Beat cake mix, dry jelly powder, oil, eggs, granulated sugar, flour, orange zest, and 1/2 cup each strawberries and milk in large bowl with mixer until blended. Pour into 3 greased and floured 8-inch round pans.
Bake 22 to 23 min. or until toothpick inserted in centres comes out clean. Cool cakes in pans 10 min. Remove to wire racks; cool completely.
Beat dry pudding mix, icing sugar and remaining milk in large bowl with whisk 2 min. Gently stir in Cool Whip and remaining strawberries. Stack cake layers on plate, filling and frosting with Cool Whip mixture.
Kraft Kitchen Tips!
How to Store
Keep frosted cake refrigerated.
Slice additional strawberries. Use to garnish cake along with a few fresh mint leaves.
Calories From Fat
% Daily Value
Fat 18 g
Saturated fat 4.5 g
Cholesterol 50 mg
Sodium 350 mg
Carbohydrate 51 g
Fibre 1 g
Sugars 39 g
Protein 5 g
16 servings, 1 piece (116 g) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.