ORANGE CREAM POKE CAKE

Orange Cream Poke Cake image

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

Provided by By Cheri Liefeld

Categories Dessert

Time 3h50m

Yield 24

Number Of Ingredients 14

Previous Next

Ingredients

1 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

Steps:

Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom only of 13x9-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 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Pour batter into pan.
Bake 28 to 33 minutes or until toothpick 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 2 hours.
In 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.

Nutrition Facts : Calories 230, Carbohydrate 34 g, Cholesterol 30 mg, Fat 1 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 280 mg, Sugar 23 g, TransFat 0 g