15.25 oz boxed vanilla cake mix
1 cup vanilla almondmilk
1/2 cup vegetable oil
1 tbsp orange zest
3.4 oz orange JELLO
1 1/4 cup boiling water
1/3 cup fresh squeezed orange juice
15 oz can of mandarin oranges (do not drain)
3.5 oz package vanilla instant pudding mix
8 oz Cool Whip
Prepare cake mix according to package directions, for a 9 x 13 inch baking pan, substituting vanilla almondmilk (or regular milk) for the water and adding the orange zest. (Your exact measurements may vary slightly depending on the brand of cake mix you use.)
Bake using package directions. Remove from oven and let cool on a rack for approximately 10 minutes.
Use a skewer to poke holes in the top of the cake.
Place orange JELLO mix in a heat proof bowl and slowly add boiling water. Whisk until the JELLO has completely dissolved.
Stir in fresh orange juice.
Carefully and slowly pour JELLO mixture over the top of the cake. Refrigerate for at least 3 hours.
Mandarin Orange Frosting
Beat mandarins and pudding mix together until combined.
Gently fold in the Cool Whip or whipped cream until incorporated.
Spread on cooled cake.
Refrigerate for at least 30 minutes before serving.
Calories: 172kcal | Carbohydrates: 27g | Protein: 2g | Fat: 6g | Saturated Fat: 5g | Cholesterol: 22mg | Sodium: 198mg | Potassium: 65mg | Fiber: 1g | Sugar: 18g | Vitamin A: 175IU | Vitamin C: 6.8mg | Calcium: 72mg | Iron: 0.5mg
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