Orange Cream Poke Cake

Orange Cream Poke Cake

Blogger Cheri Liefeld of Adventures in the Kitchen shares a poke cake recipe that features the flavors of a favorite childhood fruity frozen treat. Learn to make this recipe with our how-to article.

Prep Time

15

Minutes

Total Time

3:50

Hrs:Mins

Makes

20 to 24

servings

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
Frosting
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
Garnish, if desired
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.
Makes 20 to 24 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
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.

Nutrition Information:

1 Serving (1 Serving)
        Exchanges: Free*Percent Daily Values are based on a 2,000 calorie diet.