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This orange creamsicle cake is a poke cake that tastes just like the frozen treat, with orange and vanilla in every bite. My secret is swapping the water in the cake mix for freshly squeezed orange juice, so the orange flavor starts in the cake itself instead of only in the topping. It comes together with a boxed mix and a few pantry staples, then chills while you do something else. Easy peasy and a kid-favorite.
Don’t y’all love a poke cake? Remember years ago when it started with Jell-o® and poking holes in the cake with a wooden spoon? I’m really aging myself now because I’m pretty sure that was back in the 70s. 🤪
I loved my 4th of July Poke Cake so much that I thought we could try different colors and flavors. The old-fashioned orange creamsicle seemed like a good place to start. I remember this one at church suppers. The premise is the same: a boxed cake mix with holes poked in it and liquid poured over the top. I used orange juice in the cake mix batter and poured orange gelatin over the top.
This started as a boxed-mix poke cake, and the goal was getting real orange flavor through the whole thing instead of just on top. Two moves do most of the work: orange juice stands in for the water in the cake batter, and a layer of orange gelatin soaks down into the holes after baking. The vanilla pudding and whipped topping handle the cream side of the creamsicle.
Testing results for creamsicle cake
- I baked this cake with whole milk and with evaporated milk and testers preferred the version with evaporated milk. It thickens the pudding into a firmer, richer layer than regular milk does.
- I will die on the hill of insisting on freshly squeezed citrus juice anytime you need juice, especially when it’s a primary flavor like in this cake. We did test the cake using bottled orange juice and it’s delicious. But it’s BETTER with fresh orange juice.
I hope you make this recipe. I think you’ll love it!
Ingredient notes
Here are a few things to know about the ingredients in this recipe.
➡️➡️➡️ The full ingredient amounts and instructions are listed below on the printable recipe card. Scroll below the recipe card for frequently asked questions and tips for success.
French vanilla cake mix. I use a French vanilla mix because the extra vanilla plays up the creamsicle flavor against the orange. A standard 15.25 ounce box works, and you make it per the box directions with one swap below.
Freshly squeezed orange juice. This replaces the water the box calls for, so the orange flavor starts in the cake instead of only in the topping. Fresh juice has the brightest flavor, but a good not-from-concentrate carton juice works if you’re short on time.
Orange gelatin. A box of orange Jell-o makes the layer that soaks into the poked holes. Mix it with water as the box directs, then pour it over while it’s still liquid.
Instant vanilla pudding mix. This is the dry mix, not a pudding cup. It thickens with the evaporated milk into the cream layer that gives the cake its name.
Evaporated milk. Evaporated milk makes the pudding layer thicker and richer than regular milk. Do not grab sweetened condensed milk by mistake!
Cool Whip. Thawed Cool Whip, folded with a little powdered sugar, goes on top. If you’d rather skip the tub, my Homemade Whipped Cream works, though it’s softer and best added closer to serving.
Mandarin oranges. These are for the garnish. Canned mandarin slices are easy and what I usually use. Just drain them well so they don’t weep onto the topping.
Pin this now to save it for laterHow to make orange creamsicle cake
- Make the cake batter, swapping freshly squeezed orange juice for the water the box calls for, then bake it in a 9×13 dish.
- Cool the cake, then poke holes across the top all the way to the bottom of the dish.
- Pour the orange gelatin over the holes, then whisk the pudding and evaporated milk and spread that over the top.
- Fold powdered sugar into the Cool Whip and spread it over the whole cake.
- Chill until set, then garnish with mandarin oranges before serving.
Building the creamsicle flavor
A creamsicle is orange and vanilla together, and this cake builds that in three places. The orange comes from the juice in the batter and the orange gelatin that soaks into the cake, so the fruit flavor runs all the way through instead of just sitting on the surface.
The cream side comes from the vanilla pudding layer and the sweetened whipped topping. Vanilla pudding made with evaporated milk sets into something closer to a custard, which is what gives that soft, ice-cream quality people remember.
Pour the gelatin while it’s still liquid and spread the pudding while it’s still pourable so both reach down into the holes. Working with them at the right consistency is the difference between flavor in every bite and flavor that just sits on top.
Variations
- Candy garnish. Swap the mandarin slices for orange slice candies for a different look on top. You can make this a fun Halloween cake too.
- Whole milk for the pudding. Use whole milk in place of evaporated milk. The cream layer sets a bit softer but still tastes great.
- Frozen creamsicle treat. Freeze the finished cake for at least 4 hours and serve it like an ice cream cake. If you like frozen desserts, my Caramelized Banana Ice Cream is another easy one.
- Scratch cake. While the boxed French vanilla mix keeps this easy, you can bake my Moist Yellow Cake from scratch and pick up at the poke step.
- Cupcakes. Bake the batter as cupcakes, then poke and spoon the gelatin and pudding over each one for single servings.
Make-ahead and storage
Make ahead. Poke cakes are a good make-ahead dessert because they only get better as they sit. Assemble it a day before you need it and let it chill overnight so the gelatin and pudding fully set.
Storage. Keep the cake covered in the refrigerator for up to 5 days. It also freezes well for up to 5 months. Thaw it in the refrigerator before serving.
If you make this recipe, please leave a comment and ⭐️⭐️⭐️⭐️⭐️ below!
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Ingredients
- 1 box (15.25 ounces) French vanilla cake mix, plus the eggs and oil listed on the box
- 1 cup freshly squeezed orange juice (in place of the water on the box)
- ½ teaspoon vanilla extract
- 1 box (3 ounces) orange gelatin, plus water as directed on the box
- 1 box (3.4 ounces) instant vanilla pudding mix
- 2 cups evaporated milk
- ½ cup powdered sugar
- 8 ounces Cool Whip, thawed
- 1 ½ cups mandarin orange slices, drained if canned
Instructions
- Preheat the oven to 350 degrees F and grease a 9×13-inch baking dish.
- In a large bowl, combine 1 box (15.25 ounces) French vanilla cake mix, plus the eggs and oil listed on the box, replacing the water with 1 cup freshly squeezed orange juice (in place of the water on the box) and adding 1/2 teaspoon vanilla extract. Mix until well combined.
- Pour the batter into the greased dish and bake for 35 minutes, or until a toothpick inserted into the center comes out clean.
- Chill the cake in the refrigerator for at least 15 minutes, or until cool to the touch throughout.
- Once chilled, use the back of a spatula to poke holes across the surface of the cake. Space the holes about 1 inch apart and push them down to the bottom of the dish.
- In a medium bowl, mix 1 box (3 ounces) orange gelatin, plus water as directed on the box with water as directed on the box. Pour the liquid over the cake, working it into each hole.
- In a second medium bowl, whisk 1 box (3.4 ounces) instant vanilla pudding mix with 2 cups evaporated milk until the mixture thickens.
- Spread the pudding over the top of the cake, filling each hole.
- In a large bowl, fold 1/2 cup powdered sugar into 8 ounces Cool Whip, thawed until smooth. Spread the mixture over the entire top of the cake.
- Chill in the refrigerator for at least 45 minutes.
- Garnish with 1 1/2 cups mandarin orange slices, drained if canned and serve chilled.
Notes
- Make ahead and chill overnight so the layers set. Store covered in the refrigerator up to 5 days, or freeze up to 5 months and thaw in the refrigerator before serving.
- For a softer, less sweet topping, use homemade whipped cream in place of Cool Whip and add it closer to serving.
Nutrition
Questions and tips
Storing orange creamsicle cake
Keep the cake covered in the refrigerator for up to 5 days. It also freezes well for up to 5 months. Thaw it in the refrigerator before serving.
Yes. Orange gives you the classic creamsicle flavor, but you can use another flavor if you want a different spin. The method stays the same.
You can use either. Canned mandarin slices are easy and what I usually reach for, but fresh orange or mandarin segments work just as well for the garnish. Pat fresh segments dry before adding them so they do not weep onto the topping.
Use instant pudding mix, not cook-and-serve. The instant mix thickens with the evaporated milk into the layer that sets the cake, and cook-and-serve will not set up the same way here.
The fix is almost always chill time. Make sure the cake is fully chilled before slicing so the gelatin and pudding have set. Cutting in too early leaves the layers loose.
Yes. Use a gluten-free French vanilla or vanilla cake mix and check that the pudding mix is labeled gluten-free. The rest of the ingredients are naturally gluten-free.
