This cake is one of my favorites for how effortlessly it comes together and how much everyone loves it. I get all the satisfaction of a fluffy homemade cake, but with the fun twist of using Orange Crush soda in the batter and filling. The citrus flavor really shines through, and the “poke” method makes every bite juicy and flavorful. It’s the kind of cake that disappears fast wherever I serve it.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
2 cups all-purpose flour
1 ½ cups granulated sugar
1 tablespoon baking powder
½ teaspoon salt
½ cup unsalted butter, softened
1 cup Orange Crush soda
½ cup milk
3 large eggs
1 teaspoon vanilla extract
For the poke filling and topping:
1 (3 oz) box orange Jell-O
1 cup boiling water
½ cup cold water
1 container whipped topping (like Cool Whip)
Orange zest or slices, for garnish (optional)
Directions
Prepare the Cake: I preheat my oven to 350°F (175°C) and grease a 9×13-inch baking dish. In a large bowl, I whisk together the flour, sugar, baking powder, and salt. Then I add the softened butter, Orange Crush soda, milk, eggs, and vanilla extract. I beat everything with an electric mixer on medium speed until the batter is smooth and well combined.
Bake the Cake: I pour the batter into the prepared pan and bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean. Once baked, I let the cake cool for 10–15 minutes.
Poke and Fill: Using the handle of a wooden spoon or a skewer, I poke holes all over the surface of the cake. Then I mix the orange Jell-O with 1 cup of boiling water until dissolved, and stir in ½ cup of cold water. I pour the Jell-O mixture evenly over the cake, making sure it seeps into the holes. I refrigerate the cake for at least 2 hours to set.
Top and Serve: Once chilled, I spread the whipped topping evenly over the cake. Sometimes I add a bit of orange zest or orange slices on top for extra color and flavor. Then I slice and serve—it’s cool, creamy, and so refreshing.
Servings and timing
This cake makes about 12 servings. It takes 15 minutes to prep, around 35 minutes to bake, plus 2 hours of chilling time for the Jell-O to set. Altogether, I plan for about 3 hours including chill time.
Variations
Soda swap: I’ve tried this with other citrus sodas like Sunkist or Fanta for slightly different flavor twists.
Jell-O flavors: Lemon or pineapple Jell-O also work great if I want to mix it up.
Frosting alternative: Sometimes I use a simple cream cheese frosting instead of whipped topping for a richer finish.
Citrus combo: I’ve even added a splash of lemon or lime juice into the batter for extra tang.
Mini cakes: I occasionally bake the batter into cupcakes and poke each one individually—great for parties.
Storage/reheating
I store the cake covered in the refrigerator for up to 4–5 days. It actually tastes better after sitting for a day or two, since the flavors soak in. This cake is meant to be served chilled, so I don’t reheat it.
FAQs
Can I use diet Orange Crush?
Yes, I’ve made this with diet soda and it still comes out delicious. The texture might vary slightly, but it’s a great lower-sugar option.
Do I have to use Jell-O?
If I want a more subtle filling, I skip the Jell-O and pour a little extra soda over the poked cake, or use orange pudding for a creamy variation.
Can I freeze this cake?
Yes, I freeze it without the whipped topping. I wrap it tightly and thaw it in the fridge overnight before frosting.
What kind of whipped topping works best?
I use a standard whipped topping like Cool Whip, but homemade stabilized whipped cream also works if I want a less processed version.
Why is it called a poke cake?
It’s called a poke cake because I poke holes into the baked cake and pour a filling (like Jell-O) into the holes so every slice has bursts of flavor and color inside.
Conclusion
This Orange Crush Poke Cake is bright, bold, and incredibly easy to make. I love how it brings a fun twist to classic homemade cake, and how it’s always a hit no matter the occasion. With its citrusy sweetness and chilled topping, it’s a refreshing treat that I’ll keep making again and again.
This bright and zesty Orange Crush Poke Cake is soft, moist, and bursting with citrus flavor! Made with orange soda and topped with whipped cream, it’s a refreshing dessert everyone will love.
Author:Sarah
Prep Time:15 minutes
Cook Time:35 minutes
Total Time:~3 hours
Yield:12 servings
Category:Dessert
Method:Baked + Chilled
Cuisine:American
Diet:Vegetarian
Ingredients
For the Cake:
2 cups all-purpose flour
1½ cups granulated sugar
1 tablespoon baking powder
½ teaspoon salt
½ cup unsalted butter, softened
1 cup Orange Crush soda
½ cup milk
3 large eggs
1 teaspoon vanilla extract
For the Filling & Topping:
1 (3 oz) box orange Jell-O
1 cup boiling water
½ cup cold water
1 container whipped topping (e.g., Cool Whip)
Optional garnish: orange zest or orange slices
Instructions
Prepare the Cake:
Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish. In a large bowl, whisk together flour, sugar, baking powder, and salt. Add butter, Orange Crush soda, milk, eggs, and vanilla extract. Beat with an electric mixer until smooth.
Bake:
Pour batter into the prepared pan and bake for 30–35 minutes, or until a toothpick comes out clean. Let cake cool for 10–15 minutes.
Poke and Fill:
Using the handle of a wooden spoon, poke holes all over the cake. In a bowl, dissolve orange Jell-O in 1 cup boiling water. Stir in ½ cup cold water. Pour evenly over the cake. Refrigerate for at least 2 hours.
Top and Serve:
Spread whipped topping over the chilled cake. Garnish with orange zest or slices if desired. Slice and serve cold.
Notes
Diet soda works too; the texture may vary slightly.
Substitute lemon or pineapple Jell-O for a flavor twist.
Use cream cheese frosting instead of whipped topping for a richer version.
Cupcake variation: bake in muffin tins and poke each one individually.
