Creamsicle Poke Cake Recipes

ORANGE CREAMSICLE POKE CAKE

Steps:

• Mix and bake cake in 13x9 pan according to package instructions. Allow the cake to cool.
• Using a fork, poke holes in the top of the cake.
• In a small bowl, mix together gelatin with 1 cup of boiling water until dissolved. Pour the gelatin over the cake, making sure to pour over and into the holes.
• In a small bowl, mix together the French vanilla pudding mix and 1 ½ cups of milk. Allow the pudding to set for 3 minutes, then spread it overtop the cake.
• Add a layer of half of the Mandarin oranges over the pudding.
• Top with whipped topping and the remaining Mandarin oranges.
• Cover and chill for 4 hours before serving. Keep refrigerated.

ORANGE CREAMSICLE CAKE RECIPE

Steps:

• Preheat the oven to 350 degrees. Spray a 9x13 pan with nonstick spray.
• Mix the cake mix according to the back of the box, but substitute orange juice in place of the water called for.
• Bake for the time required on the back of the box. Remove from oven and cool 5 minutes.
• Use a fork to poke holes over the top of the cake.
• Dissolve the orange Jell-O in boiling water. Pour the Jell-O over the top of the cake, making sure it goes in the holes. Cool completely in the refrigerator.
• Whisk together the vanilla pudding mix and milk. Fold in the Cool Whip.
• Spread over the top of the cooled cake. Cut into 24 pieces. Store in a covered container in the refrigerator.
• Garnish with pieces of the orange candy right before serving.

CREAMSICLE POKE CAKE

Steps:

• Preheat oven to 350 degrees Fahrenheit and spray a 13x9 pan with non stick spray.
• Prepare the cake mix as directed on the package, using the eggs and orange juice (instead of water and oil).
• Pour the batter into the prepared pan and bake for 30-40 minutes until the cake springs back when touched.
• Allow cake completely cool.
• Using a skewer, poke small holes all over the cake, piercing all the way to bottom.
• In a bowl, combine orange Jell-O gelatin and boiling water and stir until gelatin is completely dissolved.
• Add the cold water, mix well and slowly pour this mixture over the entire cake.
• Cover and chill for 2 hours.
• Combine the pudding mix, milk and vanilla and beat well.
• Fold Cool Whip into the pudding mixture and use it to frost the cake.
• Cover and refrigerate for 4 hours.

ORANGE CREAMSICLE POKE CAKE

Steps:

• Preheat oven to 350°F (176°C) and prepare a 9×13 inch cake pan with non-stick baking spray. 2
• Add the flour, sugar, baking powder and salt to a large mixer bowl and combine. Set aside. 3
• Add the milk, vegetable oil, vanilla extract, eggs and orange zest to a medium sized bowl and combine. 4.
• Add the wet ingredients to the dry ingredients and beat until well combined. 5.
• Slowly add the water and orange juice to the batter and mix on low speed until well combined. Scrape down the sides of the bowl as needed to make sure everything is well combined. 6.
• Pour the batter into the prepared cake pan and bake for 28-30 minutes, or until a toothpick comes out with a few moist crumbs. 7.
• Remove the cake from the oven and poke holes all over the top of the cake. 8.
• Add the JELLO powder to the boiling water, then stir until the powder dissolves completely. You don't want it to remain grainy. 9. A
• d the orange mixture to the sweetened condensed milk and mix until well combined. 10.
• our the orange mixture over the top of the cake, allowing it to soak into the holes. Let cake cool completely. 11.
• o make the whipped cream topping, place the heavy whipping cream, powdered sugar and vanilla extract into a large mixer bowl. Whip on high speed until stiff peaks form. 12.
• pread the whipped cream over the top of the cake and top with swirls of frosting and orange candy slices. 13.
• efrigerate the cake until ready to serve. Cake is best for 3-4 days. * Be sure to use a fresh orange for the juice, not store-bought juice. Store-bought juice has additional sugar and other things added that will affect the way the cake bakes.

CREAMSICLE® ICE CREAM CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan with cooking spray.
• Blend cake mix, water, eggs, and oil in a large bowl at low speed until moistened, about 30 seconds. Beat at medium speed for 2 minutes. Pour batter into the prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 24 to 27 minutes. Cool on a wire rack for 15 minutes before removing from the pan. Let cool completely, about 30 minutes.
• Use a serrated knife to slice off the top to create a flat surface. Slice the cake in half so you have two 9x6 1/2-inch cakes.
• Line a jelly roll pan with plastic wrap. Place one half of the cake in the pan. Cover with scoops of ice cream, pressing down gently as you go to create an even layer. It's okay if the edges aren't smooth or even.
• Place the second layer of cake on top, pressing down gently with the palm of your hand. Spread whipped topping on top of the cake. Freeze until completely frozen through, 4 to 6 hours.
• Remove the cake from the freezer and trim on all 4 sides so that you have smooth edges. Return to the freezer until ready to serve.

BEST ORANGE CREAMSICLE CAKE

Steps:

• Bake cake as needed in 9x13-inch pan.
• When baked and cooled, poke holes all over cake with meat fork.
• Mix large box of Jello with the waters and just let it start to set up.
• Slowly pour over the cooled cake and allow to run into holes all over cake.
• Chill cake until Jello is set.
• In large bowl, cream the cheese until creamy.
• Add the dry Jello powder, pudding mix, milk and the vanilla extract; beat well.
• Fold in Cool Whip.
• Spread on cake and chill until served.
• Enjoy!

ORANGE CREAM POKE CAKE

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom only of 13x9-inch pan with baking spray with flour.
• In large bowl, beat cake mix, eggs, 1 cup water and the oil with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Pour batter into pan.
• Bake 28 to 33 minutes or until toothpick inserted near center comes out clean. Cool completely in pan on cooling rack, about 1 hour.
• Poke cake all over with fork or wooden skewer. In medium bowl, pour boiling water on 1 box orange gelatin; stir until gelatin is dissolved. Stir in cold water. Pour gelatin over cake. Run knife around edges of pan to loosen cake. Refrigerate 2 hours.
• In large bowl, stir together pudding mix, 1 box orange gelatin, the milk and orange juice until blended. Fold in 1 container whipped topping. Spread over cake. Cut into squares. Garnish with additional whipped topping and orange peel. Store covered in refrigerator.