Go Back
+ servings

Orange Creamsicle Poke Cake

a close up shot of a slice of Orange Creamsicle Poke Cake on a plate topped with a mandarin
You will love the delicious orange jello and creamy pudding that is infused into this orange creamsicle poke cake.
Prep Time 10 mins
Cook Time 30 mins
Chill Time 4 hrs
Total Time 4 hrs 40 mins
Course Dessert
Cuisine American
Servings 15
Calories 258 kcal

Ingredients
  

  • 15.25 ounces white cake mix, prepare as directed on the box
  • 3 ounces orange gelatin mix
  • cup boiling water
  • cup cold water
  • 3.4 ounces instant vanilla pudding mix
  • cups whole milk
  • 8 ounces whipped topping, thawed
  • 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: 258kcalCarbohydrates: 45gProtein: 4gFat: 8gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gCholesterol: 3mgSodium: 331mgPotassium: 232mgFiber: 2gSugar: 33gVitamin A: 385IUVitamin C: 13mgCalcium: 104mgIron: 1mg