Orange Creamsicle Poke Cake


  • 1 box white cake mix (prepared to package instructions)
  • 3 ounces orange gelatin (1 small box)
  • 1 cup boiling water
  • 3.4 ounces French vanilla instant pudding (1 small box)
  • 1 ½ cup milk
  • 30 ounces mandarin oranges (drained)
  • 8 ounces whipped topping (thawed)


  • Mix and bake cake in 13×9 pan according to package instructions. Allow the cake to cool.
  • Using a fork, poke holes in the top of the cake.
  • In a small bowl, mix together gelatin with 1 cup of boiling water until dissolved. Pour the gelatin over the cake, making sure to pour over and into the holes.
  • In a small bowl, mix together the French vanilla pudding mix and 1 ½ cups of milk. Allow the pudding to set for 3 minutes, then spread it overtop the cake.
  • Add a layer of half of the Mandarin oranges over the pudding.
  • Top with whipped topping and the remaining Mandarin oranges. 
  • Cover and chill for 4 hours before serving. Keep refrigerated.

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