Orange Creamsicle Poke Cake
Ingredients
1 (15-16 oz.) box white cake mix
eggs or egg whites amount called for on box
vegetable or canola oil amount called for on box
1 cup orange juice in place of the water called for on the box
1 (3oz.) box orange jello mix unprepared
1 cup boiling water
¼ cup cold water
Frosting:
½ (3.4oz.) box instant vanilla pudding mix unprepared
¾ cup whole milk
¼ cup orange juice
1 teaspoon vanilla extract
8 ounces whipped topping thawed
candied orange slices for topping
fresh mint leaves for topping
Directions
Preheat the oven to 350°F. Grease a 9×13-inch baking pan with non-stick spray.
Beat together 1 (15-16 oz.) box white cake mix eggs or egg whites, and vegetable or canola oil recommended on the back of the box. Use 1 cup orange juice in place of the water called for.
Pour the cake batter into the pan and bake it for the time recommended on the box or until the top springs back when touched.
Allow the cake to cool on a wire rack for at least 10 minutes. Use the rounded end of a wooden spoon to poke holes all over the cake, about an inch apart.
Dissolve 1 (3oz.) box orange jello mix completely in the 1 cup boiling water. Whisk it to be sure, then whisk in ¼ cup cold water.
Pour this jello mixture over the cake, allowing it to fill the holes. Place the cake in the fridge for at least 2 hours.
When the cake is completely chilled, make the topping. Use a hand mixer to beat together the ½ (3.4oz.) box instant vanilla pudding mix, ¾ cup whole milk, reserved ¼ cup orange juice, and 1 teaspoon vanilla extract. Then fold in the 8 ounces whipped topping.
Spread this mixture all over the cake and return to the fridge until ready to serve.
Top with candied orange slices and fresh mint leaves right before serving if desired for presentation.
