Orange Crush Poke Cake
A bright and juicy cake soaked in orange soda, layered with creamy whipped topping and cream cheese for a sweet and refreshing dessert.
Equipment
- 1 9x13-inch baking pan greased
- 1 wooden spoon or skewer to poke holes
- 1 mixing bowl for cream layer
- 1 hand mixer or whisk to beat cream cheese
Ingredients
- 1 box white or yellow cake mix plus ingredients called for on box
- 1 can 12 ounces orange soda (like Crush)
- 1 package 8 ounces cream cheese, softened
- 1 tub 8 ounces whipped topping or about 2 cups whipped cream
- Optional: shaved white chocolate extra orange zest, or rainbow sprinkles
Instructions
- Preheat oven according to cake mix directions and grease a 9×13-inch pan.
- Prepare and bake the cake batter following the package instructions.
- While the cake is warm, use the end of a wooden spoon or skewer to poke 20–30 holes evenly across the surface.
- Slowly pour the orange soda evenly over the poked cake, allowing it to soak into the holes.
- Beat the softened cream cheese until smooth in a bowl, then gently fold in the whipped topping until combined.
- Spread the cream cheese and whipped topping mixture evenly over the soaked cake.
- Refrigerate the cake for at least 2 hours or overnight to let it set and the flavors meld.
- Slice and serve the cake chilled, optionally garnished with white chocolate, orange zest, or sprinkles.
Notes
- Add orange zest to cream layer for extra citrus brightness.
- Ensure soda is evenly absorbed using a spatula if needed.
- Serve with fresh fruit or vanilla ice cream for added flavor.
- Store covered in the refrigerator up to 4–5 days.