A 3-layer yellow cake separated with orange gelatin, whipped cream, and vanilla pudding.
-By Carrie (Strommen) Lennie
1 pkg yellow cake mix
2 0.30-oz pkg orange Jell-O
1 3.4-oz pkg vanilla instant pudding
1 cup 2% milk
2 tsp vanilla
1 10-oz tub Cool Whip
zest of 1 orange
- Bake the cake as directed in a 9X13-inch pan. Let cake cool completely. Use a cake slicer (tool with a thin wire) to cut the cake into three layers. Use a flat baking sheet or other large flat tool to move the layers of the cake without it breaking.
- Poke holes in each layer of the cake. Mix 1 pkg of orange gelatin with 1 cup boiling water and 1 cup cold water. Pour 1/3 of the jello mixture over each layer. Cover and refrigerate 4 hours.
- Mix pudding mix with cold milk, the other package of orange gelatin, and vanilla extract. Beat by hand with a whisk until thickened. Fold in the whipped topping.
- Frost each cake layer with 1/3 of the pudding mixture. Evenly sprinkle the orange zest over the top of the cake.