Easy Orange Poke Cake

Orange poke cake is one of those desserts you can throw together with little fuss and have everyone asking for the recipe. It starts with a boxed cake mix, then gets soaked in a creamy orange gelatin mixture and finished with a cloud of whipped topping.

The cake turns incredibly moist with bright citrus flavor in every bite. Cold from the fridge, it is the kind of dessert that tastes like a creamsicle and a sheet cake got together.

What Makes This Poke Cake So Good

The orange gelatin soaks into warm cake through dozens of little holes, so it stays moist for days. The sweetened condensed milk in the soak gives it a creamy richness that plain Jell-O never achieves.

That fluffy whipped topping on top balances the sweet, tangy cake perfectly. Scattered mandarin oranges add juicy pops that keep it from feeling heavy.

Ingredients

• 1 box (15.25 oz) white cake mix: plus the eggs, oil, and water called for on the box
• 3 large eggs: room temperature
• 1/2 cup vegetable oil: or canola oil
• 1 cup water: for the cake batter
• 1 package (3 oz) orange flavored Jell-O: the classic choice
• 1 cup boiling water: to dissolve the gelatin
• 1 can (14 oz) sweetened condensed milk: full-fat for the creamiest soak
• 1/2 cup cold water: to cool the gelatin mixture
• 1 tub (8 oz) frozen whipped topping: thawed in the fridge
• 1 can (15 oz) mandarin oranges: drained well
• Optional orange zest: for sprinkling on top

Variations / Substitutions

• Lemon or lime poke cake: swap the orange Jell-O for lemon or lime and use lemon curd instead of condensed milk for a tarter finish.
• Homemade whipped cream: beat 1 1/2 cups heavy cream with 3 tablespoons powdered sugar instead of the whipped topping. Serve within a few hours because it can weep over time.
• Skip the condensed milk: leave it out and use 1 cup cold water with the Jell-O for a lighter, jellier poke cake.
• Extra orange punch: add 1 teaspoon orange extract to the warm Jell-O mixture.
• Different cake base: a vanilla or yellow cake mix works just as well.

If you love citrus desserts, try my Lemon Blueberry Poke Cake next.

How to Make Orange Poke Cake

Step 1: Bake the Cake

Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking pan. In a large bowl, beat the cake mix, 3 large eggs, 1/2 cup vegetable oil, and 1 cup water according to the box directions, usually for 2 minutes until smooth. Pour the batter into the prepared pan and bake for 25 to 30 minutes, until a toothpick inserted in the center comes out clean.

The top will be golden and the cake should feel springy. Let it cool in the pan on a wire rack just until it is still warm to the touch, about 10 minutes. You want the cake warm but not hot so the gelatin soaks in fast.

Step 2: Poke the Warm Cake

Use the handle of a wooden spoon to poke holes all over the surface of the warm cake, going about 1 inch apart and pushing nearly to the bottom but not through it. The holes should be deep enough to catch plenty of syrup.

You will see little craters form as you work. A fork works too, but the spoon handle makes wider channels that let more of the orange mixture seep in. Aim for about 50 to 60 holes across the whole cake.

Step 3: Soak with Orange Mixture

In a medium bowl, whisk the orange Jell-O powder with 1 cup of boiling water until fully dissolved. Whisk in the 14 oz can of sweetened condensed milk and then the 1/2 cup of cold water until smooth. Slowly pour this orange mixture all over the poked cake, making sure to fill every hole.

The surface will look glossy and a little liquid may pool. Let the cake sit at room temperature for 5 minutes, then move the pan to the refrigerator. Chill for at least 4 hours, or overnight. Overnight gives the cake a deeper, creamier texture.

Step 4: Top with Oranges and Serve

Take the chilled cake from the fridge and spread the thawed whipped topping evenly over the top with a spatula. Scatter the drained mandarin oranges all over and sprinkle with a little orange zest if you like. Slice right in the pan and serve it cold.

The topping billows up into a pillowy layer, and the oranges add bright juicy pops. Each square will show streaks of orange running through the cake.

Tips for the Best Orange Poke Cake

• Keep the cake warm, not room temperature, when you poke and pour. If your cake cooled too much, slide it into a warm oven for a couple of minutes before you start.
• The handle of a wooden spoon gives the best soak. Wider holes catch more of the orange mixture than fork tines.
• Make sure the cake chills completely before adding the whipped topping. Any warmth will melt the topping and turn the top messy.
• For a brighter orange color, add a drop of orange food coloring to the Jell-O mixture.

Here is how the bake time shifts with different pans:

Storing Leftover Poke Cake

Keep any leftover cake covered tightly in the refrigerator for up to 4 days. The cake stays moist and the whipped topping holds its shape. Serve it cold straight from the fridge, no reheating needed.

Frequently Asked Questions

Can I use homemade whipped cream instead of whipped topping?

Yes, but homemade whipped cream can soften and release liquid after a day. It is best if you plan to serve the cake within a few hours.

What other Jell-O flavors work with this cake?

Any flavor works well. Strawberry, raspberry, and lime are all good swaps that change the whole feel of the cake.

Can I use a different cake mix flavor?

Yes, yellow or vanilla cake mix are perfect. A lemon cake mix also works for an even more citrus forward dessert.

Can I freeze this poke cake?

Freezing is not ideal because the whipped topping becomes watery when it thaws. The cake itself freezes well if you leave off the topping and oranges, then add them after thawing.

Orange Poke Cake Recipe

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings: 12 servings

Calories: 330

Ingredients Method Notes

Ingredients

  

• 1 box (15.25 oz) white cake mix
• 3 large eggs
• 1/2 cup vegetable oil
• 1 cup water
• 1 package (3 oz) orange flavored Jell-O
• 1 cup boiling water
• 1 can (14 oz) sweetened condensed milk
• 1/2 cup cold water
• 1 tub (8 oz) frozen whipped topping, thawed
• 1 can (15 oz) mandarin oranges, drained
• Optional orange zest

Method

 

1. Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking pan. Prepare the cake mix with the eggs, oil, and 1 cup water according to package directions. Bake for 25 to 30 minutes, then cool in the pan for 10 minutes until warm.
2. Poke holes all over the warm cake with a wooden spoon handle, about 1 inch apart.
3. In a bowl, dissolve the orange Jell-O in 1 cup boiling water. Whisk in the sweetened condensed milk and 1/2 cup cold water. Pour evenly over the cake, filling the holes. Refrigerate for at least 4 hours or overnight.
4. Spread the whipped topping evenly over the chilled cake and scatter the drained mandarin oranges on top. Garnish with orange zest if you like and serve cold.

Notes

For a stronger orange taste, stir 1 teaspoon of orange extract into the gelatin mixture before pouring. If your cake has cooled too much, warm it slightly in the oven for 5 minutes before poking, so the Jell-O soaks in best.