Orange Creamsicle Poke Cake
You will love the delicious orange jello and creamy pudding that is infused into this orange creamsicle cake.
Servings: 15
Calories: 258kcal
Ingredients
- 15.25 ounces white cake mix, prepare as directed on the box
- 3 ounces orange gelatin mix
- ⅔ cup boiling water
- ⅔ cup cold water
- 3.4 ounces instant vanilla pudding mix
- 1¼ cups whole milk
- 8 ounces whipped topping, thawed
- 1½ cups whipped topping, optional garnish
- 15 ounces mandarin oranges, drained and roughly chopped
- 11 ounces mandarin oranges, drained (optional garnish)
Instructions
- Prepare the white cake according to the box directions. Allow the cake to cool completely.
- Using a bamboo skewer, poke holes in the cake with about 1 inch between holes.
- Add the orange gelatin mix into a small mixing bowl or a 2-cup measuring cup.
- Stir in the boiling water. Continue stirring until the gelatin is completely dissolved.
- Stir in the cold water. Continue stirring for 30 seconds to 1 minute.
- Spoon, or pour, the gelatin into the holes in the cake.
- Cover and chill in the refrigerator for 2 hours.
- After the cake has chilled, add the instant vanilla pudding mix to a medium-sized mixing bowl.
- Whisk in the milk. Continue whisking for about 1 minute until the pudding begins to thicken.
- Fold in the whipped topping.
- Evenly sprinkle the chopped mandarin oranges over the top of the cake.
- Using a silicone spatula or an offset spatula, evenly spread the pudding mixture over the chopped mandarin oranges. Cover and chill in the refrigerator for 2 more hours.
- Just before serving, add the 1½ cups of whipped topping to a disposable piping bag or a quart-size Ziploc with a corner snipped off.
- Slice the 15 slices measuring 2½ inches by 3 inches each.
- Gently squeeze out 15 silver dollar-sized dollops (about 1½ tablespoons each). Place 1 of the mandarin orange sections on each of the whipped topping dollops. Keep the cake refrigerated until ready to serve.
Notes
- Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to check your cake at the lower end of the recommended baking time.
- When pouring the jello into the holes of the cake, tap the pan on the counter a few times to get rid of any air bubbles, and make sure the jello fills the holes completely.
- Make sure you don’t skip the chilling step. It’s important to give the jello and pudding time to set and soak into the cake before serving it.
Nutrition
Calories: 258kcal | Carbohydrates: 45g | Protein: 4g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Cholesterol: 3mg | Sodium: 331mg | Potassium: 232mg | Fiber: 2g | Sugar: 33g | Vitamin A: 385IU | Vitamin C: 13mg | Calcium: 104mg | Iron: 1mg
