Orange Creamsicle Poke Cake is a flavorful creamy orange cake made with fresh orange juice, jello and cake mix. It's topped with a whipped cream frosting.
Preheat the oven to 350 degrees. Grease a 9x9 baking dish.
Prepare cake by combining cake mix, eggs, orange juice, and vegetable oil in the bowl or a stand mixer or with a hand mixer. Pour into the prepared baking dish.
1 box white cake mix, 3 large eggs, 1 cup orange juice, ½ cup vegetable oil
Bake for 33-35 minutes, until set. Then remove from the oven and let cool 30 minutes.
Use the bottom of a wooden spoon, straw or other dowel type item to poke holes throughout the cake.
For the Filling
Bring a cup of water to a boil and then whisk in orange jello mix until fully dissolved. Stir in 1 cup of cold water. Pour the mixture over the cake, making sure to fully coat.
3 oz orange flavored jello mix, 1 cup water, 1 cup water
Refrigerate cake for 2-3 hours.
For the Frosting
In a large bowl, whisk together vanilla pudding mix with milk until combined. Then fold in slightly thawed whipped topping until fully combined.
3.4 oz instant vanilla pudding mix, 1 cup milk, 8 oz whipped topping
Spread the frosting over the cake and return to the refrigerator for at least 30 minutes.
Garnish cake with 1 tablespoon orange zest, orange sprinkles, candied oranges, fresh orange slices or other topping if desired. Cut into squares and serve.
Orange Creamsicle Poke Cake will keep in the fridge, covered for 2-3 days.
Notes
To freeze: bake and cool cake. Prepare jello and pour on top. Refrigerate for 2-3 hours, remove cake from the pan, tightly wrap in plastic wrap and return to the pan. Freeze for 1-2 months.