Orange Cream Poke Cake
Cheri Liefeld
Updated May 20, 2022
Inspired by orangesicles, our orange cream poke cake will melt in your mouth, not down your shirt.
Orange Cream Poke Cake
- Prep Time 15 min
- Total 3 hr 50 min
- Servings 24
- Ingredients 14
Ingredients
Cake
- 1 box 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
Instructions
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Step1Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom only of 13x9-inch pan with baking spray with flour.
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Step2In 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.
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Step3Bake 28 to 33 minutes or until toothpick inserted near center comes out clean. Cool completely in pan on cooling rack, about 1 hour.
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Step4Poke 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.
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Step5In 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.
Nutrition
Nutrition Facts are not available for this recipe
Tips from the Betty Crocker Kitchens
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