Orange Creamsicle Poke Cake Recipe – Easy Fluffy Citrus Dessert

Let me just say—the aroma of bright orange zest and vanilla swirling through my kitchen as this Orange Creamsicle Poke Cake bakes is pure sunshine in cake form. The first time I made this, I was instantly taken back to sticky summer afternoons chasing the ice cream truck, clutching that iconic orange-and-vanilla treat in my small, eager hands. It’s the kind of moment where you pause, take a deep breath, and just smile because you know you’re onto something truly special (and honestly, who doesn’t love a little nostalgia with their dessert?).

This recipe isn’t just cake—it’s an experience. The soft, fluffy vanilla base is poked all over and soaked with tangy orange gelatin, then finished with a dreamy, creamy citrus topping that’s both light and luscious. I first whipped it up for a family potluck years ago, trying to recreate the magic of my favorite childhood treat. Let’s face it, I wish I’d discovered this Orange Creamsicle Poke Cake recipe sooner. My kids couldn’t stop sneaking bites off the cooling rack, and even my “not a dessert person” husband went back for seconds (and thirds, if we’re being honest).

It’s got that dangerously easy, crowd-pleasing quality—perfect for brightening up a dull afternoon, sweetening up your Pinterest dessert board, or making any celebration extra special. You know what? I’ve tested this one more times than I care to admit (all in the name of research, of course), and it’s become a staple for birthdays, family gatherings, and those “just because” days when you need a little pick-me-up. It feels like a warm hug, and you’re going to want to bookmark this one for sure.

Why You’ll Love This Orange Creamsicle Poke Cake Recipe

After baking dozens of poke cakes (and sampling my fair share along the way), I can confidently say this Orange Creamsicle Poke Cake stands out for all the right reasons. Here’s why you’ll be coming back to this recipe again and again:

• Quick & Easy: Comes together in just over an hour, and most of that is hands-off time. Perfect for busy weeknights, last-minute parties, or when you just need a little citrus magic fast.
• Simple Ingredients: No need for a fancy grocery run—most of these ingredients are pantry staples or easy to find at any store.
• Perfect for Any Occasion: This cake is a hit at summer BBQs, birthday parties, Mother’s Day brunches, or just a sweet treat for the kids after school.
• Crowd-Pleaser: Kids and adults both go wild for the creamy, dreamy citrus topping and the burst of orange flavor in every bite. Trust me, there won’t be leftovers.
• Unbelievably Delicious: The texture is melt-in-your-mouth fluffy, with a creamy topping that feels like a cross between whipped cream and orange mousse. The flavor combo is pure comfort food—nostalgic, refreshing, and just the right amount of sweet.

What really makes my Orange Creamsicle Poke Cake different? I’ve tested all sorts of tricks: using both orange gelatin and real orange zest for bold flavor, poking deep holes for maximum soakage, and blending sour cream into the topping for extra creaminess. It’s not just another poke cake—it’s the most luscious, citrusy version you’ll find. Each step is designed for big flavor and that signature creamsicle creaminess you crave.

And honestly, this isn’t just a dessert—it’s a little moment of joy. It’s the kind of cake that makes you close your eyes, savor the first bite, and maybe sneak a second slice after everyone’s gone to bed. It brings together everything I love: easy prep, reliable results, and a flavor that just makes people happy (and isn’t that what we’re really after?).

What Ingredients You Will Need

This Orange Creamsicle Poke Cake recipe is all about simple, everyday ingredients working a little magic together. Nothing fancy, nothing fussy—just good, honest flavors that deliver a perfect, fluffy cake and a creamy citrus topping.

• For the Cake:
  • 1 box white cake mix (15.25 oz / 432 g) – I like Duncan Hines or Betty Crocker for consistent results
  • 1 cup (240 ml) water – room temperature
  • 1/3 cup (80 ml) vegetable oil
  • 3 large eggs – room temperature for best rise
  • 1 tsp pure vanilla extract (rounds out the citrus beautifully)
  • 1 tbsp fresh orange zest (from about 1 large orange, for real citrus punch)
• For the Orange Filling:
  • 1 (3 oz / 85 g) box orange gelatin (Jell-O or store brand, for that classic creamsicle color and flavor)
  • 1 cup (240 ml) boiling water
  • 1/2 cup (120 ml) cold water
  • 2 tbsp orange juice (fresh or bottled, optional for extra zing)
• For the Creamy Citrus Topping:
  • 1 (8 oz / 226 g) tub whipped topping (Cool Whip or store brand, thawed)
  • 1 cup (240 ml) sour cream (full-fat or light, adds rich tang)
  • 1/2 cup (60 g) powdered sugar (for a touch of sweetness)
  • 2 tbsp orange juice (fresh or bottled, to tie in the citrus)
  • 1 tsp orange zest (for a little extra flavor and color)
  • Optional: orange slices, sprinkles, or zest for garnish

Ingredient Tips & Swaps:

• For a gluten-free cake, use your favorite gluten-free white cake mix.
• Want to make it dairy-free? Swap the sour cream for plant-based yogurt and use a dairy-free whipped topping.
• If you’re not a fan of orange, lemon gelatin works beautifully for a Lemon Creamsicle Poke Cake twist.
• No fresh oranges? Bottled orange juice and dried zest (in a pinch) will still deliver great flavor.

You don’t have to stress about specialty ingredients—just grab what you have, and this Orange Creamsicle Poke Cake will turn out light, fluffy, and full of that dreamy citrus flavor every time.

Equipment Needed

Good news: you won’t need any fancy gadgets to whip up this Orange Creamsicle Poke Cake. You probably have most of these tools in your kitchen already!

• 9×13-inch (23×33 cm) baking pan – Glass, metal, or ceramic all work well. If you’re using a dark pan, start checking for doneness a few minutes early.
• Mixing bowls – At least two: one large for the cake batter, one medium for the topping.
• Electric mixer or whisk – A hand mixer makes quick work of the batter, but a sturdy whisk will do in a pinch.
• Measuring cups and spoons – For accuracy (and to keep those flavors balanced).
• Wooden spoon or spatula – For mixing and spreading.
• Fork or the handle of a wooden spoon – For poking holes in the cake after baking (this is the fun part!).
• Microplane zester or fine grater – For getting that bright orange zest (a box grater works in a pinch, but zest carefully).

I’ve made this cake with both hand mixers and just a whisk—either works, honestly. If you’re short on mixing bowls, just rinse and reuse between steps. For budget-friendly gear, I love using my $10 hand mixer and a basic glass baking dish—no stress, easy cleanup. Just make sure you grease your pan well and let the cake cool before poking, or you’ll end up with torn cake (been there, trust me).

How to Make Fluffy Orange Creamsicle Poke Cake

1. Preheat & Prep: Preheat your oven to 350°F (175°C). Grease a 9×13-inch (23×33 cm) baking pan with nonstick spray or a thin layer of butter. Set aside.
2. Make the Cake Batter: In a large bowl, combine the white cake mix, 1 cup (240 ml) water, 1/3 cup (80 ml) oil, 3 large eggs, 1 tsp vanilla, and 1 tbsp orange zest. Beat with an electric mixer on medium speed for 2 minutes, scraping the bowl as needed. The batter should be smooth, light, and a little fragrant from the orange zest.
   
   Tip: Don’t overmix—just until combined and fluffy.
3. Bake: Pour the batter into your prepared pan and smooth the top with a spatula. Bake for 25–28 minutes, or until the top is lightly golden and a toothpick inserted in the center comes out clean.
   
   Sensory cue: The cake should spring back gently when touched, and your kitchen will smell like a creamsicle dream.
4. Cool Slightly & Poke: Let the cake cool in the pan for about 15 minutes. Using a fork or the handle of a wooden spoon, poke holes all over the surface of the cake, about an inch apart—go deep, but don’t tear the cake apart.
   
   Warning: If you poke while the cake is too hot, it’ll tear. If it’s too cool, the gelatin won’t soak in as well.
5. Prepare the Orange Gelatin: In a medium bowl, dissolve the orange gelatin in 1 cup (240 ml) boiling water. Stir until completely dissolved (about 2 minutes), then add 1/2 cup (120 ml) cold water and 2 tbsp orange juice. Mix well.
   
   Personal tip: I like to taste the gelatin mixture here—if you want it tangier, add another splash of orange juice.
6. Soak the Cake: Slowly pour the orange gelatin mixture evenly over the cake, letting it seep into the holes. Use a spoon to help guide the gelatin into stubborn spots.
   
   Prep note: Don’t rush! Pour slowly so the cake absorbs it all.
7. Chill: Place the cake in the refrigerator for at least 2 hours, or until the gelatin is set and the cake is completely cool.
   
   Efficiency tip: You can make this part the night before and finish the next day.
8. Make the Creamy Citrus Topping: In a medium bowl, combine the whipped topping, 1 cup (240 ml) sour cream, 1/2 cup (60 g) powdered sugar, 2 tbsp orange juice, and 1 tsp orange zest. Gently fold together until smooth, creamy, and slightly fluffy.
   
   Sensory cue: The topping should hold soft peaks and smell like oranges and cream.
9. Frost the Cake: Spread the creamy citrus topping evenly over the cooled cake. Swirl the top with your spatula for a pretty finish.
10. Garnish & Serve: Garnish with extra orange zest, sprinkles, or thin orange slices if you’re feeling fancy. Cut into squares and serve chilled for that classic creamsicle experience!

Troubleshooting Tips: If your topping seems too runny, chill it for 15 minutes before spreading. If the cake sticks to the pan, run a thin knife around the edges. For ultra-neat slices, wipe your knife between cuts. And if you’re short on time, a boxed whipped topping alone works in a pinch (but the sour cream mix is worth the extra two minutes, I promise).

Cooking Tips & Techniques

• Poke Deep, Not Wide: When poking holes in your Orange Creamsicle Poke Cake, aim for deep but not too close together. This lets the orange gelatin soak in without the cake falling apart. I learned the hard way—poke gently for best results.
• Cool Before Topping: Never try to frost a warm cake. The topping will melt and slide right off (ask me how I know). Make sure your cake is completely cool before adding that creamy citrus layer.
• Chill for Fluffiness: For the creamiest, fluffiest topping, chill your bowl and beaters before mixing. Cold whipped topping and sour cream whip up lighter and hold their shape longer.
• Don’t Over-Mix the Batter: Mix until just combined. Overmixing can make the cake dense and tough instead of tender and fluffy.
• Test for Doneness: Every oven is a little different—start checking your cake at 23 minutes with a toothpick. It should come out mostly clean with a few moist crumbs.
• Plan Ahead: This cake actually gets better as it sits. Make it a day in advance for the best texture and most vibrant flavor.
• Troubleshooting: If your gelatin doesn’t set, the cake may be too warm or you poured too quickly. Be patient with the chill time—it’s worth it.

I’ve had my fair share of cakes that turned to mush (from pouring gelatin too fast) or ended up with lumpy frosting (from not chilling the whipped topping). The little steps matter—don’t rush, and use your senses. If it smells like fresh oranges and looks like a creamsicle, you’re doing it right!

Variations & Adaptations

One of the best things about this Orange Creamsicle Poke Cake is how easy it is to tweak for different tastes and dietary needs. Here are some of my favorite ways to mix it up:

• Lemon Creamsicle Poke Cake: Swap the orange gelatin for lemon, use lemon zest and juice in the cake and topping, and garnish with candied lemon slices. It’s a bright, tangy twist that’s perfect for spring.
• Gluten-Free Version: Use a gluten-free white cake mix (like King Arthur or Betty Crocker’s gluten-free line) and double-check that your gelatin and whipped topping are gluten-free. The rest of the recipe works exactly the same.
• Dairy-Free Adaptation: Use a plant-based cake mix, swap sour cream for coconut yogurt, and use dairy-free whipped topping. The citrus flavor is still spot-on, and no one will guess it’s dairy-free.
• Raspberry Creamsicle: Use raspberry gelatin and fresh raspberries for garnish. The combo with the creamy topping is super refreshing in summer.

For a richer cake, try adding a layer of orange marmalade between the cake and the topping (my aunt’s trick—so good). You can also bake this as cupcakes or in a bundt pan—just adjust the baking time accordingly. Allergic to eggs? Use your favorite egg replacer in the cake mix. Honestly, I’ve made this cake a dozen ways, and it always turns out delicious. Make it yours!

Serving & Storage Suggestions

This Orange Creamsicle Poke Cake is best served chilled—straight from the fridge, with the topping piled high and a sprinkle of fresh orange zest. For a little extra flair, add thin orange slices or pastel sprinkles for that perfect Pinterest-worthy finish.

Pair it with a cold glass of milk, a mug of hot tea, or even a scoop of vanilla ice cream if you’re feeling indulgent. It’s the kind of dessert that fits in everywhere—from backyard BBQs to baby showers to lazy Sunday afternoons.

For storage, keep the cake covered in the refrigerator. It’ll stay fresh and fluffy for up to 4 days (if it lasts that long). The flavors actually deepen overnight, so don’t hesitate to make it ahead. If you want to freeze leftovers, cut the cake into squares, wrap tightly in plastic wrap, and freeze for up to 1 month. Thaw overnight in the fridge—just know the topping may lose a little volume after freezing, but the flavor stays dreamy.

Reheat gently in the microwave for 10–15 seconds if you prefer it slightly warm, but honestly, this dessert shines cold. As the days pass, the orange flavor gets more intense and the cake gets even more moist—pure magic!

Nutritional Information & Benefits

Each serving (1/12 of the cake) is estimated to have about 280 calories, 11g fat, 40g carbohydrates, and 3g protein. Made with real orange zest and juice, you get a little vitamin C in each slice, plus a nice dose of happiness (not an official nutrient, but it counts in my book).

This recipe is easy to adapt for gluten-free or dairy-free diets—just swap the cake mix and topping as needed. It does contain eggs and dairy in the classic version, so be mindful of allergies. Using light sour cream and reduced-fat whipped topping can lighten it up a bit, too.

For me, desserts should make you smile and bring people together. This Orange Creamsicle Poke Cake does both, and a single slice is a sweet, sunny treat you can feel good about sharing.

Conclusion

If you’re craving a dessert that’s simple, nostalgic, and guaranteed to make everyone at the table happy, this Fluffy Orange Creamsicle Poke Cake with Creamy Citrus Topping is your answer. It’s got the perfect balance of fluffy cake, juicy citrus, and dreamy cream—plus, it’s a breeze to make and share.

Don’t be afraid to play with the flavors and adapt it to your family’s tastes. That’s part of the fun! Personally, I love how this cake brings back childhood memories and sparks new ones every time I serve it.

If you try this recipe, I’d love to hear how it turned out—or what creative twists you added! Leave a comment, share your photos, or pin this to your favorite dessert board. Happy baking, and here’s to more sunshine-filled slices in your life!

Frequently Asked Questions

Can I make Orange Creamsicle Poke Cake ahead of time?

Absolutely! In fact, the flavors get even better if you make it a day ahead. Just keep it covered in the fridge until you’re ready to serve.

What can I use instead of orange gelatin?

If you want to switch things up, try lemon, strawberry, or raspberry gelatin. Each one pairs beautifully with the creamy topping for a new twist.

Can I freeze leftovers?

Yes! Slice the cake, wrap tightly in plastic wrap, and freeze for up to 1 month. Thaw overnight in the fridge before serving. The topping may lose a bit of fluff, but the flavor stays great.

How do I make this cake gluten-free?

Just use a gluten-free white cake mix and double-check that your gelatin and whipped topping are gluten-free. The rest of the recipe is naturally gluten-free.

Can I use homemade whipped cream instead of whipped topping?

You sure can! Whip 2 cups (480 ml) cold heavy cream with 1/3 cup (40 g) powdered sugar until stiff peaks form, then fold in the orange juice and zest as directed. It’s extra luscious and totally worth the effort.

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