Orange Creamsicle Jello Poke Cake (the happiest slice of sunshine)

Name: Orange Creamsicle Jello Poke Cake
Prep time: 20 min
Cook time: 30 min
Total time: 3 h 50 min
Cuisine: American
Ingredients: 1 box (15.25 oz) vanilla or white cake mix; 3 large eggs; 1/2 cup vegetable oil; 1 cup water; 1 box (3 oz) orange gelatin; 1 cup boiling water; 1/2 cup cold water; 1 box (3.4 oz) instant vanilla pudding mix; 1 cup cold milk; 1 teaspoon orange zest; 1 tub (8 oz) whipped topping, thawed; Orange slices or extra zest for garnish (optional)

INAYA 3 hours ago

0 0 8 minutes read

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The Story & Intro

Hi, I’m INAYA, 38, from the beautiful island of Crete in Greece. Cooking has been part of my life since I was a child, learning from my grandmother how to make traditional Greek dishes full of love and flavor. I believe food brings people together, especially women who want to share warmth and happiness through cooking. I like to keep things simple but tasty, mixing classic recipes with a little creativity. Sometimes my kitchen gets messy, but that’s where the fun is! Whether you’re new to cooking or have some experience, I’m here to help you enjoy making delicious meals that feel like home. Cooking is about more than just food it’s about sharing stories and making memories.

Now, I know what you might be thinking: INAYA, you’re from Crete, what are you doing making an Orange Creamsicle Jello Poke Cake? And I’ll tell you the truth like I tell my friends when they lean on my counter with a cup of coffee love travels. Recipes travel. And when something feels like sunshine, I let it into my kitchen.

The first time I made an Orange Creamsicle Jello Poke Cake, I wanted a dessert that tasted like childhood summers bright, sweet, creamy, and cold from the fridge. I wanted that old “ice cream truck” feeling without needing an actual ice cream truck. I also wanted something I could make ahead, because when family comes over, I don’t want to disappear into the kitchen all day. I want to sit, laugh, refill everyone’s plates, and listen to the women telling stories like music.

This Orange Creamsicle Jello Poke Cake does exactly that. I bake a soft vanilla cake, I poke it all over (yes, it feels a little naughty and very satisfying), and then I pour orange gelatin right into those little tunnels. The cake turns into this tender, juicy, citrusy sponge, and then I finish it with a fluffy orange-vanilla cream topping that tastes like a creamsicle melted into a cloud.

If you love nostalgic desserts, if you love easy party cakes, if you love orange and vanilla together (I do, I do), then this Orange Creamsicle Jello Poke Cake will become one of those recipes you keep in your back pocket for every gathering. And if you’ve never made a poke cake before, don’t worry. I’ll stand right beside you, like my grandmother stood beside me, and we’ll make it together.

Why I Love Making This Recipe

I love this cake for a few very real, very practical reasons and a few emotional ones too.

I make it ahead and it actually improves. The orange gelatin needs time to settle into the cake, and the fridge turns everything into that perfect chilled dessert texture. When I slice it the next day, I always smile because it looks prettier and tastes even better.
I feed a crowd without stress. One 9×13 pan gives me a full dessert for family dinners, potlucks, school events, and those “someone’s coming over in two hours” moments.
I get the creamsicle flavor without fuss. Orange + vanilla feels so simple, but it hits the heart in a special way—bright, sweet, and comforting.
I can dress it up or keep it humble. Some days I garnish with little orange slices and extra zest. Some days I just smooth the topping and call it done. Either way, it disappears fast.

And honestly? I love the moment when I pour the orange gelatin over the warm cake and I watch it slip into the holes. It feels like I’m tucking in flavor, one little pocket at a time.

Ingredients & Little Kitchen Secrets

Let me walk you through what I use, and then I’ll tell you the small secrets that make this cake taste like a true Orange Creamsicle Jello Poke Cake and not just “orange cake.”

What I use (and why)

For the cake

Vanilla or white cake mix gives me that classic, clean base that tastes like the “cream” in creamsicle.
Eggs, oil, and water (or milk if you want richer) build that soft crumb.

For the poke filling

Orange gelatin gives the signature orange punch and that juicy texture that poke cakes are famous for.
Boiling water dissolves it completely (this matters—gritty gelatin ruins the magic).
Cold water cools it down so it doesn’t melt the cake into mush.

For the creamy topping

Instant vanilla pudding mix adds body and that creamy vanilla flavor.
Cold milk thickens the pudding quickly.
Orange zest wakes up the flavor. This is not optional in my kitchen if I have oranges.
Whipped topping (or homemade whipped cream) makes it light and fluffy.

My little kitchen secrets

I poke while the cake is still warm, not hot. I let it rest about 10–15 minutes. Warm cake welcomes the gelatin. Hot cake can get too soft.
I poke deep and evenly. I use the handle of a wooden spoon and I space the holes about 1 inch apart. Deep holes mean orange flavor in every bite.
I pour slowly. I don’t dump the gelatin in one spot. I drizzle it across the whole cake so it soaks evenly.
I chill long enough. Two hours minimum, but overnight makes it dreamy. I treat this cake like a good story—it needs time.

How I Make It, Step by Step

I’m going to explain it like I’m in the kitchen with you, because this cake feels easy once you see the rhythm.

1) I bake the vanilla cake

I preheat my oven to 350°F (175°C). I grease a 9×13-inch baking dish well. Then I mix the cake batter according to the box directions (eggs, oil, water). I beat it until smooth—no dry pockets.

I pour the batter into the pan and bake it until a toothpick comes out clean. For most mixes, that’s about 28–32 minutes, but I always watch my oven because every oven has its own personality.

2) I cool it briefly and poke it

I let the cake cool for 10–15 minutes. Then I take a wooden spoon handle (or a thick straw, but I prefer the spoon) and I poke holes all over the cake. I don’t get shy. I want holes everywhere so every slice tastes like orange.

3) I mix and pour the orange gelatin

I stir orange gelatin with boiling water until it dissolves completely. Then I stir in the cold water.

Now the important part: I pour the gelatin slowly over the whole cake, aiming for the holes and the surface evenly. I pause sometimes so it can soak in. The cake drinks it like it’s thirsty for sunshine.

4) I chill to set

I cover the pan and refrigerate it for at least 2 hours. This step changes everything. The gelatin sets inside the cake and creates that signature poke cake texture—moist, tender, and bright.

5) I make the orange-vanilla cream topping

I whisk instant vanilla pudding mix with cold milk until thick. Then I fold in orange zest and the whipped topping until it becomes a fluffy cream.

If I want extra creamsicle flavor, I add a few drops of orange extract (not too much—just enough to whisper “orange”).

6) I frost and chill again

I spread the topping evenly over the chilled cake. I smooth it like I’m tucking it into bed. Then I refrigerate it another hour so the topping settles and slices cleanly.

7) I garnish (if I feel fancy)

Sometimes I add thin orange slices, a sprinkle of zest, or even a little white chocolate curl. But honestly, this cake doesn’t need much. It already shines.

How I Serve It at Home

I serve this Orange Creamsicle Jello Poke Cake cold, straight from the fridge, cut into neat squares. In my house, cold desserts feel like a little gift especially after a warm meal. I love to pair it with:

coffee for the adults (strong, always)
iced tea for the sunny afternoons
a bowl of berries on the side if I want something fresh and tangy

When women come over sisters, cousins, neighbors I place the pan right in the middle of the table and I let everyone cut their own slice. That small moment matters. It feels communal. It feels like home.

Storage, Reheating & Make-Ahead Tips

This cake loves the fridge, so storage stays simple.

Store: I cover the pan tightly and keep it in the refrigerator for up to 4 days.
Do not freeze (my honest advice): You can, but the gelatin texture can change, and the topping can weep. I prefer it fresh from the fridge.
Make-ahead: I often make it the day before. The flavor gets deeper and the slices look cleaner.
Transport tip: If I travel with it, I keep it in a cooler bag with ice packs. This topping wants to stay cold.

And please—no reheating. This is a chilled dessert. Warm poke cake feels like a broken spell.

100-Word Short Version

I bake a vanilla cake in a 9×13 pan and let it cool for 10–15 minutes. I poke holes all over, then pour dissolved orange gelatin (boiling water + cold water) evenly across the cake so it soaks into every hole. I refrigerate the cake for at least 2 hours. I whisk vanilla instant pudding with cold milk, then fold in orange zest and whipped topping to make a fluffy creamsicle-style frosting. I spread it on the chilled cake and refrigerate 1 more hour before slicing. Cold, creamy, bright, and perfect for parties.

Recipe Card Section

⏱️ Time
Prep: 20 minutes
Cook: 30 minutes
Chill/Set: 3 hours (minimum)
Total: 3 hours 50 minutes

🛒 Ingredients (with quantity)
Cake

1 box (15.25 oz / 432 g) vanilla or white cake mix
3 large eggs
1/2 cup (120 ml) vegetable oil
1 cup (240 ml) water

Orange Jello filling

1 box (3 oz / 85 g) orange gelatin
1 cup (240 ml) boiling water
1/2 cup (120 ml) cold water

Creamsicle topping

1 box (3.4 oz / 96 g) instant vanilla pudding mix
1 cup (240 ml) cold milk
1 teaspoon orange zest (more if you love it)
1 tub (8 oz / 227 g) whipped topping, thawed

Optional garnish

Orange slices or extra zest

👩‍🍳 Instructions

Preheat oven to 350°F (175°C) and grease a 9×13-inch baking dish.
Mix cake mix, eggs, oil, and water until smooth.
Pour batter into the pan and bake 28–32 minutes, until a toothpick comes out clean.
Cool cake 10–15 minutes.
Dissolve orange gelatin in boiling water, then stir in cold water.
Poke holes all over the warm cake using a wooden spoon handle.
Pour gelatin mixture slowly and evenly over the cake so it soaks into the holes.
Cover and refrigerate at least 2 hours.
Whisk pudding mix and cold milk until thick. Fold in orange zest and whipped topping.
Spread topping over chilled cake. Refrigerate 1 more hour.
Slice, garnish if you like, and serve cold.

📝 Notes

I poke deep holes about 1 inch apart for the best “every-bite” orange flavor.
I add a few drops of orange extract to the topping when I want a stronger creamsicle flavor.
I make this cake the day before serving for the cleanest slices and best taste.
I store it covered in the fridge up to 4 days.

🍽️ Nutrition (approx. per slice, 1/12 of pan)
Calories: ~320
Carbohydrates: ~45g
Sugar: ~28g
Fat: ~14g
Protein: ~4g
Sodium: ~310mg

Conclusion

When I want an easy dessert that still feels special, I reach for this Orange Creamsicle Jello Poke Cake. It tastes like sunshine and comfort at the same time, and it always brings people back for “just a little extra piece.” I love that it lets me prepare ahead, relax with my guests, and still serve something that makes everyone’s eyes brighten.

If you make it, I want you to imagine my grandmother watching us—smiling at the messy counter, the laughter, the sweet orange smell in the air. Because that’s the real recipe, my friend. We bake love into it.

INAYA 3 hours ago

0 0 8 minutes read

Orange Creamsicle Jello Poke Cake (the happiest slice of sunshine)

The Story & Intro

Why I Love Making This Recipe