Prepare the Cake: Preheat your oven and prepare the cake mix according to the box instructions. Bake the cake as directed.

Let the cake cool for 20 minutes. Using the back of a wooden spoon or a skewer, poke about 50 evenly spaced holes in the cake, about 1 inch apart and ¾ of the way down.

Allow the cake to cool completely.

Prepare the Jello: In the meantime, boil the water. Place the jello powder in a large measuring cup or bowl, add the boiling water, and whisk until the jello is completely dissolved. Let the mixture cool for 20 minutes, then whisk in the vanilla yogurt.

Fill the Holes: Carefully and evenly pour the jello mixture into each of the holes in the cake.

Cover the cake and refrigerate for at least 2 hours or up to overnight, allowing the jello to set.

Make the Icing: In the bowl of a stand mixer, combine the cream cheese and butter. Mix until smooth.

Add the salt, orange juice, orange zest, and vanilla extract. Mix until combined.

Gradually add the powdered sugar, mixing on low until fully incorporated and the icing is smooth.

Frost the Cake: Spread the icing evenly over the top of the cake. Refrigerate for at least 30 minutes or until ready to serve.

Cut the cake into 12 slices and enjoy!

Refrigerate any leftovers.