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orange creamsicle poke cake on white plate

Creamsicle Orange Poke Cake

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  • Author: Melissa Riker
  • Total Time: 4 hours 55 minutes
  • Yield: 12 1x


Creamsicle Orange Poke Cake layers orange cake with a boost of extra orange flavor and finished off with a creamy whipped topping for a dessert reminiscent of your favorite sherbet treat. It’s the perfect summer dessert for potlucks or parties.


  • 1 box orange cake mix and oil, water, & eggs required on the box
  • 1/3 cup orange juice
  • 1 box orange Jello
  • 1 3.4 ounce box vanilla pudding
  • 1 cup milk
  • 8 ounce tub whipped topping (Cool Whip)
  • orange zest and/or orange candies for garnish if desired


  1. Prepare cake in a 9 by 13″ baking pan according to package directions, substituting 1/3cup of the required water for orange juice. Allow to cool 15 minutes.
  2. Use a skewer or the handle of a wooden spoon to poke holes 1″ apart throughout the cake.
  3. Mix Jello mix according to package directions and pour over cake.
  4. Refrigerate at least 4 hours, up to 2 days.
  5. When ready to top, mix pudding and milk until blended. Fold in whipped topping.
  6. Spread topping over the cake. Garnish with orange zest, whipped cream, and/or orange candies if desired.


  • Be sure to poke holes no more than 1″ apart for the best flavor.
  • Use cool whip, not homemade whipped cream.
  • If you do have any leftovers (I never do!) keep it in the refrigerator up to 3 days.
  • You can make this cake up to 2 days ahead of time (it tastes better than way actually), just add the topping before serving.
  • Prep Time: 10 minutes
  • Cook Time: 45 minutes
  • Category: dessert
  • Method: baking
  • Cuisine: American


  • Serving Size:
  • Calories: 276
  • Sugar: 38.3 g
  • Sodium: 490.8 mg
  • Fat: 12 g
  • Carbohydrates: 40.1 g
  • Protein: 2.8 g
  • Cholesterol: 31.7 mg