This just might be the dreamiest version of Orange Creamsicle Poke Cake thanks to the addition of cream of coconut incorporated into the cake batter. The layer of intense orange curd adds brightness, while injecting a zesty taste in every bite. This is going to be your favorite poke cake recipe.
Orange Creamsicle Cake
Easily transform a boxed cake mix into the most delicious dessert you’ll make this season. Every bite of this (served) cold and refreshing cake is one that everyone remembers and wants to know how you got this cake to taste like their favorite creamsicle flavored dessert.
While there are many creamsicle flavors, (blue raspberry, cherry, lime, blueberry and grape), I find the orange creamsicle flavor to be the most outstanding and memorable combination.
The layer of orange curd between the cake and the frosting is really what puts this cake over the top. Don’t worry if you’ve never made curd before, it’s so simple and so much better than the store-bought version.
I can’t think of a better cake to celebrate spring and summer with, not to mention any birthday celebrations and Easter!
I have always been an advocate for fruit in my desserts. A simple cake with filling is one of my favorite ways to add a little extra fruit into an after dinner treat.
My love affair with oranges and orange juice started early-on. It was definitely my “signature flavor” as a child. My adoration for the orange carried on to other foods as well; scented orange chicken, orange popsicles, orange flavored pork chops and yes…orange flavored cake. I grew up around orange groves so it’s no real surprise I fell in love with this citrus fruit.
I find I still gravitate towards orange-scented anything, even when it comes to beauty products or candles, with an orange-cinnamon combination being one of my favorites.
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.
Why Is It Called Poke Cake?
At its simplest, poke cakes were an invention of the 1970’s invented by the Jell-O company to increase sales, by cleverly using Jell-O mix in a fun and unique way.
Ingredients for poke cake often include Jell-O mix, instant pudding, sweetened condensed milk and many other convenience type products. But really, any
The reason this particular poke tastes so good is the use of orange juice and fresh orange curd, which really ups the flavor profile of this very festive cake.
Your Ingredient List for Orange Poke Cake
This cake uses easy to find ingredients you probably already have in your kitchen.
lemon and orange zest and juice – these are going to give your cake and curd citrusy brightness
unflavored gelatin – used instead of Jell-O to make the curd
sugar– for sweetness of course
white cake mix – this is what makes this cake so easy to put together
egg yolks – save the whites for another recipe
unsalted butter – for the curd
sweetened condensed milk – flavor booster
cream cheese – makes the orange curd spreadable
cream of coconut – gives the cake its creamsicle flavor
frozen whipped topping – the perfect frosting
sweetened coconut – adds texture, appeal and flavor to the top of the cake
GET THE FULL (PRINTABLE) ORANGE CREAMSICLE POKE CAKE RECIPE BELOW. ENJOY!
More Spring-Worthy Deserts to Enjoy
From Easter breakfast and dinner to Mother’s day brunch, these spring dessert recipes are a delicious way to celebrate the season.
- Lime Bars
- Coconut Cupcakes
- Apple Carrot Cake
- Italian Cookies
- Blueberry Coffee Cake
- Key Lime Cupcakes
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Orange Creamsicle Poke Cake
Orange Curd (can be made up to a week in advance)
- 1 tbsp lemon zest
- 1/4 cup orange zest (from 4-6 oranges)
- 1/4 cup fresh lemon juice
- 2 tsps unflavored gelatin
- 1-1/2 cups granulated sugar
- 1 cup orange juice (no pulp) (can be fresh or store bought)
- 9 large egg yolks
- 12 tbsps unsalted butter, cubed
- 1 box white cake mix
- 1 (14 ounce) can sweetened condensed milk
- 1-1/2 cups cream of coconut (found with drink mixers)
- 1 (8 ounce) package cream cheese
- 1 (16 ounce) container frozen whipped topping, thawed
- 1 cup shredded sweetened coconut
- For the orange curd, zest lemons and oranges and set zest aside. in a small bowl, sprinkle gelatin over the fresh lemon juice. Set aside for 20 minutes.
- 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 in advance).
- Make and bake 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 crème of coconut and pour over warm cake. Let cake 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 and keep any leftover cake refrigerated as well.
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