the delightful Orange Crush Poke Cake

3 — Make the orange gelatin

1. In a heatproof bowl, pour 1 cup boiling water over the 3-oz orange gelatin and whisk until completely dissolved (no granules).
2. Stir in 1 cup cold liquid — you can use cold water, cold orange soda, or a mix (e.g., 3/4 cup cold soda + 1/4 cup cold water). Using some soda boosts the orange flavor and fizz notes.
3. Let the mixture cool for 5–10 minutes but not set. You want it warm, not hot, so it won’t melt the whipped topping later.
4. Pour the cooled gelatin evenly over the top of the cake so it fills the poked wells and covers the surface. The gelatin will settle into the holes and create glossy, citrus pockets.
5. Refrigerate the cake uncovered for at least 2 hours, or until the gelatin is set.

4 — Add whipped topping and garnish

1. Once the gelatin is firm, spread the whipped topping evenly across the chilled cake. If you whipped cream fresh, spread it gently to avoid breaking the gelatin.
2. Garnish with orange zest, thin orange slices, candied peel, or a light dusting of toasted almonds or sprinkles for color.
3. Keep refrigerated until serving. Slice with a sharp knife dipped in hot water and wiped dry for clean cuts.

Tips & troubleshooting

• Too soggy? Use slightly less soda (10–11 fl oz) next time or poke fewer holes. Box mixes vary; some absorb more liquid than others.
• More orange flavor: Replace up to half the cold water in the gelatin with cold orange soda. You can also fold 1–2 tablespoons of orange marmalade into the whipped topping for an orange zing.
• Make it from scratch: Use a simple yellow cake recipe (1½ cups flour, 1 cup sugar, 2 teaspoons baking powder, ½ teaspoon salt, 2 eggs, ½ cup milk, ½ cup butter—beat, bake at 350°F 25–30 min).
• No gelatin (vegetarian): Use agar-agar per package directions (it sets firmer and responds differently to heat — follow the agar instructions carefully).
• Serving warm vs. cold: This cake tastes best chilled because the gelatin needs time to set; serving cold also makes the orange pockets delightfully jammy.

Variations & fun twists

• Creamsicle version: Use half orange soda and half milk (or sweetened condensed milk diluted with water) in the soak, and add vanilla to the whipped topping.
• Tropical: Substitute pineapple soda or pineapple juice for half of the orange soda and top with shredded coconut.
• Chocolate-Orange: Use a chocolate cake mix, soak with orange soda, and pair with orange whipped cream for a classic orange-chocolate combo.
• Mini cakes: Make individual portions using muffin tins — reduce baking time and poke fewer holes per muffin.

Storage

• Refrigerate leftovers in an airtight container or covered with plastic wrap for up to 4 days.
• Because of the gelatin and whipped topping, this cake does not freeze well — gelatin can become spongy after thawing. If you must freeze, freeze slices without whipped topping, then thaw in the fridge and add fresh whipped topping after thawing.

Final bite

The Orange Crush Poke Cake hits the sweet spot between nostalgic and modern: fizzy soda, vibrant citrus, and pillowy cake combine into a dessert that’s easy to make but looks and tastes special. It’s one of those recipes that always gets comments — bright, playful, and irresistible. Try the creamsicle twist for a childhood favorite in cake form, or keep it classic and let the little orange wells shine.

Want me to convert this to a printable recipe card or scale it for a 9-inch square pan or cupcakes?