Jello Cake Recipes

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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



Jello Poke Cake image

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

1 (18 1/4 ounce) package white cake mix
egg, water, oil as needed to make cake
1 (3 ounce) package raspberry Jell-O gelatin
1 cup boiling water
1/2 cup cold water
8 ounces Cool Whip

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



Box-Mix Jello Cake image

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.

18 ounces white cake mix (Duncan Hines brand preferred)
3 egg whites (or as called for by your cake mix)
1/3 cup oil (or as called for by your cake mix)
1 1/3 cups water (or as called for by your cake mix)
1 (3 ounce) box strawberry Jell-O gelatin dessert (or any flavor)
1 3/4 cups boiling water
1 (3 1/2 ounce) box instant vanilla pudding
1 Cool Whip
fresh strawberry, garnish

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



Jello Cake image

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

1 (18 ounce) box white cake mix
3 eggs (or as called for by your cake mix)
1/3 cup butter (or as called for by your cake mix) or 1/3 cup oil (or as called for by your cake mix)
1 cup water (or as called for by your cake mix)
1 (3 ounce) box any flavor Jello gelatin
Cool Whip (for frosting)
fruit (to match the jello flavor) (optional)

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



Seventies Raspberry Mint

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.

Two 750-milliliter bottles fruity red wine, such as Merlot or Cabernet Sauvignon
2 cups sugar
Six 3-ounce boxes raspberry gelatin, such as Jell-O
Two 16-ounce cans smooth cranberry sauce, chopped into small pieces
1 1/2 pints fresh raspberries
8 sprigs fresh mint, stemmed, plus more for decorating
1 1/2 cups unsweetened whipped cream

TERRAZZO JELLY CAKE

Provided by Molly Yeh

Categories     dessert

Time 13h50m

Yield about 2 quarts

Number Of Ingredients 13



Terrazzo Jelly Cake image

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.

1 cup boiling water
1 teaspoon matcha powder
1 tablespoon plus 1/4 cup granulated sugar
8 ounces watermelon cubes (approximately 1 cup)
8 ounces mango cubes (approximately 1 cup)
Six .25-ounce packets powdered gelatin (50 grams total)
4 tablespoons powdered sugar
1/4 teaspoon plus a pinch kosher salt
Nonstick cooking spray, for the bowl
One 13.5-ounce can coconut milk
3/4 cup heavy cream
1/4 cup brown sugar, optional
Whipped cream and maraschino cherries, for serving

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



Fruity JELL-O Cake image

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

2 cups chopped fresh strawberries
1 can (20 oz.) crushed pineapple in juice, drained
1 pkg. (6 oz.) JELL-O Strawberry Flavor Gelatin
3 cups JET-PUFFED Miniature Marshmallows
1 pkg. (2-layer size) white white cake mix

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



Lemon Jello Cake image

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

1 (18 1/2 ounce) package yellow cake mix
1 (3 ounce) package lemon Jell-O gelatin (4 serving size package)
4 eggs
3/4 cup water
3/4 cup vegetable oil
2 cups sifted powdered sugar
2 lemons, juice and zest of
2 tablespoons melted butter

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



Gelatin Poke Cake image

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

1 pkg. (2-layer size) white cake mix
1 cup boiling water
1 pkg. (3 oz.) JELL-O Strawberry Flavor Gelatin
1/2 cup cold water
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed

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



Jell-O® Poke Cake image

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

1 (15.25 ounce) package yellow cake mix
1 cup water
3 eggs
⅓ cup vegetable oil
¼ cup cold water
1 (3 ounce) package strawberry-flavored gelatin mix (such as Jell-O®)
¼ cup boiling water
1 (8 ounce) container whipped topping (such as Cool Whip®)

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



Creamsicle Cake - Jello Cake image

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.

1 (18 ounce) box orange cake mix
3 eggs (or as called for by your cake mix)
1/3 cup oil (or as called for by your cake mix)
1 1/4 cups water (or as called for by your cake mix)
2 (3 ounce) packages orange gelatin
1 (3 1/2 ounce) package vanilla instant pudding mix
1 cup milk
1 teaspoon vanilla
1 (8 ounce) container thawed Cool Whip

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



Rainbow Layer Cake image

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

2 pkg. (2-layer size each) white cake mix es, divided
3 Tbsp. (1/2 of 3-oz. pkg.) each JELL-O Raspberry Flavor Gelatin, Orange Flavor Gelatin, Lime Flavor Gelatin and Berry Blue Flavor Gelatin, divided
2/3 cup BREAKSTONE'S or KNUDSEN Sour Cream
2/3 cup powdered sugar
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed

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



Stained Glass Gelatin Cake image

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

5 (3 ounce) packages sweetened gelatin mix (such as Jell-O®), 5 different colors
3 ½ cups boiling water, divided
3 ½ cups cold water, divided
1 (1 ounce) package unflavored gelatin powder
1 (14.1 ounce) can sweetened condensed milk
1 ¼ cups double cream
1 teaspoon vanilla extract

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



JELL-O® Strawberry Poke Cake image

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

2 round white cake layers (9 inch), cooled
2 cups boiling water
2 pkg. (3 oz. each) JELL-O Strawberry Flavor Gelatin
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed

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From tasteofhome.com


STRAWBERRY JELLO ANGEL FOOD CAKE DESSERT
Step 1. Step 2. Step 3. Spray a bundt cake pan or tube pan with non-stick cooking spray. Tear half of the angel food cake into bite-sized pieces/cubes and place in bottom of bundt cake pan. Pour half of jello/whipped cream mixture on top of angel food cake. Then repeat with another layer of angel food cake.
From foodmeanderings.com


STRAWBERRY JELLO POKE CAKE - CULINARY HILL
Cool completely, at least 1 hour. Using a fork, pierce cake in rows about 1/2-inch apart. When the fork becomes sticky, dip tines in water to clean (typically at the end of each row). Pour Jello into a medium bowl and whisk in boiling water. When Jello is dissolved, stir in cold water. Drizzle over the entire surface of cake.
From culinaryhill.com


HOW TO MAKE JELLO CAKE {WITH ANY FLAVOR JELLO!} - THE …
Prepare. Preheat oven to 350 degrees. and coat a 13×9 baking dish with non-stick cooking spray. Mix. Combine cake mix, eggs, water, oil and almond extract until smooth. Bake. Spread evenly into baking dish, bake for about 25 minutes or until a toothpick inserted in the center comes out clean.
From thebestcakerecipes.com


HOW TO MAKE JELLO CAKE (WITH PICTURES) - WIKIHOW
To easily make a Jello “poke” cake, make a cake according to the box directions. Then, combine 6 oz of Jello with 2 cups of boiling water and stir until completely dissolved. Use a fork to poke holes in the baked cake and pour the liquid Jello evenly over the cake. Refrigerate the cake for one hour to let the Jello set.
From wikihow.com


EASY JELLO POKE CAKE (5 INGREDIENTS!) - I HEART NAPTIME
Remove the cake from the oven and allow to cool slightly. Then poke holes all over the top with a meat fork or butter knife. Next mix together the jello with the hot water. Stir for 2 minutes, or until completely dissolved. Then stir in the …
From iheartnaptime.net


HOLIDAY JELLO CAKE - FOOD LOVIN FAMILY
Pour 1 cup boiling water in the red mix and 1 cup of boiling water in the green bowl. Stir until disolved. Pour 1/2 cup cold water in with red and 1/2 cup cold water in green. Pour red jello in every other row of holes and pour green in remaining holes. Make sure …
From foodlovinfamily.com


JELLO FRUIT CAKE DESSERT - MOMSDISH
Cover the fruit competently with the jello. Leave it refrigerated until completely set, for about 2 hours. In order to remove it from the tray, pour hot water into a large bowl, and place the dish into it. As soon as you see a little bit of melting on the sides, cover the jello with a serving plate and turn it over.
From momsdish.com


JELLO ART - SPECIALTY FOOD, CAKES, JELLO
Custom made Specialty foods for celebrations such as birthdays, anniversarys, weddings, etc.
From jellomello.ca


10 BEST JELLO DESSERTS RECIPES | YUMMLY
Mini Low Carb Strawberry Jello Desserts My life cookbook. butter, salt, boiling water, Swerve Sweetener, jello, heavy cream and 2 more. Christmas Bundt Jello! Because Every Holiday Needs Giant Jello Desserts! shared. sweetened condensed milk, jello, gelatin, jello.
From yummly.com


STRAWBERRY JELLO ANGEL FOOD CAKE COOL WHIP DESSERT : VIEW …
This cake is easy, and portions are generous yet low in calories. Angel food cake pieces are topped with sweetened cream cheese, whipped topping and strawberries in this chilled, layered dessert. Angel food cake is a best bet for weight watchers because it has no fat. It’s easy and makes a delicious dessert!
From lissasloves.com


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