Orange Crush Poke Cake
This is a perfect summer cake. It’s easy, super moist yet light, and just looks cheerful. Who can resist a tie-dyed looking cake.
It’s refreshing on a warm day because it’s stored in the fridge and served chilled. You’ll want to take a fork directly into the cake pan and keep straightening the rows.
I adapted my recipe for Strawberries and Cream Poke Cake because that’s been one of my daughter’s favorite cakes all year and I Orange Crush-ified it.
I have fond childhood memories of going to the local swimming pool in the summer and during the break when they kicked everyone out of the pool, I would go to the vending machine, buy a can of ice cold Orange Crush, and down it in about 3 seconds.
I originally was just going to make an orange poke cake but realized at the grocery store that Orange Crush Jell-O exists and knew that I had to go with it.
There’s a double dose of Orange Crush in the cake. Orange Crush Jell-O and actual Orange Crush used to dissolve the Jell-O. Yes please. You can really taste it, too. It’s definitely pronounced.
I couldn’t resist adding orange nonpareils (sprinkles) that I’ve had forever courtesy of an impulse Target dollar bin buy and finally, years later, I’m used them. They gave a tiny bit of texture to the otherwise silky smooth whipped topping and the light cake.
Orange candy slices complete the cake. It’s sugar overload and we loved it.
Orange Crush Poke Cake
This is a perfect summer cake. It's easy, super moist yet light, and looks cheerful and tie-dyed. It’s refreshing on a warm day because it’s stored in the fridge and served chilled. There's a double dose of Orange Crush in the cake and the flavor is pronounced. Orange Crush Jell-O and actual Orange Crush used to dissolve the Jell-O. Orange sprinkles and orange candy slices complete the cake.
Yield: one 9x13-inch cake
Prep Time: 10 minutes
Cook Time: about 23 to 26 minutes
Total Time: about 5+ hours, for cooling
- one 15.25-ounce box white cake mix (I used Duncan Hines but you can use this scratch recipe), plus ingredients to make the cake (likely 3 egg whites, water, and oil)
- 3/4 cup boiling water
- one 2.9-ounce package Orange Crush Jell-O
- 3/4 cup cold Orange Crush
- one 8-ounce container whipped topping, thawed (I used fat-free)
- orange nonpareils (sprinkles), optional and to taste
- orange candy slices, optional for garnishing
- Preheat oven to 350F. Line a 9x13-inch pan with aluminum foil and spray with cooking spray; set aside.
- Make cake according to package directions (likely adding 3 egg whites, water, and oil) and bake as directed.
- Remove cake from the oven when it's done (probably about 23 to 26 minutes) and use a fork to poke holes all over the cake. I didn't count but I estimate I poked the cake in about 100 places, evenly spaced over the surface; set cake aside.
- To a large microwave-safe measuring cup or bowl, add water and bring to a boil, about 90 seconds on high power.
- Add the Jell-O and whisk to combine until Jell-O has fully dissolved.
- Add the Orange Crush and whisk to combine.
- Slowly and evenly pour the Crush mixture over the cake, taking your time to evenly distribute it. Cover and place cake in the fridge for about 1 to 2 hours.
- Remove cake from the fridge, evenly spread the whipped topping over the surface, optionally add sprinkles to taste, cover cake, and refrigerate for at least 2 hours (overnight is even better) before slicing, optionally garnishing with orange candy slices, and serving. Cake will keep airtight in the fridge for up to 5 days.
Adapted from Strawberries and Cream Poke Cake
Recipe from Averie Cooks. All images and content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or simply link back to this post for the recipe. Thank you.
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