MAKES 1 (9 X 13-INCH) CAKE
The bells on the ice cream truck ring out happily as it meanders up and down the neighborhood streets and kids of all ages run to the corner. Is there any sound as joyful and inviting as the ice cream truck? You instantly know that summer fun and tasty treats are on their way. What is your favorite flavor? Could it be an Orange Creamsicle? Don’t wait for the truck to come by, for you can combine those fresh flavors in this delicious Orange Cream Poke Cake.
Nonstick cooking spray
1 (15.25- to 18-ounce) box white cake mix
3 large eggs
1 cup sour cream
½ cup whole milk
¼ cup oil
1 cup orange sherbet
1 cup water
1 (3-ounce) box orange gelatin
VANILLA TOPPING
1 (3.4-ounce) box vanilla instant pudding mix
1½ cups whole milk
1 teaspoon pure vanilla extract
1 (8-ounce) tub frozen whipped topping, thawed
Preheat the oven to 350ºF. Spray a 9 x 13-inch baking dish with nonstick cooking spray.
In a large bowl using a handheld mixer on low speed, blend together the cake mix, eggs, sour cream, milk, and oil. Scrape down the sides of the bowl well and beat for 2 minutes on medium speed. Pour the batter into the prepared baking dish.
Bake for 30 to 35 minutes, or until a wooden pick inserted into the center of the cake comes out clean. Place the cake on a wire rack to cool for 15 minutes.
Remove the sherbet from the freezer and allow to soften for 15 minutes at room temperature.
Poke holes evenly over the baked cake using a drinking straw.
Place the water in a 4-cup microwave-safe glass bowl. Microwave on High (100%) power for 2 to 3 minutes, or until the water comes to a boil. Stir the gelatin into the water until it is dissolved. Add the sherbet and stir until the sherbet has melted and the liquid is blended and smooth. Slowly pour the gelatin mixture over the cake and allow it to seep into the cake. Cover and refrigerate the cake for 1 hour.
MAKE THE VANILLA TOPPING: In a medium bowl, whisk together the pudding and the milk until the pudding is blended. Stir in the vanilla. Fold in the whipped topping.
Frost the cake with the Vanilla Topping. Cover and refrigerate the cake for at least 1 hour or up to overnight before serving.