Creamsicle Orange Poke Cake Recipes

ORANGE CREAMSICLE POKE CAKE

Steps:

• Preheat oven to 350°F (176°C) and prepare a 9×13 inch cake pan with non-stick baking spray. 2
• Add the flour, sugar, baking powder and salt to a large mixer bowl and combine. Set aside. 3
• Add the milk, vegetable oil, vanilla extract, eggs and orange zest to a medium sized bowl and combine. 4.
• Add the wet ingredients to the dry ingredients and beat until well combined. 5.
• Slowly add the water and orange juice to the batter and mix on low speed until well combined. Scrape down the sides of the bowl as needed to make sure everything is well combined. 6.
• Pour the batter into the prepared cake pan and bake for 28-30 minutes, or until a toothpick comes out with a few moist crumbs. 7.
• Remove the cake from the oven and poke holes all over the top of the cake. 8.
• Add the JELLO powder to the boiling water, then stir until the powder dissolves completely. You don't want it to remain grainy. 9. A
• d the orange mixture to the sweetened condensed milk and mix until well combined. 10.
• our the orange mixture over the top of the cake, allowing it to soak into the holes. Let cake cool completely. 11.
• o make the whipped cream topping, place the heavy whipping cream, powdered sugar and vanilla extract into a large mixer bowl. Whip on high speed until stiff peaks form. 12.
• pread the whipped cream over the top of the cake and top with swirls of frosting and orange candy slices. 13.
• efrigerate the cake until ready to serve. Cake is best for 3-4 days. * Be sure to use a fresh orange for the juice, not store-bought juice. Store-bought juice has additional sugar and other things added that will affect the way the cake bakes.

ORANGE CREAMSICLE CAKE

Steps:

• Prepare cake mix according to package directions, for a 9 x 13 inch baking pan, substituting vanilla almondmilk (or regular milk) for the water and adding the orange zest. (Your exact measurements may vary slightly depending on the brand of cake mix you use.)
• Bake using package directions. Remove from oven and let cool on a rack for approximately 10 minutes.
• Use a skewer to poke holes in the top of the cake.
• Place orange JELLO mix in a heat proof bowl and slowly add boiling water. Whisk until the JELLO has completely dissolved.
• Stir in fresh orange juice.
• Carefully and slowly pour JELLO mixture over the top of the cake. Refrigerate for at least 3 hours.
• Beat mandarins and pudding mix together until combined.
• Gently fold in the Cool Whip or whipped cream until incorporated.
• Spread on cooled cake.
• Refrigerate for at least 30 minutes before serving.

ORANGE CREAM POKE CAKE

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.

CREAMSICLE ORANGE POKE CAKE

Steps:

• Preheat the oven according to the cake package directions.
• Coat a 9″x13″ pan with cooking spray.
• Prepare cake according to package and bake for the time directed.
• Let the cake cool for 15 minutes, then use a fork to poke holes all over the cake.
• Place the boiling water in a medium bowl and add the jello; whisk until the jello has completely dissolved. Stir in the cold water.
• Pour the jello over the top of the cake. Cover and chill for at least three hours or up to 2 days.
• Place the milk in a large bowl; add the pudding mix and stir until smooth and thickened. Fold in the whipped topping.
• Frost the cake with the whipped topping mixture. Decorate the cake with the mandarin oranges. Cut into squares and serve, garnished with mint sprigs if desired.