4-Ingredient Orange Crush Cake

• 份量: 12
• 活動時間: 10 min
• 總時間: 36 minutes

食材

ounce one 15.25- box white cake mix (I used Duncan Hines but you can use this scratch recipe

3/4 cup boiling water

ounce one 2.9- package orange Crush Jell-O

3/4 cup cold orange Crush

ounce one 8- container whipped topping (thawed (I used fat-free))

orange nonpareils (sprinkles, optional and to taste)

orange candy slices (optional for garnishing)

步驟

Preheat oven to 350F. Line a 9×13-inch pan with aluminum foil and spray with cooking spray; set aside.

Make cake according to package directions (likely adding 3 egg whites, water, and oil) and bake as directed.

Remove cake from the oven when it’s done (probably about 23 to 26 minutes) and use a fork to poke holes all over the cake. I didn’t count but I estimate I poked the cake in about 100 places, evenly spaced over the surface; set cake aside.

To a large microwave-safe measuring cup or bowl, add water and bring to a boil, about 90 seconds on high power.

Add the Jell-O and whisk to combine until Jell-O has fully dissolved.

Add the Orange Crush and whisk to combine.

Slowly and evenly pour the Crush mixture over the cake, taking your time to evenly distribute it. Cover and place cake in the fridge for about 1 to 2 hours.

Remove cake from the fridge, evenly spread the whipped topping over the surface, optionally add sprinkles to taste, cover cake, and refrigerate for at least 2 hours (overnight is even better) before slicing, optionally garnishing with orange candy slices, and serving.

Source: <a href="https://www.averiecooks.com/orange-crush-poke-cake/">averiecooks.com</a>