Orange Creamsicle Poke Cake
This Orange Creamsicle Poke Cake is made with a homemade vanilla cake that’s soaked with a mix of sweetened condensed milk and orange JELLO powder. It’s topped with vanilla whipped cream for a combination that is reminiscent of a creamsicle and perfect for summer!
I hope you had a wonderful Easter weekend. Ours was relatively laid back and involved plenty of food, friends and celebrating the resurrection of our Lord and savior, Jesus Christ! It was a beautiful day too – nice and warm. We took Jessie on a nice, long walk and then remembered that although we are excited about all the warm weather, she actually prefers winter. The sun is hot for her and she’s a spoiled indoor dog. 🙂 She does love a good walk though.
We also completed day 4 of my IVF shots. So far things have gone pretty well. The first two days were a little more stressful because we hadn’t quite gotten the hang of mixing all the medicines and pulling everything into the syringes, but we’ve got it down pretty well now. The needles are small and the physical marks they leave behind are smaller. Emotional marks are yet to be seen, but so far all is well. We have a first monitoring appointment tomorrow to see how things are progressing.
I’ve been extra healthy recently in preparation for these couple of weeks, so sadly I didn’t get to eat a ton of this cake. I wanted to – creamsicles are definitely a fave – but I did get to taste it and it was delicious! Between my Orange Creamsicle Ice Cream Cake and this poke cake, it’s hard to decide which is more fun.
One thing I’ll say for this cake is that it’s super easy to make! The vanilla cake is homemade, but you could swap it out for a cake mix if you really wanted to. Making the homemade cake is quick – no creaming or anything. You don’t even have to pull out your mixer if you don’t want to. Just mix the wet ingredients and dry ingredients separately, combine them, then add some water. A couple bowls and a whisk! I’ll note that the final batter is quite thin, so don’t be alarmed. It bakes up lovely!
When the cake comes out of the oven, poke holes all over it. I use a knife sharpening rod, but you could also use a straw or the end of a wooden spoon or something similar.
The mixture that’s poured over the cake is a mix of sweetened condensed milk, water and orange JELLO powder. You want to be sure to heat the water so that it’s hot enough for the JELLO powder to dissolve before you add it to the milk. You could heat it in the microwave or over the stove, as long as it will dissolve the powder. We don’t want a grainy cake.
Pour the mixture over the cake and allow it to soak into the holes while the cake cools. I think this cake gets even better as it sits.
The topping is a light vanilla whipped cream. It goes great with the orange-flavored cake and whips up quickly. Spread it over the cake and then top it as you like. I decided to pipe some swirls of whipped cream over the spots where I thought slices would be cut and add a little orange candy slice to each. Simple and fun!
This cake just screams summer and reminiscing about childhoods spent eating creamsicles! If you love the flavor as much as I do, you’ll love this cake!
NOTE: Recipe updated 5/30/17 so that the orange mixture poured over the cake is a bit less thick. Some additional orange flavor was also added to the cake itself.
Orange Creamsicle Poke Cake
- Yield: 12-15 Slices
- Category: Dessert
- Method: Oven
- Cuisine: American
2 1/2 cups (325g) all purpose flour
2 cups (414g) sugar
3 tsp baking powder
1 tsp salt
1 cup (240ml) milk
1/2 cup (120ml) vegetable oil
1 tbsp vanilla extract
2 large eggs
2 tbsp orange zest
1/2 cup (120ml) water
1/4 cup (60ml) fresh squeezed orange juice*
3 oz package orange JELLO powder
1 1/4 cup boiling water
3/4 cup sweetened condensed milk
2 1/4 cups (540ml) heavy whipping cream
1 cup (115g) powdered sugar
2 tsp vanilla extract
Orange candy slices
1. Preheat oven to 350°F (176°C) and prepare a 9×13 inch cake pan with non-stick baking spray.
2. Add the flour, sugar, baking powder and salt to a large mixer bowl and combine. Set aside.
3. Add the milk, vegetable oil, vanilla extract, eggs and orange zest to a medium sized bowl and combine.
4. Add the wet ingredients to the dry ingredients and beat until well combined.
5. Slowly add the water and orange juice to the batter and mix on low speed until well combined. Scrape down the sides of the bowl as needed to make sure everything is well combined.
6. Pour the batter into the prepared cake pan and bake for 28-30 minutes, or until a toothpick comes out with a few moist crumbs.
7. Remove the cake from the oven and poke holes all over the top of the cake.
8. Add the JELLO powder to the boiling water, then stir until the powder dissolves completely. You don’t want it to remain grainy.
9. Add the orange mixture to the sweetened condensed milk and mix until well combined.
10. Pour the orange mixture over the top of the cake, allowing it to soak into the holes. Let cake cool completely.
11. To make the whipped cream topping, place the heavy whipping cream, powdered sugar and vanilla extract into a large mixer bowl. Whip on high speed until stiff peaks form.
12. Spread the whipped cream over the top of the cake and top with swirls of frosting and orange candy slices.
13. Refrigerate the cake until ready to serve. Cake is best for 3-4 days.
* Be sure to use a fresh orange for the juice, not store-bought juice. Store-bought juice has additional sugar and other things added that will affect the way the cake bakes.