Description
A cheerful and easy cake perfect for summer celebrations, featuring vibrant red and blue jello layers topped with whipped cream and fresh fruit.
Ingredients
Scale
- 1 box white cake mix, plus the ingredients listed on the box (usually eggs, oil, and water)
- 1 cup water, as per box directions
- 1 small box (3 ounces) red gelatin (strawberry or cherry)
- 1 small box (3 ounces) blue gelatin (berry blue)
- 2 cups boiling water (1 cup per gelatin flavor)
- 1 cup cold water (split into two 1/2 cup portions for each gelatin flavor)
- 1 tub (8 to 12 ounces) whipped topping, thawed
- Fresh fruit for topping: sliced strawberries and whole blueberries
- Optional: 4 ounces softened cream cheese
- Optional: 1 tablespoon lemon zest
- Nonstick spray for the pan
Instructions
- Preheat the oven to 350°F. Spray a 9×13 pan with nonstick spray.
- Prepare the white cake batter following the box directions and pour into the pan. Bake until the top is lightly golden and a toothpick comes out clean, about 22 to 26 minutes.
- Let the cake cool completely.
- Poke holes all over the cake with a wooden spoon handle or thick straw, spaced about every 1/2 inch.
- In one bowl, stir red gelatin with 1 cup boiling water until dissolved, then add 1/2 cup cold water. Repeat with blue gelatin in another bowl.
- Slowly pour the red gelatin over the cake, focusing on every other row of holes. Pour blue gelatin into the remaining rows.
- Cover and chill for at least 3 hours or overnight.
- If using cream cheese, beat it smooth and fold into the whipped topping, then spread it on the chilled cake.
- Top with strawberries and blueberries. Serve chilled.
Notes
Chill time is essential for the gelatin to set properly. Use a glass baking dish for a visually appealing presentation.
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 30g
- Sodium: 300mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 30mg