Orange Creamsicle Cake

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15 ounces canned mandarin oranges (do not drain)
3.5 ounces vanilla instant pudding mix
8 ounces Cool Whip
Instructions
For the Cake:

Prepare the cake mix according to the package directions for a 9×13-inch baking pan, substituting milk (or almond milk) for the water and adding orange zest.
Bake as directed on the package. Remove from the oven and cool for about 10 minutes.
Use a skewer to poke holes across the top of the cake.
In a bowl, dissolve orange JELLO in boiling water and stir until fully dissolved.
Add fresh orange juice to the JELLO mixture and stir.
Slowly pour the JELLO mixture over the cake, allowing it to soak in.
Refrigerate the cake for at least 3 hours before adding frosting.
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For the Frosting:

Beat together the mandarin oranges with their juice and the pudding mix until well combined.
Fold in the Cool Whip until light and fluffy.
Spread evenly over the chilled cake.
Refrigerate for at least 30 minutes before serving.

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