Orange Creamsicle Poke Cake

Name: Orange Creamsicle Poke Cake
Cuisine: American
Ingredients: CAKE: BAKE AS DIRECTED ON THE BACK OF YOUR CAKE MIX BOX.; 1 (18oz.) box orange cake mix (walmart carries duncan hines orange cake) if you can't find orange, a yellow cake will be fine; MIX TOGETHER:; 1 (6oz) box orange gelatin; 1 1/2 c hot water; 1 c cold water; FROSTING:; 8 oz cream cheese, softened; 1 (3.5oz) box vanilla instant pudding; 1 (3.5oz) box orange gelatin; 1 c milk; 1 tsp orange extract; 1 tsp vanilla extract; 8 oz whipped topping, thawed

By Angela (Grammy) Derby
@Angela_Derby

Oh my word! I figured this cake would be a refreshing summer dessert, but I had no idea how delicious it was going to taste! And the frosting...well, just give me a spoon. Yes, it's that good!

Rating:

☆☆☆☆☆ 0 votes0

Comments:

1 Comment

Method:

Bake

Ingredients

CAKE: BAKE AS DIRECTED ON THE BACK OF YOUR CAKE MIX BOX.
1 (18oz.) box

orange cake mix (walmart carries duncan hines orange cake) if you can't find orange, a yellow cake will be fine
MIX TOGETHER:
1 (6oz) box

orange gelatin
1 1/2 c

hot water
1 c

cold water
FROSTING:
8 oz

cream cheese, softened
1 (3.5oz) box

vanilla instant pudding
1 (3.5oz) box

orange gelatin
1 c

milk
1 tsp

orange extract
1 tsp

vanilla extract
8 oz

whipped topping, thawed
Add Ingredients to Grocery List

How to Make Orange Creamsicle Poke Cake

Step-by-Step

Set out Cool Whip to thaw.
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 a large mixing bowl, beat cream cheese until smooth with electric hand mixer (or other); add orange jello, instant vanilla pudding, 1 cup milk, orange and vanilla extract. Immediately beat until smooth and well blended. (Don't let the jello and vanilla pudding sit or they'll get lumpy). Fold in Cool whip.
Spread over the cake and keep refrigerated until serving. Garnish with additional whipped topping and orange peel. Refrigerate any leftovers.