Introduction
This orange creamsicle cake is sunshine on a plate. Inspired by the nostalgic frozen treat, it blends bright citrus flavor with sweet vanilla in a soft, ultra-moist poke cake. With a fluffy mandarin orange frosting and fun presentation, this cake is a family favorite for birthdays, potlucks, or anytime you want something sweet and refreshing. The orange creamsicle cake is easy to make with a box mix and a few simple additions that bring big flavor and vibrant color to every bite.
Why You’ll Love This Recipe
Bright orange and vanilla flavor combo everyone loves
Made with cake mix for ease and speed
Moist texture thanks to the JELLO poke technique
Dairy-free option with almond milk
Beautiful pastel colors for fun presentation
Recipe Origins
This recipe is a modern twist on the classic creamsicle pop—a frozen orange treat with a creamy vanilla center. Poke cakes became popular in the 1970s as a fun way to add moisture and color using gelatin. This version uses mandarin oranges and orange zest to enhance the citrus experience, while keeping the prep time low and the wow factor high.
Ingredients
15.25 ounces vanilla cake mix
3 eggs room temperature
1 cup milk or vanilla almondmilk
½ cup vegetable oil
1 tablespoon orange zest
3.4 ounces orange JELLO
1¼ cup boiling water
⅓ cup fresh squeezed orange juice
15 ounces can of mandarin oranges
3.5 ounces vanilla instant pudding mix
8 ounces Cool Whip or whipped cream
Instructions
1- Prepare the cake mix according to the package instructions using milk and adding orange zest
2- Bake in a 9 x 13 inch pan as directed and cool for 10 minutes
3- Use a skewer or fork to poke holes all over the top of the cake
4- In a bowl, dissolve orange JELLO in boiling water
5- Stir in the orange juice and pour evenly over the cake
6- Refrigerate the cake for at least 3 hours
7- In a mixing bowl, beat mandarin oranges and pudding mix until smooth
8- Fold in the Cool Whip gently until fluffy
9- Spread frosting over chilled cake and refrigerate for 30 more minutes before serving
Nutrition Information
Calories: 172
Fat: 6g
Carbohydrates: 27g
Protein: 2g
Sodium: 198 mg
Quick Facts
Preparation Time: 10 min
Cooking Time: 28 min
Servings: 24
Difficulty: ⭐
Storage and Reheating Tips
Store the frosted cake in the refrigerator in an airtight container for up to 3 days. For best texture and flavor, allow the cake to chill fully before serving. Avoid freezing this cake as the JELLO and whipped topping may separate after thawing.
Serving Suggestions
Top each slice with a candy orange slice and a sprig of mint
Serve alongside lemonade or iced tea for a summer treat
Pair with grilled chicken or burgers for a fun backyard party combo
Add extra orange zest on top of the frosting for bold flavor
Common Mistakes
Over-poking the cake: makes it soggy and overly orange
Frosting too early: warm cake will melt the topping
Skipping chill time: prevents the JELLO from setting properly
Using drained mandarins: the juice adds moisture and flavor to the frosting
Recipe Variations
Creamy swap: Use cream cheese frosting with orange zest
Zest it up: Add lemon or lime zest for a citrus blend
Layer version: Make as two 9-inch round cakes and layer with frosting
Chocolate twist: Add mini chocolate chips to the batter or top with a chocolate drizzle
Frequently Asked Questions
Can I make this ahead of time?
Yes, this cake is perfect for preparing the day before. Chill fully and frost right before serving or the night before.
Can I use a white cake mix?
Absolutely. Just add 1 teaspoon vanilla extract to boost the vanilla flavor.
Is there a dairy-free option?
Yes, use almond milk in the cake and a dairy-free whipped topping alternative in the frosting.
What’s the best way to poke the cake?
Use a skewer or the handle of a wooden spoon to create evenly spaced holes without tearing the cake.