This orange creamsicle cake tastes like the frozen bar you loved as a kid, yet it comes together with boxed cake mix and pantry staples. First, the orange gelatin seeps into every fork-made pocket; then a light vanilla pudding-whipped topping blankets the surface for a creamy finish. The result is a bright, retro dessert that travels well to potlucks and keeps guests smiling.
Table of contents
Orange Creamsicle Cake
Course: DessertCuisine: AmericanDifficulty: Easy4
30
minutes40
minutes300
kcal1
hour10
minutesA bright, retro poke cake soaked with orange gelatin and topped with fluffy vanilla cream — a fuss-free dessert that tastes like the classic frozen treat.
Ingredients
1 (18.25 oz) box orange cake mix
2 (3 oz) boxes orange-flavored gelatin
1 (3.5 oz) box instant vanilla pudding mix
1 cup milk
1 tsp vanilla extract
1 (8 oz) tub frozen whipped topping, thawed
1 cup hot water
1 cup cold water
Directions
- Bake the orange cake mix in a 9×13 in pan following the package directions; cool completely.
- Poke the cooled cake all over with a meat fork to create deep channels.
- Dissolve one box of gelatin in 1 cup hot water, then stir in 1 cup cold water.
- Slowly pour the liquid gelatin over the cake so it sinks into the holes.
- Refrigerate the cake for 2–3 hours until the gelatin is set.
- Whisk the remaining gelatin, pudding mix, milk, and vanilla until smooth.
- Fold in the thawed whipped topping to make a light frosting.
- Spread frosting over the chilled cake, then keep refrigerated until serving.
What You’ll Need
Gather these ingredients and a few basic tools before you start baking:
- 1 box orange cake mix
- 2 boxes orange-flavored gelatin
- Instant vanilla pudding mix
- Milk (whole or 2%)
- Vanilla extract
- Frozen whipped topping, thawed
- Hot and cold water for gelatin
- 9×13 in baking pan
- Meat fork or skewer for poking
- Mixing bowls and whisk
Detailed Cooking Instructions
Time needed: 4 hours
Bright orange poke cake soaked with gelatin and topped with fluffy vanilla cream.
- Bake cake
Prepare cake mix in a greased 9×13 in pan and bake; cool completely.
- Poke holes
Use a meat fork to poke deep holes across the cooled cake.
- Add gelatin
Dissolve one gelatin box in hot water, stir in cold water, then pour evenly over cake.
- Chill
Refrigerate for 2–3 hours until gelatin firms.
- Make topping
Whisk pudding mix, remaining gelatin, milk, and vanilla; fold in whipped topping.
- Frost
Spread topping over chilled cake and return to fridge until serving.
Tips & Tricks
- For a lighter bite, swap regular cake mix for a “light” or sugar-free version; just follow the box directions.
- Need a make-ahead dessert? Bake and soak the cake the night before, then add the creamy topping the next morning.
- If you want bold color, add a drop of orange gel food coloring to the gelatin before pouring it over the cake.
- Store leftovers covered in the fridge for up to three days; the poke cake stays moist and cool.
- Gluten-free cake mix works, but check that the pudding mix and gelatin are certified gluten-free as well.
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Frequently Asked Questions
Yes, sugar-free orange gelatin sets the same way and keeps the cake lower in added sugar.
Because of the pudding and whipped topping, keep the cake chilled until serving and store leftovers in the fridge.
Freeze unfrosted poke cake wrapped tight for up to two months; thaw, add topping, and serve.
Add 1 tablespoon orange zest and replace water with orange soda to boost citrus flavor.
Save This Recipe for Later
If this nostalgic dessert made you smile, pin it now or print a copy so it’s ready for your next potluck.
Pin it here