Orange Creamsicle Poke Cake
Orange Creamsicle Poke Cake bakes white cake mix with orange juice that's then soaked in Orange Jell-O and finished with a creamy topping! Takes only 30 minutes to prepare!
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Servings: 15 people
Calories: 98kcal
EQUIPMENT
- 9x13-inch baking pan
- Non-stick baking spray
- Measuring Cups
- Measuring spoons
- Wire rack
- Whisk
INGREDIENTS
- 1 (15-16 oz.) box white cake mix
- eggs or egg whites amount called for on box
- vegetable or canola oil amount called for on box
- 1 cup orange juice in place of the water called for on the box
- 1 (3oz.) box orange jello mix unprepared
- 1 cup boiling water
- ¼ cup cold water
Frosting
- ½ (3.4oz.) box instant vanilla pudding mix unprepared
- ¾ cup whole milk
- ¼ cup orange juice
- 1 teaspoon vanilla extract
- 8 ounces whipped topping thawed
- candied orange slices for topping
- fresh mint leaves for topping
INSTRUCTIONS
- Preheat the oven to 350°F. Grease a 9x13-inch baking pan with non-stick spray.
- Beat together 1 (15-16 oz.) box white cake mix eggs or egg whites, and vegetable or canola oil recommended on the back of the box. Use 1 cup orange juice in place of the water called for.
- Pour the cake batter into the pan and bake it for the time recommended on the box or until the top springs back when touched.
- Allow the cake to cool on a wire rack for at least 10 minutes. Use the rounded end of a wooden spoon to poke holes all over the cake, about an inch apart.
- Dissolve 1 (3oz.) box orange jello mix completely in the 1 cup boiling water. Whisk it to be sure, then whisk in ¼ cup cold water.
- Pour this jello mixture over the cake, allowing it to fill the holes. Place the cake in the fridge for at least 2 hours.
- When the cake is completely chilled, make the topping. Use a hand mixer to beat together the ½ (3.4oz.) box instant vanilla pudding mix, ¾ cup whole milk, reserved ¼ cup orange juice, and 1 teaspoon vanilla extract. Then fold in the 8 ounces whipped topping.
- Spread this mixture all over the cake and return to the fridge until ready to serve.
- Top with candied orange slices and fresh mint leaves right before serving if desired for presentation.
NOTES
- The white cake mix you use might call for egg whites only and/or 1¼ cup of water (that you will substitute for orange juice) instead of 1 cup. Each box is different so go with the amounts listed on the box for the best results.
- Storage Instructions: Keep the poke cake refrigerated for up to 5 days.
NUTRITION
Calories: 98kcal | Carbohydrates: 7g | Protein: 2g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 1g | Trans Fat: 0.03g | Cholesterol: 2mg | Sodium: 31mg | Potassium: 88mg | Fiber: 0.04g | Sugar: 6g | Vitamin A: 72IU | Vitamin C: 10mg | Calcium: 29mg | Iron: 0.1mg