Cake Recipes
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
- 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.
- 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.
- Bake for 28 to 33 minutes or until a wooden pick inserted near center comes out clean.
- Cool completely in pan on cooling rack, about 1 hour.
- Poke cake all over with fork or wooden skewer.
- In medium bowl, pour boiling water on 1 box orange gelatin; stir until gelatin is dissolved.
- Stir in cold water.
- Pour gelatin over cake. Run knife around edges of pan to loosen cake.
- Refrigerate for 2 hours.
- In a large bowl, stir together pudding mix, 1 box orange gelatin, the milk and orange juice until blended.
- Fold in 1 container whipped topping. Spread over cake. Cut into squares.
- Garnish with additional whipped topping and orange peel.
- 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* 18.25 ounce boxes of cake mix have been replaced by 16.5 ounce and 15.25 ounce boxes.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