Orange Cream Poke Cake

Inspired by orangesicles, this orange cream poke cake will melt in your mouth, not down your shirt.

Prep: 5 min | Yield: 24 servings

Ingredients

Cake

• 1 (18.25 ounce) Betty Crocker™ SuperMoist™ vanilla cake mix*
• 3 eggs
• 1 cup water
• 1/2 cup canola oil
• 1 cup boiling water
• 1 (4 serving size) box orange-flavored gelatin
• 1 cup cold water

Frosting

• 1 (4 serving size) box vanilla instant pudding and pie filling mix
• 1 (4 serving size) box orange-flavored gelatin
• 1 cup milk
• 2 tablespoons orange juice
• 1 (8 ounce) container frozen whipped topping, thawed
• Garnish, if desired
• Additional whipped topping
• Grated orange peel

Instructions

1. Heat oven to 350 degrees F (325 degrees F for dark or nonstick pan). Spray bottom only of a 13 x 9 inch pan with baking spray with flour.
2. In large bowl, beat cake mix, eggs, 1 cup water and the oil with electric mixer on low speed for 30 seconds. Beat on medium speed for 2 minutes, scraping bowl occasionally. Pour batter into pan.
3. Bake for 28 to 33 minutes or until a wooden pick inserted near center comes out clean.
4. Cool completely in pan on cooling rack, about 1 hour.
5. Poke cake all over with fork or wooden skewer.
6. In medium bowl, pour boiling water on 1 box orange gelatin; stir until gelatin is dissolved.
7. Stir in cold water.
8. Pour gelatin over cake. Run knife around edges of pan to loosen cake.
9. Refrigerate for 2 hours.
10. In a large bowl, stir together pudding mix, 1 box orange gelatin, the milk and orange juice until blended.
11. Fold in 1 container whipped topping. Spread over cake. Cut into squares.
12. Garnish with additional whipped topping and orange peel.
13. Store covered in refrigerator.

Notes

* 18.25 ounce boxes of cake mix have been replaced by 16.5 ounce and 15.25 ounce boxes. To compensate for the volume loss in a 16 ounce box, whisk 6 tablespoons all-purpose flour into the dry cake mix before proceeding with the recipe. To compensate for the volume loss in a 15.25 ounce box, add 1/2 cup + 3 tablespoons all-purpose flour and 1/4 teaspoon baking powder.

Reduce the calories by substituting sugar-free gelatin and pudding, low-fat milk and reduced-fat whipped topping.

After pouring the gelatin over the cake, be sure to run a knife around the edges to loosen the cake from the pan.

Attribution

Recipe and photo used with permission from: Betty Crocker Kitchens
Recipe by Cheri Liefeld