Best Orange Cream Poke Cake Recipes

ORANGE CREAM POKE CAKE

Orange Cream Poke Cake image

Inspired by orangesicles, our orange cream poke cake will melt in your mouth, not down your shirt.

Provided by By Cheri Liefeld

Categories Dessert

Time 3h50m

Yield 24

Number Of Ingredients 14

Ingredients

1 Betty Crocker™ Super Moist™ 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) Jell-O™ orange-flavored gelatin
1 cup milk
2 tablespoons orange juice
1 container (8 oz) frozen whipped topping, thawed
Additional whipped topping
Grated orange peel

Steps:

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.

Nutrition Facts : Calories 230, Carbohydrate 34 g, Cholesterol 30 mg, Fat 1 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 280 mg, Sugar 23 g, TransFat 0 g

FRENCH VANILLA CREAM ORANGE POKE CAKE

French Vanilla Cream Orange Poke Cake image

This tasty cake you can whip up quick.

Provided by Nancy Allen @mawmawnan

Categories Cakes

Number Of Ingredients 3

Ingredients

1 box(es) duncan hines orange supreme cake mix (plus your eggs, water and oil according to box)
1 small box instant french vanilla pudding (plus milk according to box)
1 - 8 oz. tub of cool whip

Steps:

Preheat your oven to 350. In your mixer blend your cake mix with eggs, water, and oil and pour in a 13x9 baking dish and bake 30-35 minutes until cake tests done.
In a mixing bowl blend your pudding with the milk amount stated on box and mix until pudding is thick. Then set a side 1/4 cup of the pudding. Place both containers of pudding in refrigerator.
When cake has completely cooled poke holes in cake with the back of a wooden spoon and spread the larger amount of pudding evenly over cake.
Mix the 1/4 cup of pudding with the tub of cool whip and blend well. Spread over the pudding layer and place cake covered with foil in refrigerator for 2 hours before serving.