orange creamsicle poke cake

How To Make orange creamsicle poke cake

• Step 1
  Set out Cool Whip to thaw.
• Step 2
  Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom only of 13x9-inch pan with baking spray with flour.
• Step 3
  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
• Step 4
  Bake 28 to 33 minutes or until toothpick inserted near center comes out clean. Cool completely in pan on cooling rack, about 1 hour.
• Step 5
  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.
• Step 6
  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.
• Step 7
  Spread over the cake and keep refrigerated until serving. Garnish with additional whipped topping and orange peel. Refrigerate any leftovers.
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