Orange Cream Poke Cake

By dawn716

Ingredients

• 1 Betty Crocker® SuperMoist® 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
• 1 box (4-serving size) vanilla instant pudding and pie filling mix
• 1 box (4-serving size) orange-flavored gelatin
• 1 cup milk
• 2 tablespoons orange juice
• 1 container (8 oz) frozen whipped topping, thawed
• Additional whipped topping
• Grated orange peel

Details

Servings 20
Adapted from bettycrocker.com

Preparation

Step 1

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.

Makes
20 to 24 servings