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Orange Cream Poke Cake
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Prep Time:
15 minutes
Total Time:
3 hours 50 minutes
Orange Cream Poke Cake: A mouthwatering sweet treat inspired by orangesicles.
Ingredients:
  • 1 box Betty Crocker™ Super Moist™ Vanilla Cake Mix
  • 3 eggs
  • 1 cup water
  • 1/2 cup canola oil
  • 1 cup boiling water
  • 1 box (4-serving size) orange-flavored gelatin
  • 1 cup cold water
  • 1 box (4-serving size) vanilla instant pudding and pie filling mix
  • 1 box (4-serving size) Jell-O™ orange-flavored gelatin
  • 1 cup milk
  • 2 tablespoons orange juice
  • 1 container (8 oz) frozen whipped topping, thawed
  • Additional whipped topping
  • Grated orange peel
Instructions:
  • Preheat oven to 350°F (325°F for dark or nonstick pan) and generously spray the bottom of a 13x9-inch pan with baking spray that includes flour.
  • In a large bowl, use an electric mixer on low speed to combine cake mix, eggs, 1 cup of water, and oil for 30 seconds. Increase speed to medium and beat for 2 minutes, remembering to scrape the bowl occasionally. Transfer the batter into the pan.
  • Bake for 28 to 33 minutes until a toothpick inserted near the center comes out clean. Let it cool completely in the pan on a cooling rack for about 1 hour.
  • Poke the cake all over with a fork or wooden skewer. In a medium bowl, dissolve 1 box of orange gelatin in boiling water. Add cold water and mix well. Pour the gelatin mixture over the cake. Gently run a knife around the edges of the pan to release the cake. Refrigerate for 2 hours before serving.
  • Mix pudding mix and 1 box of orange gelatin in a large bowl with milk and orange juice until well blended. Gently fold in whipped topping. Spread mixture over cake, then cut into squares. Top with extra whipped topping and orange peel before refrigerating.

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