Ingredients
Scale
- 15.25 ounces vanilla cake mix
- 3 large eggs (room temperature)
- 1 cup milk or vanilla almond milk
- ½ cup vegetable oil
- 1 tablespoon orange zest
- 3.4 ounces orange JELLO
- 1¼ cup boiling water
- ⅓ cup fresh squeezed orange juice
- 15 ounces can of mandarin oranges (do not drain)
- 3.5 ounces vanilla instant pudding mix
- 8 ounces Cool Whip
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan.
- In a mixing bowl, combine the vanilla cake mix, eggs, milk, vegetable oil, and orange zest. Mix on medium speed for about 2 minutes until well blended.
- Pour the batter into the prepared pan and bake for approximately 28 minutes or until a toothpick comes out clean.
- Once baked, cool for about 10 minutes before poking holes all over the top with the handle of a wooden spoon.
- In another bowl, dissolve the orange JELLO powder in boiling water and stir in fresh orange juice. Pour this mixture over the warm cake so it seeps into the holes.
- Spread mandarin oranges on top of the cake without draining them first.
- In a separate bowl, whisk together vanilla pudding mix and Cool Whip until smooth; spread evenly over the cooled cake.
- Refrigerate for at least two hours before serving to allow flavors to meld.
- Prep Time: 20 minutes
- Cook Time: 28 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (approx. 85g)
- Calories: 220
- Sugar: 22g
- Sodium: 210mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: <1g
- Protein: 2g
- Cholesterol: 40mg