Orange Cream Poke Cake

Ingredients

• 0.5 cup canola oil 
• 3  eggs 
• 1 box gelatin powder orange-flavored (4-serving size)
• 1 box vanilla pudding instant (4-serving size)
• 1 cup milk 
• 2 tablespoons orange juice 
• 24 servings orange zest grated
• 1  vanilla cake donut holes 
• 1 cup water 
• 1 cup water boiling
• 1 cup water cold
• 8 oz non-dairy whipped topping frozen thawed
• 24 servings non-dairy whipped topping 

Equipment

• bowl
• frying pan
• oven
• knife
• wire rack
• hand mixer
• toothpicks
• skewers

Directions

1. Heat oven to 350F (325F for dark or nonstick pan). Spray bottom only of 13x9-inch pan with baking spray with flour.
2. 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.
3. Pour batter into pan.
4. Bake 28 to 33 minutes or until toothpick inserted near center comes out clean. Cool completely in pan on cooling rack, about 1 hour.
5. 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.
6. Pour gelatin over cake. Run knife around edges of pan to loosen cake. Refrigerate 2 hours.
7. In large bowl, stir together pudding mix, 1 box orange gelatin, the milk and orange juice until blended. Fold in 1 container whipped topping.
8. Spread over cake.
9. Cut into squares.
10. Garnish with additional whipped topping and orange peel. Store covered in refrigerator.