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Orange Cream Poke Cake

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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 May 20, 2022
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Ingredients

Cake

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.

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

Nutrition Facts are not available for this recipe
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