Orange Creamsicle Poke Cake
Orange Creamsicle Poke Cake tastes just like the ice cream treat you remember- bright tangy orange along with a creamy vanilla finish. This cake starts with an orange boxed cake mix, studded with creamy orange Jell-o and finished with a citrus orange cream cheese frosting. You’ll want to make this dessert for every occasion!
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If you are a huge fan of creamsicles, you will LOVE this cake! It’s perfect for an event, potluck or holiday. This cake is made with super simple ingredients and can be make the day before. I love that!
Why Poke Cakes are THE Best
- Incredibly Moist and Flavorful: The “poke” process allows flavors like jello, pudding, or syrup to seep into the cake, making every bite rich and satisfying.
- Easy! This is why I love poke cakes! I am far from a professional baker, but I can do this! Most poke cakes start with a simple boxed cake mix, making them beginner-friendly.
- Endless Flavor Combinations
- Perfect Make-Ahead Dessert: Poke cakes often taste better the next day because the flavors have more time to meld. I like to prepare the cake and the filling and one day and finish assembling the next.
- Great for Crowds: Ideal for potlucks, holidays, parties, and gatherings.
- Budget Friendly
- Works for Any Season and Holiday: Light and fruity poke cakes are perfect for summer, while rich, indulgent ones work great in colder months.
What you need
Find the full, printable recipe with exact measurements at the bottom of this post. Read on for more details and tips!
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For the cake
- 15.25 ounce Orange Supreme Cake Mix + ingredient to prepare as directed on the box
- 3 ounce box orange Jello
- 1 cup water
- 1/2 cup vanilla yogurt
For the icing
- 8 ounces cream cheese, softened
- 1/2 cup unsalted butter, soft
- 1/4 tsp salt
- 1 tsp vanilla extract
- 1/2 orange- zest and juice
- 3 1/2 cups powdered sugar
How to make it
Prepare the Cake:
- Preheat your oven and prepare the cake mix according to the box instructions. Bake the cake as directed.
Cool and Poke:
- Let the cake cool for 20 minutes. Using the back of a wooden spoon or a skewer, poke about 50 evenly spaced holes in the cake, about 1 inch apart and ¾ of the way down.
- Allow the cake to cool completely.
Prepare the Jello:
- In the meantime, boil the water. Place the jello powder in a large measuring cup or bowl, add the boiling water, and whisk until the jello is completely dissolved. Let the mixture cool for 20 minutes, then whisk in the vanilla yogurt.
Fill the Holes:
- Carefully and evenly pour the jello mixture into each of the holes in the cake.
- Cover the cake and refrigerate for at least 2 hours or up to overnight, allowing the jello to set.
Make the Icing:
- In the bowl of a stand mixer, combine the cream cheese and butter. Mix until smooth.
- Add the salt, orange juice, orange zest, and vanilla extract. Mix until combined.
- Gradually add the powdered sugar, mixing on low until fully incorporated and the icing is smooth.
Frost the Cake:
- Spread the icing evenly over the top of the cake. Refrigerate for at least 30 minutes or until ready to serve.
Serve and Store:
- Cut the cake into 12 slices and enjoy!
- Refrigerate any leftovers.
Did you enjoy this recipe? Take a picture and tag me @StephGigliotti on social media and #StephRealLife. I would absolutely love to see your finished dish! Please leave a 5-star rating in the recipe card below and/or a review in the comment section.
Tips
- Enhance the Orange Flavor: for an extra burst of citrus flavor, or add 1 teaspoon of orange extract to the cake batter.
- Chill for Best Results: Allow the cake to chill overnight to ensure the flavors meld together and the jello sets properly.
- Decorate: Top the frosted cake with mandarin orange slices, orange sprinkles, or even a drizzle of orange glaze for a festive touch.
- Make it Creamier: Swap the vanilla yogurt with whipped topping or vanilla pudding for a richer filling.
- Serve Cold: This cake is best served cold, straight from the refrigerator, for a refreshing dessert. Refrigerate leftovers up to 3 days.
More Crowd Pleasing Desserts
- Texas Sheet Cake
- Cherry Slab Pie
- No Bake Chocolate Peanut Butter Pie
- Chocolate Covered Strawberry Pie
- Cherries in the Snow Trifle
- Slow Cooker Peach Cobbler
- Blueberry Lemon Poke Cake
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Orange Creamsicle Poke Cake
Equipment
- Stand Mixer or electric hand mixer
Ingredients
For the cake
- 15.25 ounce Orange Supreme Cake Mix + ingredient to prepare as directed on the box
- 3 ounce box orange jello
- 1 cup water
- 1/2 cup vanilla yogurt
For the icing
- 8 ounces cream cheese softened
- 1/2 cup unsalted butter soft
- 1/4 tsp salt
- 1 tsp vanilla extract
- 1/2 orange- zest and juice
- 3 1/2 cups powdered sugar
Instructions
- Prepare the Cake: Preheat your oven and prepare the cake mix according to the box instructions. Bake the cake as directed.
- Let the cake cool for 20 minutes. Using the back of a wooden spoon or a skewer, poke about 50 evenly spaced holes in the cake, about 1 inch apart and ¾ of the way down.
- Allow the cake to cool completely.
- Prepare the Jello: In the meantime, boil the water. Place the jello powder in a large measuring cup or bowl, add the boiling water, and whisk until the jello is completely dissolved. Let the mixture cool for 20 minutes, then whisk in the vanilla yogurt.
- Fill the Holes: Carefully and evenly pour the jello mixture into each of the holes in the cake.
- Cover the cake and refrigerate for at least 2 hours or up to overnight, allowing the jello to set.
- Make the Icing: In the bowl of a stand mixer, combine the cream cheese and butter. Mix until smooth.
- Add the salt, orange juice, orange zest, and vanilla extract. Mix until combined.
- Gradually add the powdered sugar, mixing on low until fully incorporated and the icing is smooth.
- Frost the Cake: Spread the icing evenly over the top of the cake. Refrigerate for at least 30 minutes or until ready to serve.
- Cut the cake into 12 slices and enjoy!
- Refrigerate any leftovers.
