Orange Refrigerator Poke Cake

By Addie

This was a cut out from a Duncan Hines cake mix box and is probably from the 50s or 60s as the recipe says "gelatin" instead of "jello". You certainly can substitute Cool Whip for the whipped topping mix. Just mix milk, vanilla, pudding until thick and fold in Cool Whip for frosting. Of course, you could make this with any flavor jello you wish.

Ingredients

• Topping:
• 1 pkg. Orange jello (4 serving size)
• 1 pkg. Duncan Hines White Deluxe Cake Mix
• 1 envelope whipped topping mix (2-2-1/2 C. yield)
• 1 pkg. vanilla instant pudding mix (4 serving size)
• 1 1/2 cups cold milk
• 1 teaspoon vanilla

Details

Adapted from keyingredient.com

Preparation

Step 1

Dissolve jello in 3/4 C. boiling water. Add 1/2 C. cold water; set aside at room temperature. Mix and bake cake as directed on pkg. (using egg whites) and place batter in a greased and floured 9 x 13 pan. Bake as directed. Cool for 20 - 25 mins. Poke deep holes through top of warm cake (still in pan) with meat fork or toothpick; space holes about 1/2 inch apart. With a cup, slowly pour gelatin mixture into holes. Refrigerate cake while preparing topping.

Note: I always add a little grated orange peel to the cake mix for a stronger orange flavor. This is a delicious cake!

Topping: In a chilled bowl blend and whip topping mix, instant pudding, cold milk and vanilla; beat until stiff (3-8 mins.) Immediately frost cake. Cake must be stored in refrigerator and served chilled.