Orange Creamsicle Poke Cake
This Orange Creamsicle Poke Cake is seriously dreamy! Light, fluffy, fruity and oh so simple, it tastes just like a nostalgic ice cream bar from your childhood but in a delicious cake!
Servings: 16 slices
Ingredients
- One box vanilla cake mix, plus ingredients on the back of the box to prepare a 13x9 cake
- 3 oz (1 small box) orange gelatin
- 1 cup boiling water
- 1/2 cup orange juice
- 1/2 tsp orange extract, optional but recommended
- 1 can (10.5oz) mandarin oranges, drained and chopped (optional)
- 1ΒΌ cups heavy whipping cream
- 1/4 cup confectioners' sugar
- 2 tsp pure vanilla extract
Instructions
- Prepare the cake batter according to the package instructions and bake in a 13x9" baking pan until a toothpick inserted near the center comes out clean or with moist, but not wet, crumbs. Cool for about 15 minutes, then use the handle of a wooden spoon or a skewer to poke holes all over the cake.
- In a medium bowl, whisk together the orange gelatin powder and boiling water until dissolved, about 1 minute. Stir in the orange juice and orange extract, if using, and whisk for another minute until fully incorporated. Pour the orange Jello mixture evenly over the cake, trying to fill the holes as much as possible with the mixture. Cover and refrigerate the cake for at least 2 hours, up to overnight, to allow the cake to set and absorb the flavors.
- Just before you're ready to serve, spread the chopped mandarin oranges over the surface of the cake in an even layer (if using). Then, prepare your whipped cream frosting.
- In the bowl of a stand mixer fitted with the whisk attachment, whip the heavy whipping cream, confectioners' sugar and vanilla extract on high speed for about 5-7 minutes or until stiff peaks have formed. Spread the whipped cream evenly over the cake. Cut into slices to serve, and store any leftover cake covered in the fridge for up to 3 days.