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Orange creamsicle cake slice with orange blossom cream cheese whipped topping and fresh zest.

Orange Creamsicle Cake

Rebecca Blumer
A nostalgic and refreshing citrus dessert featuring a moist orange-infused poke cake topped with a velvety, cloud-like vanilla layer. Perfect for summer BBQs and potlucks.
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Prep Time 20 minutes
Cook Time 30 minutes
Cooling and Chilling 10 hours 15 minutes
Total Time 11 hours 5 minutes
Course Dessert
Cuisine American
Servings 12 slices
Calories 290 kcal

Equipment

  • 9x13 inch baking pan
  • Large Mixing Bowl
  • Wooden Spoon
  • Whisk

Ingredients
 

  • 1 (15.25 ounce) white or yellow cake mix
  • 3 large eggs
  • 1 cup orange juice
  • 1/3 cup oil
  • 1 orange, zested
  • 1 (6 ounce) box instant orange jello
  • 2 cups boiling water
  • 1 (3.4 ounce) box vanilla pudding
  • 1 cup milk
  • 1 (8 ounce) tub frozen whipped topping, such as Cool Whip, thawed

Instructions
 

Prep the pan and mix the batter

  • Preheat your oven to 350 degrees F (180 degrees C). Generously coat a 9x13-inch baking pan with nonstick cooking spray, ensuring you reach the corners.
  • In a large mixing bowl, combine the cake mix, eggs, orange juice, oil, and orange zest. Stir the mixture just until the batter is smooth and no dry streaks remain, being careful not to over-mix.
  • Pour the prepared batter into the pan and level the surface with a spatula for an even bake.

Bake and cool

  • Bake for 28 to 35 minutes until the top is lightly golden and a toothpick inserted into the center comes out clean. Let the cake cool for 15 minutes.

Poke and soak with orange gelatin

  • Using the handle of a wooden spoon, poke holes evenly across the entire surface of the warm cake.
  • Stir the instant orange jello into the boiling water until fully dissolved and glossy. Slowly pour the liquid over the cake, allowing it to soak into the holes.
  • Refrigerate the cake for 2 to 3 hours until the gelatin is fully set and the cake is completely chilled.

Make the signature topping and chill overnight

  • Whisk the vanilla pudding mix with the milk for about 2 minutes until it thickens into a creamy consistency.
  • Gently fold the thawed whipped topping into the pudding mixture until no streaks remain and the topping is smooth.
  • Spread the topping in a thick, even layer over the chilled cake. Refrigerate overnight to allow the flavors to meld and the texture to become perfectly plush.

Notes

Flavor Enhancement: For a more intense citrus aroma, rub the fresh orange zest into the dry cake mix with your fingertips before adding any liquid ingredients.
Poking Technique: Use the handle of a wooden spoon instead of a fork. The larger holes create better pockets for the gelatin, resulting in a more dramatic creamsicle appearance and flavor.
Make-Ahead Strategy: This cake is best served after an overnight rest. The extra time allows the gelatin to set properly and the crumb to reach its signature velvety texture.
Storage Tip: Keep the cake covered and refrigerated. It stays fresh for up to 4 days and the flavors often improve on the second day.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.

Nutrition

Calories: 290kcalCarbohydrates: 48gProtein: 3gFat: 10gSaturated Fat: 4gCholesterol: 45mgSodium: 380mgPotassium: 95mgFiber: 1gSugar: 34gVitamin A: 2IUVitamin C: 10mgCalcium: 6mgIron: 4mg
Keyword Citrus Cake, Orange Creamsicle Cake, poke cake, summer dessert
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