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Orange Cream Poke Cake

Orange Cream Poke Cake

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

Ingredients

Cake

Frosting



Instructions

  1. Heat oven to 350 degrees F (325 degrees F for dark or nonstick pan). Spray bottom only of 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 2 minutes, scraping bowl occasionally. Pour batter into pan.
  3. Bake 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 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.


5 min Prep Time | 24 Servings

Expert Tips:

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.


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