Orange Crush Poke Cake
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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.
- one 15.25-ounce box white cake mix (I used Duncan Hines but you can use this scratch recipe
- 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 9×13-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
Amount Per Serving: Calories: 211Total Fat: 10gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 1mgSodium: 131mgCarbohydrates: 30gFiber: 1gSugar: 20gProtein: 3g
Favorite POKE CAKE RECIPES
The Best Glazed Orange Sweet Rolls – The softest, lightest, and most irresistible rolls ever! Try them and you’ll be a believer, too!
Orange PushUp Smoothie – A smoothie that tastes just like an old-fashioned Push-Up! Sweet, creamy, and will make you feel like a kid again!
Orange Creamsicle White Chocolate Chip Softbatch Cookies – Cookies that taste like Orange Creamsicles! Loaded with white chocolate and so easy!
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