JELLO POKE CAKE
Make and share this Jello Poke Cake recipe from Food.com.
Provided by IAcupcake
Categories Dessert
Time 45m
Yield 12-15 pieces, 12-15 serving(s)
Number Of Ingredients 6
Steps:
- Bake cake according to package directions. Cool completely.
- Poke cake with a fork. Mix jello with boiling water until dissolved. Mix in cold water. Pour over cake. Top with cool whip. Keep in refrigerator.
Nutrition Facts : Calories 272.2, Fat 9.5, SaturatedFat 4.8, Sodium 327.1, Carbohydrate 44.7, Fiber 0.4, Sugar 34.1, Protein 2.7
BOX-MIX JELLO CAKE
Make and share this Box-Mix Jello Cake recipe from Food.com.
Provided by Rita1652
Categories Gelatin
Time 50m
Yield 10 serving(s)
Number Of Ingredients 9
Steps:
- Bake cake according to package directions in 13 x 9 pan (use all egg whites).
- Cool awhile.
- Dissolve jello in boiling water.
- Poke holes all over cake with large utility fork.
- Spoon jello evenly over cake.
- Refrigerate at least a couple of hours.
- Prepare pudding as directed on package for pudding.
- Chill awhile.
- Spread pudding evenly over cake.
- Chill.
- Spread Cool Whip over top of cake and garnish with strawberries.
JELLO CAKE
This is the moistest cake you will ever eat. I love it with strawberry jello and garnished with fresh strawberries. The Cool Whip makes such a pretty pure white and creamy frosting. It was my mom's favorite birthday cake. Prep time is also chill time
Provided by Karen From Colorado
Categories Gelatin
Time 8h40m
Yield 1 cake, 12-14 serving(s)
Number Of Ingredients 7
Steps:
- Prepare cake according to package instructions.
- Allow to cool completely in pans.
- Using a fork, poke holes all over the top of the cake through to the bottom.
- Prepare jello according to package instructions except do not allow it to set yet.
- Pour jello slowly over the entire surface of the cooled cakes (cake will look soggy, but thats ok).
- Chill cakes until jello sets completely (several hours or over night).
- To remove cakes from pans, set the pan in a dish of hot water for 1 minute.
- Remove to a serving platter.
- Frost with the Cool Whip.
- Garnish with fruit pieces.
- Keep any uneaten cake covered and chilled.
Nutrition Facts : Calories 272.6, Fat 11, SaturatedFat 4.3, Cholesterol 60, Sodium 380.9, Carbohydrate 39.9, Fiber 0.4, Sugar 29.5, Protein 4.1
SEVENTIES RASPBERRY MINT "JELLY" CAKE
You have to start by admitting to yourself that you love the way tangy Jell-O mixed with tart fresh fruit, red wine notes and whipped cream is an elevated throwback to when you were a kid. The red wine adds a tart note and the cranberry sauce adds bitterness and tons of pectin, the natural thickener that comes from cranberry itself. Slice this into thick pieces and serve with whipped cream. It's also oddly delicious with a scoop of vanilla ice cream...
Provided by Alex Guarnaschelli
Categories dessert
Time 5h
Yield 10 to 12 servings
Number Of Ingredients 7
Steps:
- Reduce the red wine: Combine the wine and sugar in a medium pot over medium heat and reduce until there are 2 cups total liquid, 30 to 40 minutes.
- Make the gelatin: In a large bowl, combine the gelatin with 5 1/2 cups boiling water, then stir in the still warm reduced red wine. Stir until dissolved. Add the cranberry sauce; stir until melted.
- Create the first layer: Layer 1/2 pint raspberries, top-side down, in each crevice of a 10- to 15-cup Bundt mold. Imagine you are looking at them and building this dessert upside down (because you are) and will see the opposite side when the dessert is unmolded. Gently pour enough of the cranberry mixture to cover the first layer of fruit, about half. Place the mold on a sheet pan and chill in the refrigerator until mostly set, about 2 hours.
- Create the second layer: On top of the set up gelatin, gently arrange another half pint of raspberries all through the center of the mold. Put mint leaves wherever there are gaps. Pour the remaining gelatin carefully on top. Refrigerate for another 2 hours or up to overnight.
- To serve: Dip the mold very briefly in a large bowl of warm water to loosen the gelatin from the sides of the mold. Place a serving plate or cake stand on top of the Bundt mold and invert onto the plate. Unmold the cake. Top with mint leaves and arrange the last half pint raspberries around the edges. Serve with the whipped cream.
TERRAZZO JELLY CAKE
Steps:
- Combine the boiling water with the matcha powder and 1 tablespoon granulated sugar in a small bowl; whisk and set aside. In a high-speed blender, blend the watermelon until pureed, then pour it into a bowl; set aside. In the same blender, blend the mango. (You may need to add a little water to help it blend.)
- In a measuring cup, combine 1 cup cold water and 3 tablespoons gelatin. Whisk to bloom evenly. Bring 1 cup water to a boil in a saucepan over medium heat, then add 2 tablespoons powdered sugar and 1/4 teaspoon salt and whisk to combine and dissolve. Pour the boiling water mixture into the gelatin mixture and whisk until the gelatin has fully melted and is lump-free. Divide the gelatin mixture evenly amongst the pureed watermelon, pureed mango and matcha tea and whisk each to combine.
- Pour each mixture into a 2-cup capacity plastic wrap-lined container or silicone mold. Refrigerate until fully set, at least 5 hours.
- Invert each color onto a cutting board and cut into small cubes. Layer the jelly cubes in a bowl lightly coated with nonstick cooking spray. Refrigerate until ready to use.
- In a medium bowl, whisk together the coconut milk and 1/4 cup heavy cream. Pour one third of the mixture into a separate bowl or measuring cup and sprinkle on the remaining 2 tablespoons gelatin powder; whisk to bloom evenly and set aside. Pour another third of the coconut mixture into a small saucepan and add the remaining 1/4 cup granulated sugar (if white is desired) or 1/4 cup brown sugar (if off-white is desired) and the remaining pinch of salt. Heat gently until the sugar is completely dissolved. Pour the hot mixture into the cold gelatin mixture and whisk until fully combined and melted. Whisk into the reserved coconut milk mixture and strain over the colorful gelatin cubes. Refrigerate overnight.
- In a large bowl or stand mixer fitted with a whisk attachment, combine the remaining 1/2 cup heavy cream and remaining 2 tablespoons powdered sugar; whip to stiff peaks. Invert the jelly cake onto a serving dish and top with whipped cream and maraschino cherries.
FRUITY JELL-O CAKE
Here's a neat twist on pineapple upside-down cake! Pour batter over fresh strawberries, pineapple, marshmallows and JELL-O Strawberry Flavor Gelatin.
Provided by My Food and Family
Categories Home
Time 1h10m
Yield Makes 24 servings.
Number Of Ingredients 5
Steps:
- Heat oven to 350°F.
- Spread strawberries onto bottom of 13x9-inch pan; top with pineapple. Sprinkle with dry gelatin mix; top with marshmallows.
- Prepare cake batter as directed on package, omitting the oil. Pour over marshmallows.
- Bake 50 to 55 min. or until toothpick inserted in center comes out clean. Cool completely. Keep refrigerated.
Nutrition Facts : Calories 160, Fat 4 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 0 mg, Sodium 180 mg, Carbohydrate 0 g, Fiber 0.8234 g, Sugar 0 g, Protein 2 g
LEMON JELLO CAKE
Make and share this Lemon Jello Cake recipe from Food.com.
Provided by Duane and Ginger Va
Categories Gelatin
Time 45m
Yield 12-16 serving(s)
Number Of Ingredients 8
Steps:
- Mix cake ingredients together for 4 minutes.
- Bake in metal non stick 9x13 inch pan @350 for 40 minutes.
- or,if using a glass baking dish bake @325 for 45 minutes.
- Poke holes all over the cake while hot.
- Mix together icing: powdered sugar and lemons (grated rind and juices).
- Pour this over the cake immediately, while it is still hot from the oven.
- Serve warm or cold.
Nutrition Facts : Calories 456.9, Fat 22.2, SaturatedFat 4.3, Cholesterol 68, Sodium 362.1, Carbohydrate 61.2, Fiber 0.5, Sugar 44.9, Protein 4.6
GELATIN POKE CAKE
Watch our Gelatin Poke Cake video and to find out why it's called poke cake. Using a fork to poke this cake made with JELL-O Strawberry Flavor Gelatin and COOL WHIP Whipped Topping allows the cake to absorb plenty of fruity JELL-O flavor.
Provided by My Food and Family
Categories Recipes
Time 5h5m
Yield 16 servings
Number Of Ingredients 5
Steps:
- Prepare cake batter and bake as directed on package for 13x9-inch pan. Cool cake in pan 15 min. Pierce cake with large fork at 1/2-inch intervals.
- Add boiling water to gelatin mix in small bowl; stir 2 min. until completely dissolved. Stir in cold water; pour over cake. Refrigerate 3 hours.
- Frost cake with COOL WHIP. Refrigerate 1 hour.
Nutrition Facts : Calories 210, Fat 9 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 0 mg, Sodium 240 mg, Carbohydrate 0 g, Fiber 0.6469 g, Sugar 0 g, Protein 3 g
JELL-O® POKE CAKE
An old Southern recipe passed down through my grandmother. You can vary the flavor of gelatin used in order to get a specific color for any holiday, e.g. lime for St. Patrick's day. You can top this cake with berries, sprinkles, or any topping of your choice.
Provided by mollie
Categories Desserts Cakes Poke Cake Recipes
Time 7h10m
Yield 12
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
- Combine cake mix, water, eggs, and oil in a large bowl; beat with an electric mixer on low speed until moistened. Increase speed to medium and beat for 2 minutes. Pour batter into the prepared baking pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 24 to 29 minutes. Let cool completely, at least 30 minutes.
- Pour cold water into a bowl. Sprinkle gelatin mix on top. Let stand until softened, about 1 minute. Add boiling water and stir constantly until granules are completely dissolved.
- Poke holes all over the cake using a fork. Pour gelatin mix into the holes. Refrigerate cake until gelatin is set, up to 6 hours.
- Spread whipped topping over cake.
Nutrition Facts : Calories 309.6 calories, Carbohydrate 38.5 g, Cholesterol 41.6 mg, Fat 16 g, Fiber 0.4 g, Protein 3.8 g, SaturatedFat 6 g, Sodium 286.1 mg, Sugar 26 g
CREAMSICLE CAKE - JELLO CAKE
Make and share this Creamsicle Cake - Jello Cake recipe from Food.com.
Provided by Melanie Murray
Categories Dessert
Time 40m
Yield 1 cake, 8-10 serving(s)
Number Of Ingredients 9
Steps:
- Bake cake as directed in 9x13 inch pan.
- When done, use fork to punch holes around the entire top of cake.
- Let cool.
- In bowl, mix 1 box gelatin, 1 cup hot water, and 1 cup cold water. Allow the gelatin to thicken.
- Pour over the top of cake and refrigerate 2-3 hours.
- Mix remaining box of gelatin, pudding, milk and vanilla together.
- Beat well.
- Fold dessert topping into mixture and spread on top of cake.
- Keep refrigerated.
- If you cannot find orange cake mix, use a box lemon and add 1 small envelope of orange drink mix (kool aid) to the batter.
RAINBOW LAYER CAKE
Give our Rainbow Layer Cake its variety of colors with a mix of fruity JELL-O flavors. Making this Rainbow Layer Cake is a lot easier than you might think!!
Provided by My Food and Family
Categories Home
Time 5h
Yield 24 servings
Number Of Ingredients 5
Steps:
- Heat oven to 350ºF.
- Grease and flour 2 (9-inch) round pans; cover bottoms with parchment. Prepare cake batter from 1 pkg. cake mix as directed on package. Pour half into separate bowl. Add dry raspberry gelatin mix to batter in one bowl; mix well. Stir dry orange gelatin mix into remaining batter. Pour into prepared pans.
- Bake 28 to 30 min. or until toothpick inserted in centers comes out clean. Cool cakes in pans 15 min. Remove from pans to wire racks; cool completely.
- Repeat with remaining cake mix and dry gelatin mixes, washing cake pans between uses.
- Mix sour cream and sugar in large bowl until blended; gently stir in COOL WHIP. Stack cake layers on plate, spreading 1/3 cup COOL WHIP mixture onto each cake before covering with next layer. Frost top and side of cake with remaining COOL WHIP mixture. Refrigerate 2 hours.
Nutrition Facts : Calories 280, Fat 10 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 5 mg, Sodium 310 mg, Carbohydrate 44 g, Fiber 0 g, Sugar 28 g, Protein 3 g
STAINED GLASS GELATIN CAKE
This showstopper no-bake Jell-O cake is as delicious to eat as it is pretty to look at. Cubes of Jell-O are suspended in a creamy vanilla-flavored gelatin, and then set in a jello mold to create a stained glass effect.
Provided by Rita
Categories Desserts Specialty Dessert Recipes Jell-O® Desserts
Time 8h32m
Yield 10
Number Of Ingredients 7
Steps:
- Place each gelatin mix in a separate bowl; stir 1/2 cup boiling water into each until completely dissolved, about 2 minutes. Stir 1/2 cup cold water into each gelatin mix; refrigerate until completely set, 4 hours to overnight.
- Grease a 9-inch cake pan or use a silicone mold. Slice the chilled gelatin into cubes and gently toss together; tip into the prepared cake pan.
- Pour 1 cup cold water into a bowl and sprinkle unflavored gelatin over water; let sit until dissolved, 2 to 3 minutes. Add 1 cup boiling water and stir until gelatin is dissolved.
- Pour sweetened condensed milk into a blender or food processor. Add condensed milk, unflavored gelatin mixture and vanilla extract to the blender. Blend mixture until well combined; pour over gelatin cubes in the cake pan. Evenly distribute milk mixture using a spatula.
- Refrigerate until set, 4 hours to overnight. Run a knife along the sides of the mold and invert cake onto a plate.
Nutrition Facts : Calories 432.8 calories, Carbohydrate 61.1 g, Cholesterol 14.4 mg, Fat 17.7 g, Protein 9.4 g, SaturatedFat 11 g, Sodium 169.3 mg, Sugar 21.8 g
JELL-O® STRAWBERRY POKE CAKE
Make scrumptious JELL-O Strawberry Poke Cake for a sweet treat! Just add some whipped topping on top of the strawberry poke cake, and it's ready to serve.
Provided by My Food and Family
Categories Recipes
Time 4h30m
Yield 16 servings
Number Of Ingredients 4
Steps:
- Place cakes, top sides up, in clean 9-inch round pans; pierce with large fork at 1/2-inch intervals.
- Add boiling water to gelatin mix; stir 2 min. until completely dissolved. Carefully pour over cake layers. Refrigerate 3 hours.
- Dip bottoms of cake pans in warm water 10 sec.; unmold cakes. Fill and frost cake layers with COOL WHIP. Refrigerate 1 hour.
Nutrition Facts : Calories 160, Fat 6 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 0 mg, Sodium 160 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 2 g
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