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Orange Cream Poke Cake Recipe

Orange Cream Poke Cake
Source: Betty Crocker

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
PREP TIME
15m
COOK TIME
3h35m
TOTAL TIME
3h50m
YIELD
24 servings

Instructions

  • Heat oven to 350°F (325°F for dark or nonstick pan).
  • Spray bottom only of 13x9-inch pan with baking spray with flour.
  • 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.
  • Bake 28 to 33 minutes or until toothpick inserted near center comes out clean.
  • Cool completely in pan on cooling rack, about 1 hour.
  • 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.
  • 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.

Desserts

A recipe from Betty Crocker

https://www.flyers-on-line.com/data/recipes/7323/orange-cream-poke-cake.jpg

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