Orange Crush Poke Cake (Print Version)
# Ingredients:
→ For the Cake
01 -
15 oz box white cake mix
02 -
½ cup vegetable oil
03 -
1 cup water
04 -
3 large eggs
05 -
1 tsp vanilla extract
→ For the Orange Filling
06 -
¾ cup boiling water
07 -
3 oz package orange Jell-O
08 -
12 oz can cold Orange Crush soda
→ For the Topping
09 -
8 oz container Cool Whip whipped topping
10 -
Orange sprinkles (optional)
11 -
1 can mandarin oranges, drained for garnish (optional)
# Instructions:
01 -
Turn your oven to 350 degrees. Spray a 9 by 13 inch baking dish with nonstick cooking spray and set it aside.
02 -
In a large bowl, combine the white cake mix, water, oil, eggs, and vanilla. Beat with a mixer on medium speed for 2 minutes until smooth. Pour the batter into your greased baking dish.
03 -
Bake for 26 to 32 minutes until a toothpick stuck in the center comes out clean.
04 -
As soon as you take the cake out of the oven, use the end of a wooden spoon or a wooden skewer to poke holes all over the top of the hot cake. Make lots of them.
05 -
In a medium bowl, stir together the boiling water and orange Jell-O until the gelatin completely dissolves. Add the cold Orange Crush soda and stir well.
06 -
Slowly pour the Jell-O mixture all over the top of the warm cake, making sure it gets down into all those holes you poked. Cover the pan and stick it in the fridge for 1 to 2 hours to let the Jell-O set.
07 -
Spread the Cool Whip evenly over the top of the chilled cake. Add orange sprinkles if you want them to look festive. Put it back in the fridge for at least 2 more hours before serving.
08 -
Right before serving, top with drained mandarin oranges if using. Cut into squares and enjoy cold.
# Notes:
01 -
Poking the holes while the cake is still hot helps the Jell-O soak in better.
02 -
The Orange Crush soda is what makes this cake special - don't skip it.
03 -
This is a great make-ahead dessert since it needs to chill for several hours anyway.
04 -
The cake tastes even better the next day after the flavors have had time to blend.
05 -
Keep this refrigerated and covered - it'll stay good for up to 3 days.
06 -
This is a classic retro dessert that's always a hit at potlucks and parties.