Let’s walk through making this fun and flavorful cake:

1. Bake the Cake:

• Preheat oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
• Prepare the vanilla cake mix batter according to the package directions, BUT substitute the water called for with milk or vanilla almond milk. Stir the orange zest into the batter.
• Pour the batter into the prepared pan and spread evenly.
• Bake according to the package directions (usually 25-35 minutes), or until a toothpick inserted into the center comes out clean.

2. Cool and Poke:

• Remove the cake from the oven and let it cool on a wire rack in the pan for approximately 10 minutes. It should still be slightly warm, but not hot.
• Use the round handle of a wooden spoon or a skewer to poke holes all over the top surface of the cake, about 1 inch apart.

3. Prepare and Add Jello Soak:

• Place the orange JELLO mix powder in a heatproof bowl or large measuring cup.
• Carefully add the boiling water and whisk until the JELLO powder is completely dissolved.
• Stir in the fresh orange juice.
• Carefully and slowly pour the warm liquid JELLO mixture evenly over the top of the poked cake, trying to fill the holes.

4. Chill Until Jello Sets:

• Place the cake (still in the pan) in the refrigerator. Chill for at least 3 hours, or until the Jello layer within the cake is completely set and firm.

5. Make the Frosting:

• In a large bowl, combine the entire can of undrained mandarin oranges (including the syrup/juice) and the dry vanilla instant pudding mix.
• Stir or whisk together until the pudding mix is incorporated. It might seem strange at first, but it will thicken.
• Gently fold in the thawed Cool Whip until the frosting is smooth and evenly combined. Do not overmix.

6. Frost and Serve:

• Once the Jello in the cake is set, carefully spread the mandarin orange Cool Whip frosting evenly over the top.
• Keep the cake refrigerated until ready to serve. Slice into squares and enjoy!

An incredibly simple process for a unique cake!