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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

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Prep 15 min
Total 3 hr 50 min
Servings 24

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

By Cheri Liefeld

Updated Apr 12, 2016

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

Make With

Betty Crocker Cake Mix

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.

Tips from the Betty Crocker Kitchens

tip 1
Reduce the calories by substituting sugar-free gelatin and pudding, low-fat milk and reduced-fat whipped topping.
tip 2
After pouring the gelatin over the cake, be sure to run a knife around the edges to loosen the cake from the pan.

Nutrition

230 Calories, 9g Total Fat, 2g Protein, 34g Total Carbohydrate, 23g Sugars

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;