Orange Cream Poke Cake
If you're ready for a fresh summer cake, this Orange Cream Poke Cake is just what you need to make. Infused with orange jello and vanilla pudding, it's the best!
Ingredients
- 1 box white cake mix, with ingredients listed on back of the box.
- 3 oz, box orange Jello
- 1 cup boiling water
- 1 3.4 oz. box instant vanilla pudding mix
- 1 1/2 cup cold milk
- 8 oz. Cool Whip, thawed
- 1 can mandaring oranges, drained
Instructions
- Preheat oven to 350 F and grease a 9x13 cake pan.
- In a medium size mixing bowl prepare and bake cake mix as directed on the box.
- Remove from the oven and cool completely.
- Using the back of a wooden spoon or a fork, poke holes all over cooled cake.
- In a small mixing bowl, whisk orange jello into boiling water until dissolved.
- Pour jello over top of cake making sure it gets down into all the holes.
- In another small mixing bowl whisk vanilla instant pudding and milk until combined.
- Spread pudding over cake. Cover and refrigerate for at least 6 hours or overnight.
- Right before serving, spread thawed Cool Whip over cake, top with drained mandaring oranges, and serve immediately. Enjoy!
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