Orange Creamsicle Cake
This is the kind of cake that shows up in the refrigerator the night before a family gathering and disappears before dinner is even over. It has that orange-and-vanilla creamsicle flavor that feels both nostalgic and a little special, and it’s made almost entirely from pantry and freezer staples.
This Orange Creamsicle Cake is an old-fashioned orange poke cake made with white cake, orange gelatin, a creamy mandarin orange soak, and a fluffy vanilla pudding topping. It takes about 15 minutes to prep and 30 minutes to bake, then the real magic happens while the cake cools and chills.
What I like about this kind of cake is that waiting is actually part of the recipe. The soak settles into all those little holes and keeps the cold cake wonderfully moist, while the pudding, whipped topping, and mandarin oranges make a soft, creamy layer on top. The orange flavor is gentle rather than overwhelming, and because the cake needs at least 4 hours in the refrigerator, it’s an especially handy dessert to make the day before you plan to serve it.
Why This Poke Cake Works
This is a riff on the old-fashioned Jell-O poke cakes many families grew up with, and it works because the orange and vanilla flavors are layered into every part of the cake, not just sprinkled on top.
- Orange flavor in every layer. Orange gelatin goes into the batter, mandarin orange juice goes into the soak, and mandarin orange pieces are folded into the topping.
- The soak is what makes it special. Instead of a plain gelatin soak, this version uses sweetened condensed milk and mandarin orange juice. This gives the cake its moist, almost creamy texture without making the orange flavor too strong.
- It tastes like a creamsicle because of the vanilla. The pudding, milk, and Cool Whip are what give it that creamsicle quality – they soften all that orange with a cool, creamy finish. Once the cake has had time to chill, the two flavors find each other in the best way.
- The topping finishes it. Vanilla pudding, Cool Whip, and mandarin oranges keep it light and fluffy, with little pieces of orange in every bite.
Ingredients
For the Cake
White cake mix keeps this recipe close to the easy, old-fashioned poke cakes that inspired it. You’ll also need whatever ingredients the package calls for. The orange gelatin goes directly into the batter, giving the cake its pretty color and a subtle orange flavor throughout.
For the Soak
Don’t drain that can of mandarin oranges over the sink – you’ll need ¾ cup of the juice for the soak. Sweetened condensed milk is the creamy base that adds sweetness and moisture as it settles into all those little holes in the cake.
For the Topping
The drained mandarin oranges get folded into the topping along with vanilla pudding, whole milk, and Cool Whip. Vanilla keeps the orange flavor soft and creamy. French vanilla gives it a slightly richer, custard-like quality if you want to go that route. The Cool Whip is what keeps the topping light and fluffy without adding another complicated step.
Variations and Substitutions
This recipe is easy to adjust based on what you have or how much orange flavor you want.
- More citrus flavor: Swap white cake mix for orange cake mix. It gives the cake a more pronounced orange color and flavor — the finished cake will be noticeably more orange throughout.
- Different pudding: French vanilla gives the topping a slightly richer, custard-like flavor. White chocolate or cheesecake instant pudding also works, though they move the flavor a little farther from the classic creamsicle combination.
- Fresh orange juice: If your canned mandarin oranges don’t provide enough reserved juice, fresh-squeezed orange juice works perfectly in the soak.
How to Make an Orange Creamsicle Cake
- Mix and bake the cake. Whisk the orange gelatin into the dry cake mix before adding the wet ingredients. This is what builds orange flavor and color into the cake itself. Bake in a greased 9×13-inch dish according to the package directions.
- Mix the orange soak. While the cake bakes, whisk the sweetened condensed milk and reserved mandarin orange juice until smooth and creamy with no streaks.
- Poke and soak the cake. Let the cake rest about 5 minutes, then poke holes evenly across the entire surface. Pour the soak slowly from edge to edge so every slice gets some. The cake will look very wet – that’s exactly right. Let it cool completely, about 1 to 2 hours.
- Make the creamy topping. Whisk the pudding and milk for about 1 minute until thick enough to hold its shape. Fold in the Cool Whip until no streaks remain, then stir in the mandarin oranges, breaking them into smaller pieces as you go.
- Top and chill. Spread the topping over the completely cooled cake. If it’s still warm, the topping will slide. Cover and refrigerate for at least 4 hours.
- Slice and serve. Cut into 12 slices and garnish with a mandarin orange segment and mint leaf if you’d like. Serve cold.
Tips for the Best Orange Poke Cake
A few little details will help you get that cool, moist texture and creamy topping just right.
- Give it plenty of time to chill. The cake needs at least 4 hours in the refrigerator after it’s assembled. Overnight is even better when your schedule allows.
- Don’t make the holes too large. A fork or chopstick works well. You want enough openings for the soak to work its way through the cake without tearing up the crumb.
- Pour the soak slowly and evenly. Take your time working it over the whole surface so you don’t end up with one very wet section and another that missed out.
Make Ahead and Storage
This cake is genuinely better the next day. The soak has more time to settle in, the topping firms up, and the whole thing tastes more like itself after a night in the refrigerator. Once the topping is spread over the cake, cover the baking dish and refrigerate for at least 4 hours or overnight before serving.
Store leftover cake in an airtight container in the refrigerator for up to 3 days.
FAQ
Why is my poke cake soggy?
Make sure the holes are spread evenly over the cake and pour the soak slowly across the entire surface. Concentrating too much liquid in one area can leave that part of the cake wetter than the rest.
What should I use to poke holes in a poke cake?
A chopstick works especially well — it makes holes large enough for the orange soak to settle into the cake without tearing up the crumb. A fork, wooden skewer, or the handle of a small wooden spoon all work too. Space the holes evenly across the entire cake so the soak distributes from edge to edge rather than pooling in one spot.
Can I use homemade whipped cream instead of Cool Whip?
Yes, though stabilized whipped cream holds up better than freshly whipped cream for a cake that needs several hours in the refrigerator. Regular whipped cream will work but may soften more quickly. Cool Whip is still the easiest choice when you’re making this a day ahead.
Orange Creamsicle Cake Recipe
Ingredients
Equipment
Method
- Preheat your oven to 350 degrees F. Grease a 9-inch x 13-inch baking dish with non-stick cooking spray. Set aside.
- Add 1 box white cake mix, along with the ingredients listed on the package, and 3 ounces orange gelatin mix to a large mixing bowl. Whisk until evenly combined.
- Pour the cake batter into the prepared pan. Bake according to the package directions.
- While the cake bakes, whisk together 14 ounces sweetened condensed milk and the reserved ¾ cup mandarin orange juice from the canned oranges.
- Once the cake is done, remove it from the oven and let rest for 5 minutes. Then use a fork or chopstick to poke holes all over the top. Pour the soak mixture evenly over the cake. Let sit until the cake cools completely, about 1-2 hours.
- When the cake has cooled, whisk together 3.4 ounces instant vanilla pudding mix and 1 cup whole milk in a medium mixing bowl for 1 minute, until thickened. Fold in 8 ounces Cool Whip until no longer streaky. Add 15 ounces canned mandarin oranges and stir them in, breaking up the segments a bit.
- Spread the topping over the top of the cake in an even layer. Cover the baking dish with plastic wrap and refrigerate for 4 hours to overnight to set.
- Remove the cake from the fridge and cut it into 12 slices. Garnish each slice with a mandarin orange and a mint leaf, if desired. Serve immediately.
Notes
- You can use vanilla or French vanilla-flavored instant pudding mix. French vanilla will give the topping a richer, custard-like flavor. White chocolate and cheesecake flavors will work too.
- If you can’t find white cake mix, vanilla or yellow cake mix will work too. For extra orange flavor, use orange cake mix.
- You can use fresh-squeezed orange juice in place of the mandarin orange juice.
- For the most even soak, poke holes across the entire cake and pour the condensed milk mixture slowly over the surface rather than concentrating it in one area.
- Store leftovers in the fridge in an airtight container for up to 3 days.
Nutrition
Tried this recipe?
If you made this recipe, leave a comment and star rating to let others know how it turned out.Other Poke Cakes You May Like
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