It tastes exactly like the flavor you remember.
An orange creamsicle is the perfect summer treat! This delicious, warm-weather treat started out as a dreamy, creamy vanilla and orange popsicle. We made this creamsicle cake as a poke cake because we love the look of it! It’s almost like a tie-dye orange cake with all the cute orange swirls! Don’t be intimidated if you don’t know what poke cakes are.
1 (15.25 oz.) box white cake mix
1/2 cup oil
1 cup water
1 teaspoon vanilla extract, optional
1 (3 oz.) package orange jello
1 cup boiling water
1/2 cup cold water
1 (8 oz.) package frozen whipped topping, thawed
1 (3.4 oz.) instant vanilla pudding mix
1 cup milk
1 (11 oz.) can mandarin oranges, drained, garnish
Preheat oven to 350º F or according to cake packaging directions and lightly grease a 9×13-inch baking dish with butter or non-stick spray.
Place cake mix in a large bowl and mix in eggs, oil, water and vanilla extract until smooth.
Pour into greased baking dish and bake according to package instructions.
Remove from oven and let cool 15 minutes, then pierce holes all over cake with a fork.
Place jello mix in a large bowl and whisk in boiling water, stirring until jello is fully dissolved. At that point, stir in cold water.
Pour jello over the top of cake, so that it fills in the holes you’ve just made, then cover and refrigerate cake for at least 2 hours.
Place pudding mix in a separate large bowl and whisk in milk, stirring until mixture has thickened, then fold in frozen whipped topping until fully incorporated.
Spread mixture over chilled cake in an even layer and top with drained mandarin oranges.
Slice, serve and enjoy!