Orange Creamsicle Poke Cake
This orange creamsicle poke cake soaks a white cake with orange Jell-O, then layers on French vanilla pudding, mandarin oranges and whipped topping. It's a light, make-ahead dessert for barbecues, picnics and parties.
Equipment
Ingredients
- 1 box white cake mix one standard box, 13.25 to 18.25 oz
- 3 large egg whites or the eggs your cake mix calls for
- ⅓ cup vegetable oil or as listed on the box
- 1 ¼ cups water or as listed on the box
- 1 box orange gelatin 3 oz, such as Jell-O
- 1 cup boiling water
- 1 box French vanilla instant pudding mix 3.4 oz
- 1 ½ cups milk cold
- 1 can mandarin oranges 11 oz (312 g), drained, patted dry and divided
- 8 ounces whipped topping such as Cool Whip, thawed
Instructions
- Prepare the cake mix with the egg whites, oil and water (or as directed on the box). Bake in a greased 9x13 pan according to the package directions (usually 25 to 30 minutes), until a toothpick inserted in the center comes out clean. Let the cake cool completely, about 1 hour.
- Using a fork or the round handle of a wooden spoon, poke holes about 1 inch apart all over the top of the cake, going almost to the bottom of the pan.
- Stir the orange gelatin into 1 cup boiling water for 2 minutes, until completely dissolved. Slowly pour it evenly over the cake, making sure to pour over the holes.
- Whisk the French vanilla pudding mix with 1 ½ cups cold milk for 2 minutes. Let it stand for 5 minutes to thicken, then spread it evenly over the cake.
- Scatter about two-thirds of the drained mandarin oranges over the pudding layer.
- Spread the whipped topping over the cake and arrange the remaining mandarin oranges on top.
- Refrigerate for at least 4 hours, or overnight, so the gelatin sets. Slice and serve cold.
Notes
Cake mix size: any standard box (13.25 to 18.25 oz) works in a 9x13 pan. The egg, oil and water amounts listed are for a typical white cake mix; follow your box if it differs.
Whipped cream instead of Cool Whip: beat 1 ½ cups cold heavy cream with 3 tablespoons powdered sugar and 1 teaspoon vanilla to stiff peaks. Serve a whipped cream version within 2 days.
Storage: refrigerate covered for up to 4 days. The assembled cake doesn't freeze well; freeze the plain baked cake for up to 2 months instead, then thaw and finish it.
Nutrition
Calories: 316kcalCarbohydrates: 51gProtein: 5gFat: 11gSaturated Fat: 4gPolyunsaturated Fat: 4gMonounsaturated Fat: 2gCholesterol: 4mgSodium: 375mgPotassium: 124mgFiber: 1gSugar: 35gVitamin A: 271IUVitamin C: 5mgCalcium: 134mgIron: 1mg
Nutrition details are an estimate, per serving.
