Description
A nostalgic orange-flavored poke cake soaked in citrus syrup and topped with fluffy whipped cream. This retro dessert is light, refreshing, and bursting with bright orange flavor.
Ingredients
Scale
For the Crust:
- For the cake:
- 1 box (15.25 oz) orange-flavored cake mix
- 3 large eggs
- 1 cup water
- 1/3 cup vegetable oil
- For the syrup:
- 1 cup fresh orange juice
- 1/2 cup granulated sugar
- 1 tablespoon orange zest
- For the topping:
- 2 cups heavy whipping cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
- Orange slices for garnish (optional)
Instructions
1. Prepare the Crust:
- Preheat oven to 350°F (175°C). Grease a 9×13-inch baking pan.
- Prepare cake batter by mixing cake mix, eggs, water, and oil until smooth. Pour into prepared pan.
- Bake for 25-30 minutes or until a toothpick inserted in center comes out clean.
- While cake bakes, make syrup: Combine orange juice, sugar, and zest in saucepan. Simmer for 5 minutes until slightly thickened.
- Use the handle of a wooden spoon to poke holes all over the warm cake (about 1-inch apart).
- Slowly pour syrup over cake, letting it soak into holes. Cool completely.
- Whip cream with powdered sugar and vanilla until stiff peaks form. Spread over cooled cake.
- Chill for at least 2 hours before serving. Garnish with orange slices if desired.
Notes
For best results, use freshly squeezed orange juice. Cake keeps well refrigerated for 3 days. Substitute with lemon for a citrus variation.