Orange Creamsicle Poke Cake

by Sheryl

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.

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