Recipe Orange Creamsicle Poke Cake Recipes

ORANGE CREAMSICLE CAKE RECIPE

Steps:

• Preheat the oven to 350 degrees. Spray a 9x13 pan with nonstick spray.
• Mix the cake mix according to the back of the box, but substitute orange juice in place of the water called for.
• Bake for the time required on the back of the box. Remove from oven and cool 5 minutes.
• Use a fork to poke holes over the top of the cake.
• Dissolve the orange Jell-O in boiling water. Pour the Jell-O over the top of the cake, making sure it goes in the holes. Cool completely in the refrigerator.
• Whisk together the vanilla pudding mix and milk. Fold in the Cool Whip.
• Spread over the top of the cooled cake. Cut into 24 pieces. Store in a covered container in the refrigerator.
• Garnish with pieces of the orange candy right before serving.

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.

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.

CREAMY ORANGE 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 small bowl, mix boiling water and gelatin until gelatin is completely dissolved. Cool slightly, about 5 minutes.
• In large bowl, beat cake mix, 1/4 cup of the gelatin mixture, 1/4 cup of the orange juice concentrate, the oil, water and egg whites with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pan. Reserve remaining gelatin mixture and orange juice concentrate.
• Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Poke warm cake every inch with fork. Place 1 tablespoon of the reserved gelatin mixture in small microwavable bowl; set aside. Into remaining gelatin mixture, stir remaining 1/2 cup orange juice concentrate; pour slowly over cake. Cool cake completely, about 1 hour.
• In medium bowl, gently stir together frosting and whipped topping; frost cake. Microwave 1 tablespoon gelatin mixture uncovered on High 10 seconds to liquefy. Using 1/4 teaspoon measuring spoon, place small drops of gelatin mixture over frosting. With spoon or toothpick, swirl gelatin into frosting. Garnish each cake piece with orange peel strips. Store covered in refrigerator.