This easy Orange Creamsicle Poke Cake is a wonderful addition to all your summer parties! A lovely vanilla cake that is bursting with orange flavor and topped with a fluffy orange and vanilla frosting that no one will be able to resist. We love to serve this with grilled chicken made with our 5-star chicken marinade and my famous broccoli salad – delicious!
This recipe is sponsored by Almond Breeze.
Orange Creamsicle Cake
Creamsicles have always been one of my favorite summer time treats. That combination of orange and vanilla is just so magical! Today I’ve recreated that magical combination in cake form. It’s really one of my summer time staples because the flavors are just so fun and I love to decorate this easy snack cake.
One of the best things about this orange creamsicle cake recipe is that you get that fun contrast in colors in the actual cake. How? With JELLO! Poke cakes are a great way to add some bright color and, of course, flavor to any cake. It’s super simple to do and makes the cake extra moist as well.
I used a vanilla cake mix because, well, vanilla and orange is what makes a creamsicle a creamsicle. If you only have a white cake mix on hand you could add a teaspoon of vanilla extract to the mix to help with the vanilla flavor. For even more vanilla flavor, I used Almond Breeze Vanilla almondmilk. It’s delicious and creamy and the perfect addition to this creamsicle cake recipe. It’s available in both refrigerated and shelf stable so you can keep it on hand in the pantry.
Because we’re using a cake mix here, I added some orange zest to really add freshness to the cake. This is a great way to pump up the flavor anytime you use a box mix.
After the cake has baked, poke holes in the top using a skewer (see video below). You can also use a fork if you like. Pour in the JELLO mixture and then let the cake chill before frosting.
The frosting is a super simple, extra fluffy frosting that take about 3 minutes to make. You’re going to LOVE it. I grabbed some fresh mint leaves from my garden, orange sanding sugar, and some candy orange slices to give this cake an extra-special presentation. I think it’s adorable 🙂
Tips for the Best Creamsicle Cake
- Don’t go crazy when you poke holes in the cake. If you over do it, you’ll end up with a cake that’s the color of your jello. You want the holes to be far enough apart that it gives the pretty stripes throughout the cake.
- This frosting is one of my favorite frostings to make. I usually make the pineapple version like I did for this cake and this cake, but a can of mandarin oranges really brought this cake to life. It gives the frosting a pale orange color which is just beautiful. You can see the mandarin specks throughout. If you prefer, a cream cheese frosting with some orange zest in it is also super delicious!
- This cake is dairy free thanks to Almond Breeze almondmilk. I used the vanilla Almond Breeze almondmilk because you really can’t add too much vanilla flavor to this Orange Creamsicle Cake recipe.
- Make sure you let the cake chill for several hours before frosting. You want that jello to really soak in and set up. I chill for another 30 minutes or so after frosting just to let the flavors meld. If you are in a rush, you can serve immediately after frosting.
What You Need to Make this Orange Creamsicle Cake
- 9 x 13 baking dish – this easy creamsicle cake is baked in a 9 x 13 baking dish. I prefer this one because of it’s nice square corners and straight sides.
- Zester – that orange zest gives amazing flavor to this cake and a little zester is the perfect tool for the job.
- Juicer – use your hands if you can but if you have carpal tunnel like I do, a juicer is a nice reprieve.
- Whisk – much faster than a fork when you’re whisking the water and JELLO together, and it does a better job too!
- Offset spatula – this handy tool makes quick work of spreading that deliciously fluffy frosting!
More AWESOME Cake Recipes To Try
How To Make an Orange Creamsicle Cake
Orange Creamsicle Cake
Ingredients
Cake
- 15.25 oz boxed vanilla cake mix
- 3 eggs
- 1 cup vanilla almondmilk
- 1/2 cup vegetable oil
- 1 tbsp orange zest
- 3.4 oz orange JELLO
- 1 1/4 cup boiling water
- 1/3 cup fresh squeezed orange juice
Frosting
- 15 oz can of mandarin oranges (do not drain)
- 3.5 oz package vanilla instant pudding mix
- 8 oz Cool Whip
Instructions
Vanilla Cake
- Prepare cake mix according to package directions, for a 9 x 13 inch baking pan, substituting vanilla almondmilk (or regular milk) for the water and adding the orange zest. (Your exact measurements may vary slightly depending on the brand of cake mix you use.)
- Bake using package directions. Remove from oven and let cool on a rack for approximately 10 minutes.
- Use a skewer to poke holes in the top of the cake.
- Place orange JELLO mix in a heat proof bowl and slowly add boiling water. Whisk until the JELLO has completely dissolved.
- Stir in fresh orange juice.
- Carefully and slowly pour JELLO mixture over the top of the cake. Refrigerate for at least 3 hours.
Mandarin Orange Frosting
- Beat mandarins and pudding mix together until combined.
- Gently fold in the Cool Whip or whipped cream until incorporated.
- Spread on cooled cake.
- Refrigerate for at least 30 minutes before serving.
Video
Nutrition
Disclosure:Â This recipe is sponsored by Almond Breeze. Thank you for supporting the brands that make Mom On Timeout possible!
Hope says
Made this for my boyfriends birthday. It was so good. Only difference was I added 1/2 cup sour cream to the cake batter, and instead of using cool whip in the frosting I used homemade whipped cream. SO yummy. Thanks for the recipe.
Chrissy says
I made this cake for my family on a hot summer day and it is absolutely delicious. Tastes just like a creamcicle, everyone even went back for seconds. I followed the recipe exactly. This is definitely something that will be in my dessert rotation.
Annette says
Thank you for sharing. I made this for a UT Vols party and everyone loved it. It was very moist and light.
Sharon says
This cake sounds so good…I will have to try it out.
Carol says
This sounds delicious. One thing I will add is that it’s not dairy free, since there is milk in Cool Whip. My granddaughter is allergic to milk and she cannot have Cool Whip.
Katie says
Does this have to be made in a 9×13 pan, or could I make it into a layer cake?
Trish - Mom On Timeout says
Interesting thought, I’ve never tried so I can’t say for sure. I do know that poking the holes will cause some structural issues so I definitely wouldn’t try more than 2 layers.
Granny Jean says
I plan on making this cake tomorrow.
A bit of trivia: When I was a kid our Ice cream man sold Dreamsicle bars. Then I read that people were talking about Creamsicles on recipe sites. Did some checking and in Texas and other southwestern States they were made with water. In the Southeast they were made with milk. Of course I am talking about the pale orange topping, not the ice cream.
Thanks for posting the recipe. I am looking forward to baking this tomorrow.
Lenisa says
Tried the orange creamsicle cake yesterday. I have never liked orange creamsicles but love trying your recipes so went with this one. The cake taste fantastic but for some reason the frosting would not fluff up. It stayed runny and I went exactly by your recipe, but that is ok because it did taste exactly like an orange creamsicle which I still don’t care for. BUT however I love chocolate dipped oranges and I put my spin on the cake by putting chocolate frosting on it and it was amazing. I have enjoyed all your recipes I have tried. Thank you for putting them out there and have an amazing weekend……..
Trish - Mom On Timeout says
Ooooh! Chocolate and orange is my sister’s favorite! What a great idea! Not sure what happened with the other frosting but I’m glad you enjoyed the cake!
Michelle K Drozdibob says
This is a fabulous twist on a long time recipe some folks called pineapple cooler cake. The fresh orange juice and zest really make the difference! I will make this for the entire family as part of the Easter desserts. Refreshing!! ps I did use 2% milk, instead of the almond milk, as hubby does not like almond milk.
Sandi Fletcher says
Does Almond milk have to be used or could I use 2% which is what I buy.
Trish - Mom On Timeout says
Any milk will work in this recipe Sandi – enjoy!
Barbara Griswold says
That creamsicle cake was a hit with everyone I keep getting request to make them..so easy and scrumptious.Barbaragrizzy1111@gmail love all your blogs carrot cake that’s all time favorite. Keep blogging.
Trish - Mom On Timeout says
Thank you SO much Barbara! Hope you’re having a lovely week!
Veronica Chandler says
This is my favorite of all time and much easier than the recipe appears .
Trish - Mom On Timeout says
It really is wonderfully easy and I just love it for summer Veronica! Thanks for stopping by! Have a great weekend!
michelle perry says
this cake is scrumptiously delicious and a big favourite in my house now. have made it several times and always a big hit all year round for me.
Trish - Mom On Timeout says
Love that so much Michelle! Thank you!