle Cake
Video
Equipment
- Small mixing bowl
- Toothpick
- Wooden spoon handle or thick skewer
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Ingredients
- 1 15.25 ounce box White cake mix
- 2 3 ounce boxes Orange gelatin
- ⅓ cup Boiling water
- 2 3.4 ounce boxes Instant vanilla pudding mix
- 2½ cups Cold whole milk
- 1 8 ounce container Frozen whipped topping, thawed
- Mandarin orange segments, drained, for garnish
- Fresh mint leaves, optional garnish
- Note: Prepare the cake mix according to the package directions using the ingredients listed on the box.
Instructions
- Preheat the oven to 350°F. Lightly grease a 9×13-inch baking dish.
- Prepare the cake batter according to the package directions. Pour the batter into the prepared baking dish.
- Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool for about 10 minutes.
- Using the handle of a wooden spoon or a thick skewer, poke holes evenly over the top of the warm cake.
- In a small mixing bowl, whisk together the boiling water and orange gelatin until completely dissolved.
- In a large mixing bowl, whisk together the instant vanilla pudding mix and cold milk until smooth. Gradually whisk in the dissolved orange gelatin until fully combined.
- Slowly pour the pudding mixture evenly over the cake, using the back of a spoon to help guide the filling into the holes.
- Spread the thawed whipped topping evenly over the cake.
- Refrigerate for at least 1 hour, or until completely chilled.
- Garnish with drained mandarin orange segments and fresh mint leaves, if desired, just before serving.
Christina’s Notes
Allow the cake to cool slightly before adding the filling. If the cake is too hot, the pudding mixture may become runny instead of setting properly.
Whisk the pudding just until smooth before adding the dissolved gelatin. Pour it over the cake while it is still pourable so it easily fills the holes.
Spread the whipped topping gently with an offset spatula or the back of a spoon to keep it light and fluffy.
Avoid oversaturating any one area of the cake, as too much filling in one spot can create gummy pockets.
Garnish with mandarin oranges and fresh orange zest just before serving for the freshest appearance and flavor.
This cake can be made 1 day in advance and kept covered in the refrigerator until ready to serve.
Store leftovers covered in the refrigerator for up to 4 days.
Freeze individual slices, without the mandarin orange garnish, for up to 2 months. Thaw overnight in the refrigerator before serving.
- Scale the recipe: Simply adjust the serving size in the recipe card and the ingredients will update automatically.
- Make your own All Purpose Seasoning: When a recipe calls for All Purpose Seasoning, you can use my homemade All Purpose Seasoning recipe or substitute salt and pepper to taste.
- Meat doneness: I always use a meat thermometer to test for doneness when cooking meat.
- Use unsalted butter: I use unsalted butter so I can control the salt level in the recipe.
- Preheat the oven: Unless otherwise noted, always preheat your oven before baking.
For more helpful information about this recipe, such as variations, substitutions and other pro-tips, check out the blog post.