Orange Cream Poke Cake

Name: Orange Cream Poke Cake
Prep time: 15 min
Total time: 3 h 50 min
Yield: 24
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

7 Ratings

5 Reviews

Prep 15 min
Total 3 hr 50 min
Servings 24

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

By Cheri Liefeld

Updated April 12, 2016

Make With

Betty Crocker Cake Mix

Ingredients

Cake

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

Frosting

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

Garnish, if desired

Additional whipped topping
Grated orange peel

Steps

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.

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 Facts

Serving Size: 1 Serving

Calories: 230

Calories from Fat: 80

Total Fat: 9g; 14%

Saturated Fat: 3g; 15%

Trans Fat: 0g

Cholesterol: 30mg; 10%

Sodium: 280mg; 12%

Potassium: 45mg; 1%

Total Carbohydrate: 34g; 11%

Dietary Fiber: 0g; 0%

Sugars: 23g

Protein: 2g

% Daily Value*:

Vitamin A: 0%; 0%

Vitamin C: 0%; 0%

Calcium: 6%; 6%

Iron: 2%; 2%

Exchanges:

1 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;