Description
Indulge in the refreshing citrus flavors of this Orange Jello Cake. A moist poke cake infused with orange Jello, topped with a creamy pudding mixture, and finished with a hint of orange zest.
Ingredients
Scale
For the Cake:
- 1 box (15.25 ounces) white or yellow cake mix (plus ingredients listed on the box: usually eggs, oil, and water)
For the Jello Layer:
- 1 box (3 ounces) orange Jello gelatin
- 1 cup boiling water
- 1/2 cup cold water
For the Topping:
- 1 container (8 ounces) whipped topping (thawed)
- 1 box (3.4 ounces) instant vanilla pudding mix
- 1 cup cold milk
- 1 teaspoon orange zest (optional)
Instructions
- Preheat oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- Prepare and bake the cake according to the package instructions. Let the cake cool for about 15 minutes.
- Poke holes all over the top of the cake using a fork or skewer.
- Dissolve the orange Jello in 1 cup boiling water, then stir in 1/2 cup cold water. Pour the Jello mixture evenly over the cake, allowing it to soak into the holes. Refrigerate for at least 2 hours to set.
- Whisk together the instant vanilla pudding mix and cold milk until thickened, about 2 minutes. Fold in the whipped topping and orange zest if using.
- Spread the pudding mixture evenly over the chilled cake. Keep refrigerated until ready to serve.
Notes
- For an extra citrus kick, garnish with mandarin orange slices or additional orange zest.
- Store covered in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 26g
- Sodium: 280mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 35mg
