• Preheat the oven to 350°F. Lightly spray a 9x13-inch cake pan with nonstick spray. Set aside.

Orange Crush Poke Cake

• In a large mixing bowl, add the white cake mix, orange crush soda, large egg whites, and vegetable oil. Use an electric hand mixer, or stand mixer with the paddle attachment, to beat on medium speed for 2 minutes. The batter should look smooth and creamy.
  1 box (15.25 oz) white cake mix, 1 cup Orange Crush soda, 3 large egg whites, 1/2 cup vegetable oil
• Pour the orange cake batter evenly into the prepared cake pan.
• Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean, the edges of the cake are slightly pulled away from the pan, and the cake looks done/puffy.
• Remove the cake from the oven and let it cool for 10 minutes before proceeding.

Orange Jello Poke Filling

• Use the handle of a wooden spoon or chopsticks, to poke holes evenly across the surface of the cake, spacing them about 1-inch apart.
• In a small bowl, whisk together the orange Jell-O and boiling water for about 1 minute until fully dissolved.
  1 box (3 oz) orange jell-o, 1 cup boiling water
• Stir in the orange crush soda and let the mixture sit for 3 minutes to cool slightly.
  3/4 cup Orange Crush soda
• Slowly pour the orange jello mixture evenly over the cake, allowing it to sink into every hole, across the whole surface of the cake.
• Refrigerate the cake for at least 2 hours to fully set and chill. If refrigerating for longer than 2 hours, cover the cake pan with a lid or plastic wrap and refrigerate for up to 24 hours before frosting and serving.

Whipped Cream Frosting

• In a large bowl, add the heavy whipping cream, powdered sugar, and vanilla extract. Use an electric hand mixer, or the stand mixer, to beat on medium-high speed until stiff peaks form; about 4-5 minutes, increasing the speed as needed.
  2 cups heavy whipping cream, 1 cup powdered sugar, 1 teaspoon vanilla extract
• Spread the whipped cream onto the chilled cake, making sure to get some of the cream down into each hole.
• If serving right away, add the sprinkles on top and cut into slices. Enjoy!

  If refrigerating before serving (I do this), cover the cake with a lid or plastic wrap, and refrigerate for up to overnight before serving. Add the sprinkles and/or garnish right before serving.
  orange sprinkles