mandarin orange slices, drained very well(for garnish)
Instructions
Prepare the 15.25 ounce box white cake mix per the directions on the back of the box (with ingredients needed to make cake: egg whites, oil and water). Once it is done baking, place it on the counter and let it cool for 5 minutes.
Take a spoon or utensil with a wooden handle and poke holes into the cake all over about 2 inches apart.
Add the 3 ounce box orange Jell-O and 1 cup boiling water to a large, heatproof bowl or measuring cup and whisk until the gelatin is dissolved.
Add 1/2 cup cold water to the bowl and whisk to combine.
Pour the Jell-O all over the cake, focusing on the holes the most. Place the cake into the fridge for 2 hours.
Whip 1 cup unsalted butter, softened to room temperature with an electric hand mixer in a large bowl until smooth.
Gradually add 3 1/2 cups powdered sugar a little at a time, mixing it in fully before adding the next batch until all the powdered sugar is used, the mixture will be thick.
Add 3 tablespoons milk, 1 teaspoon vanilla extract and 1/4 teaspoon salt to the bowl and slowly stir it in. Once the milk is thoroughly mixed in, crank up the speed of the mixer to medium-high and whip for 3 minutes until light and fluffy.
Spread the frosting on top of the cake and add mandarin orange slices, drained very well for garnish. I like to put one mandarin orange for each slice of cake (so 12 in this case.) Serve immediately or chill until ready to serve.
Video
Notes
You can change the flavor of the Jello if needed.
You can use a different cake flavor if desired.
Feel free to use a homemade cake mix instead of a boxed mix.
You can add other fruit on top if you want to change the flavor profile.
Don't add too many holes to the poke cake.
If using canned frosting, whip it to make it easier to spread. Or just use an 8 ounce tub of Cool Whip.
It keeps in the fridge covered for up to 1 week. Freeze for up to 3 months.