Creamy Orange Cake

This orange poke cake is cool and refreshing — like an orange cream frozen treat poked with holes. Great for picnics, and it travels well.

Nutrition Facts (per serving)

156	Calories
5g	Fat
26g	Carbs
2g	Protein

Ingredients

1x2x4x

Original recipe (1X) yields 24 servings

• 1 (15.25 ounce) package orange cake mix
• 1 (3 ounce) package orange flavored Jell-O mix
• 1 cup boiling water
• 1 (3.4 ounce) package instant vanilla pudding mix
• 1 cup milk
• 1 teaspoon vanilla extract
• 1 teaspoon orange extract
• 1 (8 ounce) container frozen whipped topping, thawed

Directions

1. Prepare and bake cake mix according to package directions for a 9×13-inch pan. Poke holes in cake while still hot with the round handle of a wooden spoon.
2. In a medium bowl, make gelatin with only 1 cup of boiling water. Pour liquid gelatin over cake while hot. Cool cake completely.
3. In a medium bowl, make vanilla instant pudding with only 1 cup of milk. Stir in vanilla and orange extract. Fold in whipped topping. Spread evenly over cake. Refrigerate cake for 1 hour before serving.