My mother-in-law shared this recipe with me many years ago and it quickly became a much requested birthday cake among the kids in our family. Capture the flavors of summertime, as well as the attention of friends and family with this delicious cake!
ORANGE CREAMSICLE POKE CAKE
INGREDIENTS
1 Package Duncan Hines White Deluxe Cake Mix
1 Package Orange Gelatin (4 serving size)
Topping
1 Package Whipped Topping Mix (Dream Whip) (2-2 ½ cup yield)
1 Package Vanilla Instant Pudding Mix (4 serving size)
1 ½ cups cold milk
1 tsp. Vanilla or Orange Extract, (if desired)
1 Package Orange Gelatin (4 serving size)
Topping
1 Package Whipped Topping Mix (Dream Whip) (2-2 ½ cup yield)
1 Package Vanilla Instant Pudding Mix (4 serving size)
1 ½ cups cold milk
1 tsp. Vanilla or Orange Extract, (if desired)
INSTRUCTIONS
Preheat oven to 350.
Dissolve gelatin in ¾ cup boiling water. Add ½ cup cold water, and set aside at room temperature.
Dissolve gelatin in ¾ cup boiling water. Add ½ cup cold water, and set aside at room temperature.
Mix and bake cake as directed in a 13x9x2-inch pan (using egg whites).
Cool cake 20-25 minutes.
With cake still in the pan and warm, poke deep holes through top of cake with a meat fork; space holes about one-half inch apart.
With a cup, slowly pour gelatin mixture into holes. Place cake in refrigerator to chill while preparing topping.
Topping: In a chilled deep bowl, blend and whip topping mix, instant pudding, cold milk and vanilla or orange extract until stiff and fluffy (3-8 min.).
Immediately frost cake with topping mixture.
If desired, garnish with thin orange slices or mandarin oranges. Cake must be stored in refrigerator and served chilled.
In this case it was requested for a summer birthday party.
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