What is orange jello poke cake?

It is a baked cake pierced with small holes, soaked with liquid orange gelatin, refrigerated, and topped. This version uses homemade vanilla sheet cake and a thawed whipped topping.

Do I let the gelatin set before pouring it over the cake?

No. Dissolve the powder in boiling water, stir in the measured cold water, and pour while the mixture is still liquid. Partly set gelatin will not flow into the holes in the same way.

Should the cake be warm or cold when I add the filling?

For this method, let the baked cake cool for about 20 minutes before making holes and adding the filling. It can remain warm, but should not be extremely hot straight from the oven.

How much water goes into the orange filling?

Use 1 cup boiling water and 1/2 cup cold water with one 3 oz box of regular orange gelatin mix. Do not add extra package-preparation water or juice on top of those quantities.

What should I use to poke the holes?

Use a round skewer about 1/8 to 1/4 inch wide, making holes roughly 1 inch apart and nearly to the bottom. Avoid very large channels that collect too much liquid in one place.

Can I use a boxed white cake mix?

You can adapt a cake mix intended for a 9 by 13-inch pan, following its own added ingredients and baking instructions. Different cake bases absorb liquid differently, so this is not presented as a tested brand-specific substitution.

Can I make orange poke cake the night before?

Yes. Bake, soak, and chill it, then apply the topping after the cake is thoroughly cold. Keep it covered in the refrigerator and add optional fruit shortly before serving.

Can I add condensed milk or orange juice?

Neither is included in this formulation. Adding more liquid can change absorption and texture. Use a recipe developed for those additions instead of pouring them into this cake as an extra step.

Can I use sugar-free gelatin in this recipe?

It is not an equal-weight replacement for the regular 3 oz mix. Packet sizes and formulations differ. Use a recipe developed for your specific product rather than substituting by weight.

How many servings does the cake make?

About fifteen squares from a 9 by 13-inch cake, depending on how it is cut. No numerical nutrition panel is supplied without calculating from the actual products and portion sizes used.

Orange Jello Poke Cake: Easy Make-Ahead Recipe

Name: Orange Jello Poke Cake
Prep time: 25 min
Cook time: 35 min
Total time: 4 h 30 min
Cuisine: American
Ingredients: 2 1/2 cups all-purpose flour (300 g); 1 1/2 cups granulated sugar (300 g); 2 1/2 teaspoons baking powder; 1/2 teaspoon fine table salt; 3 large eggs; 1 cup whole milk (240 mL); 1/2 cup neutral oil (120 mL); 2 teaspoons alcohol-free vanilla flavoring; 1 box (3 oz / 85 g) regular orange gelatin dessert mix; 1 cup boiling water (240 mL); 1/2 cup cold water (120 mL); 1 tub (8 oz) frozen whipped topping, thawed in the refrigerator according to its label

Description

A homemade vanilla sheet cake soaked with measured orange gelatin and chilled before finishing with whipped topping.

Ingredients

Scale

Vanilla sheet cake

2 1/2 cups all-purpose flour (300 g)
1 1/2 cups granulated sugar (300 g)
2 1/2 teaspoons baking powder
1/2 teaspoon fine table salt
3 large eggs
1 cup whole milk (240 mL)
1/2 cup neutral oil (120 mL)
2 teaspoons alcohol-free vanilla flavoring

Orange filling and topping

1 box (3 oz / 85 g) regular orange gelatin dessert mix
1 cup boiling water (240 mL)
1/2 cup cold water (120 mL)
1 tub (8 oz) frozen whipped topping, thawed in the refrigerator according to its label

Instructions

Heat a conventional oven to 350°F. Grease a 9 by 13-inch baking pan at least 2 inches deep.
Whisk the flour, sugar, baking powder and salt in a large bowl. Separately whisk the eggs, milk, oil and alcohol-free vanilla. Stir wet ingredients into dry just until combined, scraping the bowl.
Spread batter evenly in the pan. Bake about 30-35 minutes, checking near 30 minutes. The center should be set and a toothpick should come out without wet batter.
Cool on a rack for about 20 minutes. Use a narrow round skewer, about 1/8 to 1/4 inch wide, to make holes about 1 inch apart nearly to the bottom.
Dissolve the orange gelatin powder in 1 cup boiling water, stirring about 2 minutes until dissolved. Stir in 1/2 cup cold water. Keep the mixture liquid.
Pour the filling slowly and evenly over the cake, pausing as it absorbs. If liquid pools heavily, pause rather than forcing it into one spot. Do not add extra water or juice.
Cool about another 10 minutes, or until the pan is no longer very hot. Refrigerate for at least 3 hours until thoroughly cold, covering appropriately once cooled. Follow the pan manufacturer’s temperature guidance.
Gently spread thawed whipped topping over the cold cake. Cut into about 15 squares. Add optional drained orange garnish just before serving if desired. Keep refrigerated.

Notes

Proposed home formulation, not kitchen tested. Planned total includes active work across mixing, soaking and topping, 35 minutes baking, about 30 minutes initial cooling, and 3 hours chilling. Actual cake doneness and complete chilling control readiness. The small regular gelatin box is not interchangeable by weight with sugar-free packets. Optional orange garnish is not included in the twelve main ingredient entries. Boxed cake is an adaptation: use its own ingredients and baking directions for a 9 by 13-inch pan. Do not add condensed milk, juice or extra package-preparation water. Store covered at 40°F or below and use within 3 days or shorter ingredient-label guidance. Limit time outside refrigeration to 2 hours, or 1 hour above 90°F.

Prep Time: 25 minutes
Cooling and Chilling Time:
Cook Time: 35 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 square

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