I am always amazed by poke cakes. Before, I didn’t even know what it means! When I first made a poke cake I laugh at myself, I thought, “Hey! poke is poking the cake with a fork to make holes”. Now I get it.
Poke cakes are not just pretty, they’re delicious, too! Like this Orange Creamsicle Poke Cake that reminds me of summer and popsicles. It is very easy to make. I am sure you’ll love it!
What you need:
1 (15.25 oz.) box white cake mix
3 eggs
1/2 cup oil
1 cup of water
1 tsp. vanilla extract, optional
Filling:
1 (3 oz.) package orange jello
1 cup of boiling water
1/2 cup cold water
Frosting:
1 (8 oz.) package frozen whipped topping, thawed
1 (3.4 oz.) instant vanilla pudding mix
1 cup milk
1 (11 oz.) can of mandarin oranges, drained, garnish
HOW TO ORANGE CREAMSICLE POKE CAKE
Step 1: Prepare the oven. Preheat to 350 degrees F or according to the cake packaging directions. With a non-stick spray, grease a 9 x 13-inch baking pan.
Step 2: In a large bowl, pour the cake mix, eggs, oil, water, and vanilla extract. Mix until smooth.
Step 3: Pour mixture into the greased baking pan. Put in the oven and bake according to the package instruction.
Step 4: Remove the baking pan from the oven and let it cool for 15 minutes. Once cooled, poke the cake all over with a fork.
Step 5: In a large bowl, whisk jello mix in boiling water, stir until fully dissolved. Then, stir in cold water.
Step 6: Pour jello over the top of the cake, watch as the holes absorb the jello. Then, cover the cake and refrigerate for at least two hours.
Step 7: In a separate large bowl, whisk the milk. Keep stirring until thickened. Fold in frozen whipped topping until fully incorporated.
Step 8: Slowly pour the mixture over the chilled cake. Spread evenly.
Step 9: Top cake with drained mandarin oranges. Slice and serve.
Ingredients
- 1 (15.25 oz.) box white cake mix
- 3 eggs
- 1/2 cup oil
- 1 cup of water
- 1 tsp. vanilla extract, optional
- Filling:
- 1 (3 oz.) package orange jello
- 1 cup of boiling water
- 1/2 cup cold water
- Frosting:
- 1 (8 oz.) package frozen whipped topping, thawed
- 1 (3.4 oz.) instant vanilla pudding mix
- 1 cup milk
- 1 (11 oz.) can of mandarin oranges, drained, garnish
Instructions
Step 1: Prepare the oven. Preheat to 350 degrees F or according to the cake packaging directions. With a non-stick spray, grease a 9 x 13-inch baking pan.
Step 2: In a large bowl, pour the cake mix, eggs, oil, water, and vanilla extract. Mix until smooth.
Step 3: Pour mixture into the greased baking pan. Put in the oven and bake according to the package instruction.
Step 4: Remove the baking pan from the oven and let it cool for 15 minutes. Once cooled, poke the cake all over with a fork.
Step 5: In a large bowl, whisk jello mix in boiling water, stir until fully dissolved. Then, stir in cold water.
Step 6: Pour jello over the top of the cake, watch as the holes absorb the jello. Then, cover the cake and refrigerate for at least two hours.
Step 7: In a separate large bowl, whisk the milk. Keep stirring until thickened. Fold in frozen whipped topping until fully incorporated.
Step 8: Slowly pour the mixture over the chilled cake. Spread evenly.
Step 9: Top cake with drained mandarin oranges. Slice and serve.
