Orange Creamsicle Poke Cake

 

This orange cream poke cake is made with homemade vanilla cake topped with a mixture of sweetened condensed milk and JELLO orange powder. It's rounded off with vanilla whipped cream, and it all honors the cream and is best for summer!

Hope you had a remarkable Easter weekend. Ours have changed into an immensely laid back and restored abundance of meals, friends and celebrating the resurrection of our Lord and Savior Jesus Christ! It was also a beautiful day - the best and the warm. We took Jessie for a nice, long walk after which she remembered that although we were delighted with the whole warm climate, she simply prefers winter. To her, the sun is hot and she is a spoiled closed dog. Although he still likes a very good walk.

INGREDIENTS

CAKE

 

• 2 1/2 cups (325g) of universal flour


• 2 cups (414g) of sugar


• 3 tablespoons baking powder


• 1 teaspoon salt


• 1 cup (240ml) milk


• 1/2 cup (120ml) of vegetable oil


• 1 tablespoon vanilla extract


• 2 large eggs


• 2 tablespoons orange peel


• 1/2 cup (120ml) of water


• 1/4 cup (60ml) of freshly squeezed orange juice

ORANGE MIXTURE

 

• 3 oz JELLO orange powder


• 1 1/4 cup of boiling water


• 3/4 cup sweetened condensed milk

DRESSING

 

• 2 1/4 cups (540ml) heavy whipped cream


• 1 cup (115 g) powdered sugar


• 2 teaspoons vanilla extract


• Orange candy slices

INSTRUCTIONS

 

1. Preheat the oven to 176 ° C at 350 ° F and prepare a 9 × 13 inch cake pan with non-stick baking spray.


2. Add flour, sugar, baking powder and salt to a large bowl of mixer and combine. Set aside.


3. In a medium sized bowl, add milk, vegetable oil, vanilla extract, eggs and orange peel and combine.


4. Add the wet ingredients to the dry ingredients and beat until well combined.


5. Slowly add water and orange juice to the dough and mix on low speed until well combined. Scrape 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 punch holes all over the top of the cake.


8. Add the JELLO powder to the boiling water, then stir until the powder is completely dissolved. You don't want it to stay grainy.


9. Add the orange mixture to the sweetened condensed milk and mix until well combined.


10. Pour the orange mixture over the top of the cake, letting it soak into the holes. Allow the cake to cool completely.


11. To coat the whipped cream with a heavy whipped cream, place the powdered sugar and vanilla extract into a large mixing bowl. Whip at high speed until stiff peaks form.


12. Arrange the whipped cream over the top of the cake and coat with frozen and sliced ​​orange candy rings.


13. Refrigerate the cake in the fridge until ready to serve. The cake is best for 3-4 days.


14. Get the full recipe https://www.lifeloveandsugar.com/orange-creamsicle-poke-cake/

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