How to make the cake

• Preheat your oven to 350°F/177°C. Grease a 9 x 13-inch baking dish or spray with non-stick baking spray.
• Follow the instructions on the cake mix using the 3 large eggs, ⅓ cup canola oil , and 1 cup water to make the batter for the white cake.
• Pour the batter into the prepared pan.
• Bake in the preheated oven for 25-30 minutes or until toothpick inserted in center comes out clean.
• Slightly cool the cake and keep it in the baking pan. Set aside while making creamsicle topping.
• In a small mixing bowl, whisk 2(3) ounce boxes, orange gelatin and ⅓ cup boiling water until dissolved. Set aside.
• In a large measuring cup or large mixing bowl, whisk together 2 (3.4) ounce box, instant vanilla pudding and 2 ½ cups cold whole milk until blended.
• Whisk the orange gelatin mixture into the pudding mixture until combined.
• Use a large straw or end of a wooden spoon to poke holes all over the cake.
• Pour the pudding filling over the baked and cooled cake. Use a spoon to get the filling into all the holes.
• Then gently spread the thawed 8 ounce container whipped topping over the top of the cake. Be careful not to smear the pudding layer.
• Garnish the cake with mandarin orange slices and mint leaves as an optional garnish.
• Refrigerate the cake for at least 1 hour up to overnight.
• Slice and serve the cake.