Mix and bake the orange cake mix in a 9x13 pan according to directins.
While the cake is still warm, poke holes in the cake with the end of a wooden spoon or a skewer.
Mix the box of orange Jello with the boiling water. Pour over cake when Jello is dissolved.
Refrigerate the cake while you prepare the topping.
Mix the instant pudding and milk until pudding thickens.
Fold in the Cool Whip.
When the cake has cooled, spread the Cool Whip/pudding frosting on the cake.
Refigerate cake until ready to serve.
Bake cake as directed in 9x13 inch
Mix cake according to directions on box.
Just before cake comes out of the oven, dissolve orange jello in boiling water. When cake is baked, with meat fork, pierce holes in hot cake to the bottom of the pan.
Pour hot, dissolved jello over hot cake gently.
Put in fridge to set and cool.
When cold, spread with frosting.
Bake the cake as directed at 350\u00b0 for 30 to 35 minutes.
Cool cake well.
Poke holes in cake with fork (large tines).
Mix together the boiling water, cold water and orange jello; pour over cake slowly so that liquid goes into fork holes (use small spoon). Mix the pudding, milk and Cool Whip together; add flavorings. Spread this mixture over cake.
Bake cake to package directions in 9 x 13-inch pan.
Dissolve jello in 3/4 cup boiling water.
Add cold water.
Cool to room temperature.
Cool cake 20 to 25 minutes after baking.
Poke holes in top of cake approximately 1 inch apart.
Pour jello slowly over top of the cake.
Refrigerate while preparing topping.
Make cake per directions on box.
Cool for 1/2 hour.
Mix 1 1/2 cups hot water and orange Jell-O powder.
Poke holes in cake with toothpick.
Pour orange Jell-O over cake.
Refrigerate for 1 hour.
Mix pudding with cold milk.
Fold in Cool Whip.
Ice cake with this mixture.
Put Mandarin orange slices on top.
Bake cake as directed.
Poke holes in cake.
Mix 1 package jello with 1 cup boiling water until dissolved.
Add 1/2 cup cold water.
Mix, pour over cake.
Refrigerate until completely cooled. Mix pudding with 1 package orange jello and 1 cup milk.
Beat until thickened.
Add vanilla and fold in Cool Whip.
Spread on cooled cake.
In a mixing bowl, combine cake and drink mixes, eggs, 1
n large bowl, combine all cake ingredients, beat on low speed
Prepare cake mix according to directions. Let cake cool. Poke holes in top of cake with handle of wooden spoon. Prepare 1 package of Jell-O. Pour over entire cake (while still in pan).
Add orange flavoring to yellow cake mix or use 1 box orange cake mix.
Cool for 15 minutes and put holes in cake with fork. Mix jello, boiling water and cold water.
Let cool.
Pour over cake and refrigerate for 1/2 hour.
Mix vanilla pudding, orange extract, milk, vanilla and Cool Whip.
Put over cake and refrigerate.
Bake cake as needed in 9x13-inch pan.
When baked and cooled, poke holes all over cake with meat fork.
Mix large box of Jello with the waters and just let it start to set up.
Slowly pour over the cooled cake and allow to run into holes all over cake.
Chill cake until Jello is set.
In large bowl, cream the cheese until creamy.
Add the dry Jello powder, pudding mix, milk and the vanilla extract; beat well.
Fold in Cool Whip.
Spread on cake and chill until served.
Enjoy!
Prepare and bake cake mix according to package directions for a 9 X 13 pan.
Poke holes in cake while still hot with the round handle of a wooden spoon.
Make Jello with only one cup of boiling water.
Pour liquid Jello over cake while hot.
Cool cake completely.
Make vanilla pudding with only one cup of milk.
Stir in vanilla and orange extracts.
Fold in whipped topping.
Spread evenly over cake.
Refrigerate cake for at least one hour before serving.
Bake cake according to directions in 9 x 13-inch pan. When done, make holes in cake with a wooden spoon. Mix Jell-O with 1/2 cup hot water and 1/2 cup cold water. Pour over cake, making sure it goes into holes. Refrigerate for 20 minutes.
Bake cake in 9 x 13-inch pan.
Cool at room temperature.
Poke holes in cake with a meat fork.
Pour jello over cake and refrigerate.
mong two 9 inch sprayed cake pans and bake for 30
Preheat oven to 350 degrees.
Grease and flour bundt pan, I use Bakers Joy baking spray.
Blend cake mix, milk, almond extract, butter and eggs in large bowl for 30 seconds on low speed.
Then beat on medium speed for 4 minutes.
Fold in all other ingredients until well mixed.
Pour into prepared bundt pan.
Bake for 50 minutes or until toothpick inserted into cake comes out clean.
Cool in pan on wire rack for 15 minutes.
Invert and remove cake from pan onto wire rack.
Cool completely.
Dust with confectioners sugar.
Mix Jell-O and 1 cup boiling water.
Set aside to cool.
Bake cake as directed on box in a 13 x 9-inch pan.
Let cool slightly. Using a fork, poke holes 1-inch apart throughout.
Pour Jell-O over entire cake slowly.
Refrigerate until cool.
Bake the orange cake (Duncan Hines makes this flavor!) as directed on package.
Use a 9x13-inch pan.
Allow to cool.
When cooled, use a straw to poke holes in the surface of the cake, the more the better.
(I usually do about 4-5 rows with 8-10 holes per row.)
Mix cake mix according to package directions.
Cool and slice layers in half. Blend coconut, sour cream and coconut together. Set 1 cup aside. Spread evenly between layers.
Blend 1 cup filling and 1 carton Cool Whip.
Spread over cake and refrigerate 24 hours before cutting.