1 pkg. lemon cake mix
3 eggs
1 c. warm water
1/3 c. oil
1 envelope unsweetened orange Kool-Aid
1 pkg. orange Jell-O

Combine and beat on medium speed for 2 minutes: lemon cake mix, Kool-Aid, eggs, warm water and oil. Pour in ungreased 13 x 9 baking pan.

Bake at 350°F for 25 to 30 minutes. Using a meat fork, poke holes in cake. Cool on rack for 30 minutes. Dissolve package orange Jell-O in 1 cup boiling water; add 1 cup cold water. Pour over cake. Cool and refrigerate for 2 hours.

Orange Cream Cake Topping:

1 c. milk
1 pkg. orange jello (small)
1 pkg. instant vanilla pudding (small)
1 tsp. vanilla

Combine ingredients in mixing bowl. Beat on low 2 minutes; let stand for 5 minutes. Fold in 8 ounces frozen whipped topping and frost cooled cake.