Orange Cream Poke Cake

 

1

Betty Crocker® SuperMoist® 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) orange-flavored gelatin

1

cup milk

2

tablespoons orange juice

1

container (8 oz) frozen whipped topping, thawed

Additional whipped topping

Grated orange peel

• 1 Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom only of 13x9-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 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Pour batter into pan.
• 3 Bake 28 to 33 minutes or until toothpick inserted near center comes out clean. Cool completely in pan on cooling rack, about 1 hour.
• 4 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.
• 5 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.