Step 1

Prepare cake mix according to directions on the box. (Your exact measurements may vary slightly depending on the brand of cake mix you use. I used Pillsbury.)

Step 2

Bake according to package directions. Should be something like 350˚F for 25-35 minutes. Allow cake to cool.

Step 3

After cake has cooled, poke holes into the cake about an inch apart with the end of a wooden spoon.

Step 4

Mix the orange gelatin powder with boiling water. Stirring until the mixture is dissolved. Then mix in cold water and let it thicken slightly. Pour the jello mixture into the holes of the cake.

Step 5

Spread a thin layer of orange marmalade over the cake. NOTE: Keep the tip of the spatula down on the cake while spreading and only lift the tip when finished. If cake is pulling up, you may want to refrigerate it for an hour or two for the Jello to settle into the cake more.

Step 6

For the frosting, whisk together the instant vanilla pudding mix and milk. Then fold in the whipped topping. Spread frosting over the top of the cake.*

Step 7

Refrigerate cake for 4 hours or overnight. Place Mandarin orange slices on top of each slice of cake, if desired.