- 1 pkg yellow cake mix (plus ingredients needed for mix)
- 2 pk orange gelatin
- 1 pk vanilla instant pudding
- 1 cup 2% milk
- 2 grade A large eggs
- 2 tsp vanilla extract
- 1 tub whipped topping
- Could sprinkle a little shredded coconut on top and add mint leaves.
- Bake the cake as directed in a 9×13 pan.
- Let the cake cool completely.
- Poke holes in cooled cake.
- Mix 1 package orange gelatin dessert with 1 cup boiling water and 1 cup cold water.
- Pour over cake.
- Cover and refrigerate for 4 hours.
- Mix pudding mix with cold milk and the remaining package of orange gelatin mix and vanilla.
- Beat by hand with a whisk until thickened.
- Fold in the whipped topping.
- Frost the cake with the pudding mixture.
For a layered cake: make the cake batter as directed, then pour batter evenly into three 9-inch cake pans. Bake cakes as directed and let cool. Then make the orange gelatin as directed on the package – but with this version, you’ll let the gelatin set up instead of pouring it into the cake. Pour jello into two 9-inch pans and allow to set up (about 4 hours). Meanwhile make the pudding mixture according to the original recipe. Finally layer in this order: cake, gelatin, pudding mixture. Repeat once more.