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  • 1 white cake mix plus ingredients called for on the back of the box
  • 3 ounces orange Jello mix
  • 1 cup boiling water
  • 1/2 cup ice water
  • 3.4 ounces instant vanilla pudding
  • 1 cup milk
  • 3 cups thawed whipped topping (8 ounces)


  1. Make the cake in a 9 X 13 pan according to the directions on the box.
  2. Remove the baked cake from the oven and allow to cool while making the Jello.
  3. Make the Jello by adding the Jello to 1 cup of boiling water and stirring until the Jello has completely dissolved. Add 1/2 cup of ice-cold water and stir.
  4. Poke holes in the cake using a fork or the end of a chopstick.
  5. Pour the cooled Jello over the slightly warm cake and place it in the refrigerator until the cake and Jello are completely cooled, 2 to 3 hours.
  6. Once the cake is completely cooled, make the pudding frosting by combining the pudding mix with 1 cup of cold milk and stirring until the pudding has slightly thickened.
  7. Add the whipped topping and stir to combine.
  8. Frost the cake.


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