Hey, y'all! If you're looking for a moist, delicious cake - look no further than my Orange Poke Cake. I love poke cakes due to the moisture that is added through the soak. Whether you're serving it at a summer barbecue or a cozy family dinner, this cake is sure to be a hit.

With its refreshing citrus notes and creamy topping, it's a delightful treat you'll crave all summer long!

Orange Poke Cake

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Orange Poke Cake Ingredients

For the Cake:

• 1 box white cake mix, plus ingredients to make the cake
• 3 oz. orange jello mix

For the Soak:

• 14 oz. sweetened condensed milk
• ¾ c. mandarin orange juice, from the 15 ounce can for the topping

For the Topping:

• 3.4 oz. french vanilla instant pudding mix
• 1 c. whole milk
• 8 oz. whipped topping
• 15 oz. mandarin oranges, drained and juice reserved

How to Make Orange Poke Cake

1. Prepare the cake per the directions on the back of the box, mixing in the orange jello with the other ingredients.
2. Bake in a 9x13 baking dish that is sprayed with cooking spray per the box directions.
3. While the cake is baking, make the soak. Whisk together the sweetened condensed milk with the mandarin orange juice.
4. Allow the cake to cool for 5 minutes, then poke all over with a chop stick or similar-sized object.
5. Pour the soak over the cake, focusing on the holes, and use it all.
6. Allow to cool completely at room temperature; the cake will absorb the soak.
7. Once the cake is cool, whisk together the instant pudding with the milk in a large bowl, do not allow it to set up. Quickly fold in the whipped topping until there are no streaks left. Add the drained mandarin oranges and stir them in; try to break them up some so there are pieces of varying sizes.
8. Spread the topping all over the cake, cover with plastic wrap and place in the fridge for 2-4 hours to set, or up to overnight.
9. Slice and serve.

Pro Tips For Making This Recipe

1. If you can find it, substitute orange cake mix for white for even more orange flavor.
2. Use vanilla, white chocolate, or even cheesecake pudding in place of french vanilla.
3. You can use fresh squeezed orange juice in place of the mandarin orange juice.
4. The cake really does need time to chill. The topping may be a little loose when you first make it; chilling helps it set up properly.

Other Cake Recipes You'll Love

1. Southern Hummingbird Cake
2. Sock It To Me Cake
3. Apple Dapple Cake

Orange Poke Cake

Orange Poke Cake

JC Phelps

You're going to love my orange poke cake, which is light, refreshing, and bursting with flavor. You'll eat this all summer long!

5 from 10 votes

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Cooling Time 4 hours hrs

Total Time 4 hours hrs 45 minutes mins

Course Dessert

Cuisine American

Servings 12

Calories 402 kcal

Equipment

• 9x13 baking dish

Ingredients

  

1x2x3x

For the Cake:

• 1 box white cake mix plus ingredients to make the cake
• 3 oz. orange jello mix

For the Soak:

• 14 oz. sweetened condensed milk
• ¾ c. mandarin orange juice from the 15 ounce can for the topping

For the Topping:

• 3.4 oz. french vanilla instant pudding mix
• 1 c. whole milk
• 8 oz. whipped topping
• 15 oz. mandarin oranges drained and juice reserved

Instructions

 

• Prepare the cake per the directions on the back of the box, mixing in the orange jello with the other ingredients.
• Bake in a 9x13 baking dish that is sprayed with cooking spray per the box directions.
• While the cake is baking, make the soak. Whisk together the sweetened condensed milk with the mandarin orange juice.
• Allow the cake to cool for 5 minutes, then poke all over with a chop stick or similar-sized object.
• Pour the soak over the cake, focusing on the holes, and use it all.
• Allow to cool completely at room temperature; the cake will absorb the soak.
• Once the cake is cool, whisk together the instant pudding with the milk in a large bowl, do not allow it to set up. Quickly fold in the whipped topping until there are no streaks left. Add the drained mandarin oranges and stir them in; try to break them up some so there are pieces of varying sizes.
• Spread the topping all over the cake, cover with plastic wrap and place in the fridge for 2-4 hours to set, or up to overnight.
• Slice and serve.

Notes

• If you can find it, substitute orange cake mix for white for even more orange flavor.
• Use vanilla, white chocolate, or even cheesecake pudding in place of french vanilla.
• You can use fresh squeezed orange juice in place of the mandarin orange juice.
• The cake really does need time to chill. The topping may be a little loose when you first make it; chilling helps it set up properly.

Nutrition

Calories: 402kcalCarbohydrates: 78gProtein: 7gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 1gTrans Fat: 0.2gCholesterol: 14mgSodium: 436mgPotassium: 287mgFiber: 1gSugar: 53gVitamin A: 405IUVitamin C: 18mgCalcium: 241mgIron: 1mg

Keyword Orange Poke Cake

Tried this recipe?Let us know how it was!

Y'all come back now, ya hear?

My best,

JC