Orange Creamsicle Poke Cake

This is my idea of the dreamiest version of an orange creamsicle poke cake, thanks to the addition of cream of coconut in the cake batter. I’ve added a layer of intense orange curd, which adds brightness and a zesty taste to every bite.

Orange Creamsicle Poke Cake 

I definitely gravitate towards orange-scented desserts; I’d even go as far as to say it’s my signature flavor. Perhaps growing up around orange groves in Southern California influenced my taste buds in some way.

Needless to say, every bite of this orange creamsicle poke cake is memorable. The layer of orange curd between the cake and the topping 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.

Why I Love This Recipe

• This poke cake is packed with flavor, thanks to the layer of orange curd sandwiched between the cake and the topping.
• The double infusion of coconut and orange is an unforgettable combo.
• The combination of the soft, moist cake with the smooth or creamy filling is a great contrast in texture.

Ingredients

• Lemon and orange zest and juice: These ingredients provide citrusy brightness to both the cake and the curd.
• Unflavored gelatin: This is used instead of Jell-O to make the curd.
• Granulated sugar
• White cake mix: the shortcut.
• Egg yolks: Used in the curd; save the whites for another recipe.
• Unsalted butter: Provides richness and texture for the curd.
• Sweetened condensed milk: Acts as a flavor booster in the curd.
• Cream cheese: Makes the orange curd spreadable.
• Cream of coconut: Gives the cake its creamsicle flavor.
• Frozen whipped topping
• Sweetened coconut: Adds texture, appeal, and flavor to the top of the cake. The shredded coconut adds the same type of texture to my German chocolate poke cake.

How To Make Orange Creamsicle Cake

Find the complete recipe with measurements in the recipe card at the bottom of the post.

• Step One: For the orange curd, start by zesting the lemons and oranges and setting the zest aside. In a small bowl, sprinkle the gelatin over the fresh lemon juice and let it sit for 20 minutes.
• Step Two: Next, grab a large saucepan and whisk together the sugar, orange juice, egg yolks, and the zests. Place the pan over medium heat and toss in the butter. Keep whisking until the curd starts to thicken—you’ll see small bubbles forming around the edges of the pan after about 8-10 minutes. Once it’s thickened, take the pan off the heat and whisk in the gelatin mixture until it’s fully dissolved. Pour the curd into a bowl, press a piece of plastic wrap right on top (to keep it from forming a skin), and let it cool completely. Stick it in the fridge overnight, or you can make it up to a week in advance.
• Step Three: For the cake, bake it in a 9 x 13 pan according to the package directions. When it comes out of the oven and is still hot, use the handle of a wooden spoon to poke holes all over the top. In a medium bowl, mix together the sweetened condensed milk and cream of coconut, then pour it over the warm cake. Let the cake cool completely.
• Step Four: Once the cake is cool, use a mixer to blend the orange curd with the cream cheese until it’s nice and spreadable. Spread this mixture over the top of the cake. Then, spread the whipped topping over the curd layer and sprinkle with coconut.
• Step Five: Pop the cake in the fridge for several hours before serving, and make sure to keep any leftovers refrigerated too. Enjoy!

Recipe Tips

• Zest the lemons and oranges before juicing them to make sure you get all the essential oils and flavor from the zest.
• Make sure to let the gelatin sit in the lemon juice for the full 20 minutes to ensure it blooms correctly and dissolves smoothly in the curd.
• Poke the cake with the handle of a wooden spoon while it’s still hot to ensure the syrup soaks in properly and flavors the cake throughout.
• Chill the cake for several hours or overnight to allow the flavors to meld and the textures to set properly.
• If you’re into poke cakes, try my banana pudding poke cake, or coconut poke cake if you’re up for a semi-homemade version.

Storage and Freezing

• Since the cake has a creamy topping and perishable curd, wrap the whole cake tightly with plastic wrap or aluminum foil to prevent it from drying out and to keep it fresh.
• Alternatively, store the wrapped cake in a cake dome or a large, airtight cake keeper. This helps protect the cake from absorbing other odors in the refrigerator and keeps it from getting squished.
• Given the cream cheese, whipped topping, and curd, keep the cake in the refrigerator. It will stay fresh for several days, but for best results, consume it within 3-5 days.
• If you need to store it longer, freezing is an option—just wrap it well and defrost in the fridge before serving.

More Orange Flavored Desserts 

• Mandarin Orange Sheet Cake
• Cranberry-Orange Coffee Cake
• Dreamy Orange Cupcakes
• Orange Glazed Dried Cranberry Loaf
• Orange Knot Rolls

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Print Recipe

5 from 8 votes

Orange Creamsicle Poke Cake

This is my idea of the dreamiest version of an orange creamsicle poke cake, thanks to the addition of cream of coconut in the cake batter. I've added a layer of intense orange curd, which adds brightness and a zesty taste to every bite.

Prep Time1 minute min

Cook Time30 minutes mins

Chilling Time8 hours hrs

Total Time8 hours hrs 31 minutes mins

Course: Dessert

Cuisine: American

Keyword: Orange Creamsicle Poke Cake

Servings: 16 servings

Calories: 566kcal

Author: Cathy Pollak

Equipment

• measuring cups and spoons
• mixing bowls
• Zester
• Saucepan
• whisk
• baking pan 9x13
• hand mixer
• wooden spoon

Ingredients

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

Cake:

• 1 box white cake mix (plus ingredients to make the cake)
• 1 (14 ounce) can sweetened condensed milk
• 1-1/2 cups cream of coconut (found with drink mixers)
• 1 (8 ounce) package cream cheese, room temperature
• 1 (16 ounce) container frozen whipped topping, thawed
• 1 cup shredded sweetened coconut

Instructions

• 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.
  1 tbsp lemon zest, 1/4 cup orange zest (from 4-6 oranges), 1/4 cup fresh lemon juice, 2 tsps unflavored gelatin
• 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 mixture 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).
  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
• 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 the handle of a wooden spoon. In a medium bowl combine sweetened condensed milk and crème of coconut and pour over warm cake. Let cake cool completely.
  1 box white cake mix, 1 (14 ounce) can sweetened condensed milk, 1-1/2 cups cream of coconut
• 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.
  1 (8 ounce) package cream cheese, room temperature, 1 (16 ounce) container frozen whipped topping, thawed, 1 cup shredded sweetened coconut
• Refrigerate for several hours before serving and keep any leftover cake refrigerated as well.

Video

Notes

For optimal outcomes when preparing this orange creamsicle cake, it's recommended to refer to the recipe details within the post. The recipe post commonly includes valuable notes, expert tips and frequently asked questions, that are not presented in the recipe card, often including how to make this recipe dairy-free, gluten free or vegan and ideas for healthy ingredient substitutions or variations.

The provided nutrition information is merely an approximation, as variations can arise depending on the specific ingredients/brands you select.

Nutrition

Nutrition Facts

Orange Creamsicle Poke Cake

Amount Per Serving (150 g)

Calories 566 Calories from Fat 208

% Daily Value*

Fat 23.1g36%

Saturated Fat 15.1g94%

Polyunsaturated Fat 0.5g

Monounsaturated Fat 1.9g

Cholesterol 137.4mg46%

Sodium 73.6mg3%

Potassium 224mg6%

Carbohydrates 84.5g28%

Fiber 1.1g5%

Sugar 57.5g64%

Protein 6.2g12%

Vitamin A 12.2IU0%

Vitamin C 14.4mg17%

Calcium 11.2mg1%

Iron 1.7mg9%

* Percent Daily Values are based on a 2000 calorie diet.

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