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Orange Creamsicle Poke Cake

Orange Creamsicle Poke Cake perfect for Easter
Talk about the dreamiest cake…wow, you will fall in love. I promise.

I have always been an advocate for fruit in my desserts. A simple cake with filling is one of my favorite ways to get a little extra fruit into the perfect after dinner treat.

Now, before I go on about fruit and dessert, let’s talk specifically about oranges. My oldest son has had a love affair with oranges and orange juice his whole life. Nothing else would ever do. We call it his “signature flavor”. His adoration for the orange carries on to other foods as well; scented orange chicken, orange popsicles, orange beef and yes…orange in his cake. This boy should have grown up on an grove instead of a vineyard.

With orange juice as a staple in his life, I have never worried about his vitamin C intake. And I have always made sure he was getting the best orange juice I could find. His only requirement was it had to be “pulp free”. Luckily, in thirteen years, he has rarely been sick. I have always suspected his love and daily intake of orange juice has kept him well.

Over the years I have found using orange juice in recipes to be quite versatile. Smoothies, salad dressings, marinades, and today’s dessert take on a lovely citrusy flavor when orange juice becomes part of the ingredient list.

The orange creamsicle flavor comes from the addition of creme of coconut to the cake, making for an authentic, mouthwatering experience. The layer of intense orange curd adds a brightness to the cake, injecting a zesty taste in every bite. Don’t worry if you have never made curd, it’s so easy!

Print Recipe

Orange Creamsicle Poke Cake

Recipe from: Created by Cathy Pollak for NoblePig.com | Serves: Serves 12-16

Ingredients

Orange Curd (can be made up to a week ahead)

  • 1/4 cup fresh lemon juice
  • 2 teaspoons unflavored gelatin
  • 1-1/2 cups sugar
  • 1 cup 100% Florida orange juice
  • 9 large egg yolks (save some of the egg whites for the cake)
  • 1/4 cup orange zest
  • 1 Tablespoon lemon zest
  • 1-1/2 sticks unsalted butter, cubed

Cake

  • 1 (16.25 ounce) white cake mix
  • 1 (14 ounce) can sweetened condensed milk
  • 1-1/2 cups cream of coconut (usually found with drink mixers)
  • 1 (8 ounce) package cream cheese
  • 1 (16 ounce) container frozen whipped topping, thawed
  • 1 cup sweetened coconut

Directions

  • For the curd, in a small bowl, sprinkle gelatin over the fresh lemon juice. Set aside for 20 minutes. In a large saucepan, whisk together sugar, orange juice, egg yolks, orange and lemon zest. Place over medium heat and add butter. Continue to whisk until the curd begins to thicken. Small bubbles will begin to appear on the sides of the pan; about 8-10 minutes. Remove pan from heat and whisk in gelatin until dissolved. Pour curd into a bowl and place plastic wrap right on top of curd. This will prevent curd from developing a skin. Cool completely and place in the fridge overnight (this can be made up to a week ahead).
  • Make cake in a 9 x 13 pan according to package directions. When cake is removed from the oven and is still hot, poke holes in the top with a skewer. In a medium bowl combine sweetened condensed milk and creme of coconut and pour over the warm cake. Let cool completely.
  • With a mixer, combine orange curd and cream cheese until the mixture is spreadable. Spread all over the top of the cake. Spread whipped topping over the orange curd mixture and sprinkle with coconut. Refrigerate for several hours before serving.
Orange Creamsicle Poke Cake

 

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Comments

  1. Hi Cathy! Cute story about your son loving all things orange. Just 3 days ago I too used orange juice in my cooking. I made an orange tamarind glaze for grilled chicken. It was devine and my husband loved it as well. Have fun with the giveaway! đŸ™‚

    Reply

  8. We love using orange juice in marinades and glazes for chicken! It also makes an amazing glaze for almond poppy seed cake when mixed with a little powdered sugar!

    Reply

  29. I can honestly say that I have never used orange juice in my cooking!! However…..I am going to start now!!! This cake recipe looks delicious!! I have used orange juice in my drinking tho…..!! Thanks for the giveaway!!

    Reply

  42. I don’t really use OJ in recipes…unless it is freshly squeezed and not that much! I am going to google some now though, your cake looks so delicious. Do you think a thinner layer of curd would be ok?

    Reply

  43. Love, love, LOVE your blog đŸ™‚ I made gluten free gingerbread cake with fresh squeezed orange juice – it was WONDERFUL đŸ™‚

    Reply

  47. I use orange juice in my teriyaki marinade and I have an old recipe remembered from a long lost cookbook that I use to make pan fried pork chops, it has orange juice, brown sugar, cinnamon, basil, onions – it sounds weird but the sauce cooks down and gets sticky and the chops come out very tender….I’ve never been able to find the recipe again for the exact amounts & dont even remember the name of the cookbook, it was the 1st cookbook i bought when i moved into my own place…..

    Reply

    • That too sounds awesome, can you send me the recipe, I know you may not have the complete recipe, but maybe in your memory you may still have it if you write it down or remember the cookcook…please

      Reply

  51. My use of orange juice in recipes is usually limited to cocktails these days…

    The boyfriend has been enjoying ‘Man-mosas’ each Sunday which consists of a half glass of unfiltered local ale mixed with a half glass of fresh squeezed OJ. Loves em!

    Reply

  62. I use orange juice in all of my smoothies, salad dressings, sauces for pork chops, sweet potatoes, and a wide variety of savory dishes that need a bit of acid. I follow you on pinterest,
    FB and email.

    Reply

  79. I use orange juice in marinades and salad dressings. I also use it in citrus cakes and cookies. My favorite is oj, honey and mustard to marinate salmon.

    Reply

  93. I sometimes use orange juice when canning with low/no sugar pectin — the jam recipes call for apple juice, but orange juice can be substituted. And it’s a great flavor to use in place of some of the other liquid called for in banana or zucchini bread.

    Reply

  110. I just made orange – cranberry vinaigrette for this lovely salad that is mixed spring greens with red onion slices,cranraisens, orange slices and spiced walnuts…my favorite salad ! I will post if any one would like.

    Reply

  111. I use Sonoma Harvest Blood Orange Olive Oil, Sonoma Harvest Chardonnay Wine Vinegar.. a few spices, a few Tablespoons of Fresh Squeezed Orange Juice, Zest from the Orange and a few good shakes and you have the best Salad Dressing Ever…

    Reply

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