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Orange Cream Poke Cake

4 Ratings

3 Comments

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. MORE+ LESS-

By Cheri Liefeld

April 12, 2016

Make with

Betty Crocker Cake Mix

Ingredients

Cake

Betty Crocker™ Super Moist™ vanilla cake mix

eggs

cup water

1/2

cup canola oil

cup boiling water

box (4-serving size) orange-flavored gelatin

cup cold water

Frosting

box (4-serving size) vanilla instant pudding and pie filling mix

box (4-serving size) Jell-O™ orange-flavored gelatin

cup milk

tablespoons orange juice

container (8 oz) frozen whipped topping, thawed

Garnish, if desired

Additional whipped topping

Grated orange peel

Steps

Hide Images

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.

Expert Tips

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

Nutrition Facts

Serving Size: 1 Serving

Calories: 230
Calories from Fat: 80

% Daily Value

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;