Description
A vibrant dessert that captures the spirit of celebration with its fluffy white cake infused with strawberry and blue raspberry Jell-O.
Ingredients
Scale
- 1 box white cake mix
- 3 large eggs
- 1 cup water
- 1 package (3 ounces) strawberry Jell-O
- 1 package (3 ounces) blue raspberry Jell-O
- 1 cup boiling water
- 1 cup cool whip or whipped cream
- Fresh strawberries and blueberries for topping
Instructions
- Preheat your oven to 350°F (175°C). Grease your 9×13 inch pan to prevent sticking.
- In a mixing bowl, prepare the white cake mix per the package instructions, incorporating the eggs and water until smooth.
- Pour the batter into the prepared baking pan and bake according to package instructions, typically around 25–30 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool for about 15 minutes.
- With a fork, poke holes all over the surface of the warm cake.
- In separate mixing bowls, dissolve the strawberry Jell-O in 1 cup of boiling water, whisking until completely dissolved. Repeat with the blue raspberry Jell-O.
- Carefully pour the strawberry Jell-O over one half of the cake, gently spreading it to fill the holes. Then, follow with the blue raspberry Jell-O over the other side.
- Refrigerate the cake for at least 2 hours or until fully set.
- Just before serving, spread the cool whip or whipped cream evenly on top. Decorate with fresh strawberries and blueberries.
Notes
You can prepare this cake a day in advance. To make it gluten-free, substitute white cake mix with a gluten-free version.
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 22g
- Sodium: 380mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg