Best Jello Cake Recipes

BOX-MIX JELLO CAKE

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 LEMON PUDDING CAKE

Steps:

• Blend all ingredients in a large mixer bowl; then beat 2 minutes at medium speed.
• Bake in greased and floured 10-inch bundt or tube pan at 350 degrees for 55 to 60 minutes, or until cake springs back when lightly pressed.
• Cool in pan 15 minutes; remove from pan.
• To make glaze, gradually add hot milk and yellow food coloring to confenctioners' sugar in a bowl, blending well.
• Pour glaze onto cooled cake.

JELLO POKE CAKE

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.

STRAWBERRY JELLO POKE CAKE WITH COOL WHIP TOPPING

Steps:

• 1. Bake cake mix according to box directions. Set cake aside to cool well. Prepare jello according to box directions using 1/2 cup "less" cold water... cool in refrigerator until jello is barely tacky (do not let it set up). Using a wooden skewer poke approx 40 holes throughout entire cake ... with a tablespoon pour into holes the jello water ... some will run over but that is ok. Cover cake with saran wrap, refrigerate until cool and jello is set up. Frost cake with Cool whip topping . Serve and Enjoy.
• 2. Note: keep leftover cake refrigerated Suggestion: You can use any flavor jello ... if making a layer cake, you can use a different flavor jello for each layer.

JELLO POKE CAKE WITH BUTTER CREAM CHEESE FROSTING

Steps:

• 1. Preheat oven as directed on cake mix box. Follow directions for making a 9X13 cake including all ingredients called for on the box. Bake cake as instructed.
• 2. About 5 minutes before the cake is done, in a small bowl, mix jello powder and 1 1/4 cup hot water. Stir until dissolved. NOTE: You do not use the amount of water called for to make regular jello.
• 3. When cake is done, let it cool 5 minutes. Poke the cake with a fork or a kebab pole all over the top of the cake going down to the bottom of the pan. Make sure you get the edges and corners.
• 4. Using a tablespoon, slowly drip the dissolved hot jello over the cake, taking care to get all of the holes. Cool cale completely and put in refrigerator to continue to cool and set- about 4 hours.
• 5. I use this frosting on my poke cakes. I sometimes match the flavor but you can mix it up to make it match holiday colors, shower color or birthday party colors. It's called Butter and Cream Cheese Frosting: https://www.justapinch.com/recipes/dessert/dessert-cake/butter-and-cream-cheese-frosting.html?p=3 Once your cake is frosted, cover and chill it a couple more hours or overnight to let all the flavors set and frosting set up.

BOX MIX LEMON JELLO CAKE

Steps:

• Preheat oven to 350 degrees.
• Combine cake mix, Jello mix, oil, water and eggs at low speed and then beat at high speed for 3 minutes.
• Pour into a greased and floured 9 x 13 inch pan and bake for 40 minutes.
• While baking, mix the lemon juice and powdered sugar together until well combined.
• While cake is still hot, poke hole in it with a fork all over the top.
• Pour lemon juice mixture all over it.
• Cool completely and frost with whipped topping.
• Store in refrigerator.

LEMON JELLO CAKE

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.

JELLO SHEET (POKE CAKE) CAKE FROSTING

Steps:

• combine ingredients except the Cool Whip in a medium bowl and beat on low until well blended, about 1 minute.
• Fold in Cool Whip topping.
• Let stand for 5 minutes before frosting the jello cake.
• refrigerate for 2 hours before serving.

JELLO PISTACHIO PUDDING CAKE

Steps:

• Combine all ingredients in large bowl.
• Beat at medium speed for 2 minutes.
• Pour into greased and floured 10" tube bundt pan.
• Bake at 350 for 50-55 minutes or until cake springs back when lightly pressed.
• Cool in pan for 15 minutes.
• Remove from pan, finish cooling on rack. Top with glaze of icing sugar and a tablespoon or two of hot water.

JELLO CHOCOLATE PUDDING CAKE

Steps:

• Preheat oven to 350F; grease and flour a 10 inch tube pan.
• Blend all ingredients together in large mixer bowl; beat for two minutes at medium speed.
• Pour into pan and bake for 55 to 60 minutes, or until cake springs back when lightly touched.
• Cool in pan for 15 minutes; remove from pan onto cooling rack to complete cooling.
• Sprinkle with confectioner's sugar.

JELLO-O CROWN JEWEL CAKE RECIPE - (3.9/5)

Steps:

• Prepare the first three Jell-O packages (orange, cherry and lime) using one cup of boiling water and 1/2 cup of cold water for each flavors. Pour each mixture into separate 8-inch square glass pans. Chill overnight until the they are firmed. Combine the lemon Jell-O package, granulated sugar and one cup of boiling water. Stir until the Jell-O and sugar dissolve. Stir in pineapple juice. Chill until it is slightly solidified but not firm. Cut the firm Jell-O into 1/2 inch cubes. Follow the directions in the package to prepare the Dream Whip. Mix the Dream Whip with the lemon Jell-O done previously. Gently fold in the three colors of Jell-O cubes. Spoon into 9-inch springform pan. Chill at least five hours or overnight. Run a knife or a spatula between the edges of the pan to remove sides of cake. Spread additional whipped topping on top and the sides before serving.

JELLO SHOT CAKE RECIPE - (4.2/5)

Steps:

• Lightly spray bundt pan with cooking spray, wipe out excess. Place 3/4 cup water in saucepan sprinkle one teaspoon unflavored gelatin over it, let sit for a minute or two. Heat on medium-low stirring constantly with whisk until dissolved, about 5 minutes. Add first package jell-o, whisk in until thoroughly dissolved, about 2 minutes. Remove from heat. Stir in 1/2 cup cold alcohol pour 3/4 cup jell-o mixture into mold, place mold in refrigerator. After 10 to 15 minutes place rest of jell-o mixture into bowl place in refrigerator for 5 minutes. Take bowl out add 3 tablespoons vanilla yogurt and whisk thoroughly, gently add to bundt pan place back in refrigerator. Wash all your utensils and start over with next flavor. NOTE: As the pan chills more and the layers get thinner it will go faster to add next layer. If it feels slightly tacky to the touch it is ready. If it's not set enough the layers will "bleed" through, if it sits too long the layers will come apart. When you add the last layer refrigerate at least overnight, with clean hands pull jell-o away from the edges of the pan, dip almost to top into a container or sink of warm water for 10 seconds, remove and jiggle pan, if it looks like it's coming away from the edges it's ready, if not, dip again for a few seconds. Place serving plate upside down over top, invert, and voila. A beautiful, delicious, impressive dessert!

REFRIGERATOR JELLO CAKE

Steps:

• 1. Dissolve jello in 3/4 cup boiling water. Add 1/2 cup of cold water, set aside at room temperature.
• 2. Mix the cake as directed on box and pour into 13x9x2 pan. Bake cake as directed on box.
• 3. Cool cake for 20-25 minutes. Poke deep holes through top of warm cake (still in the pan) with dinner fork, spacing holes about 1 inch apart. With a cup slowly pour jello mixture into holes... do this alittle at a time so jello doesn't all run to the sides of the pan.
• 4. Refrigerate the cake while preparing the next step.
• 5. Blend milk and pudding... then fold in cool whip. When pudding has stiffed up some, immediately frost the cake. This cake must be stored in the refrigerator and served chilled. Frosted cake could be frozen for storage, if you want to make this ahead of time....then brought back to refrigerator to thaw out and serve..
• 6. I have done the cake & poured the jello on top and not added the pudding/frosting. Instead served the cake with ice cream.... another variation...
• 7. Again you can do any combo or cake - jello- pudding that you want.... this lemon lime combo is just a suggestion to get you started.... I have done orange cake - orange jello and served with ice cream.

MOM'S LIME JELLO CAKE

Steps:

• 1. 1. Preheat oven at 350 degrees.
• 2. 2. Spray bundt pan with cooking spray.
• 3. 3. Mix all ingredients as directed on cake package and add to pan.
• 4. 4. Bake for 45-50 minutes or until toothpick comes out clean will be light brown on top. When cooled, sprinkle with powdered sugar if desired.

POKE & POUR JELLO CAKE

Steps:

• 1. Bake cake according to package directions. Allow to cool.
• 2. Using a toothpick, poke holes over the entire cake, all the way to the bottom. (Some people use the handle of a wooden spoon, some people use a fork. I like the smaller holes of a toothpick, and with a fork, you usually can't get all the way to the bottom, but it's your preference)
• 3. Prepare jello according to package directions, dissolving it in hot water, then adding the cold. Pour slowly over the cooled cake, making sure to cover the entire cake. It will absorb as you're pouring.
• 4. Put cake in the fridge to allow Jello to firm up, about 4 hours.
• 5. Frost with Cool Whip. You can top the cake with fresh fruit, if desired.

CREAMSICLE CAKE - JELLO CAKE

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.

RHUBARB STRAWBERRY JELLO CAKE

Steps:

• Preheat oven to 375°F.
• Lightly grease a 9x13-inch baking pan.
• In a small bowl, sift together 1 cup flour, the baking powder. salt and 2 Tablespoons sugar.
• Cut in 1/3 cup butter/margarine.
• Stir in the beaten egg and milk; mix well.
• Spread the mixture in the prepared pan.
• In a small bowl combine the 1/2 cup flour, 1 cup sugar and 1/4 cup butter to make a crumb-like struesel.
• Distribute the rhubarb evenly over the cake mixture.
• Sprinkle the strawberry jello evenly over the rhubarb and cake.
• Sprinkle the stuesel crumbs evenly over all.
• Bake for 40 minutes or until a toothpick comes out clean.

WEIGHT WATCHERS JELLO CAKE

Steps:

• Mix cake mix with diet soda and applesauce, mix until well blended.
• Pour batter into desired pan (I use 13x9).
• Bake at 350 for 20-30 minutes until done.
• Cool cake and then poke holes in cake with knife or fork approximately one inch apart.
• Prepare jello as directed (typically this uses 2 cups of water, 1 boiling 1 cold).
• Pour jello over cake evenly.
• Place cake in refrigerator for 1-2 hours until cooled.
• Frost with cool-whip and enjoy!

STRAWBERRY JELLO POUND CAKE

Steps:

• Preheat oven to 350 degrees.
• Combine all ingredients in a large bowl and mix about 3 minutes.
• Spray the pan(s) of your choice with non-stick cooking spray.
• Pour batter into pan(s).
• Bake at 350 until sticking a toothpick or wooden skewer in the center comes out clean. Length of time will vary according to the type of pan you are using, but mini cupcakes will typically require a minimum of 10 minutes, regular cupcakes a minimum of 20 minutes, and larger pans ranging from 30-45 minutes.

NO JELLO STRAWBERRY SUPREME POKE CAKE, MILLIE'S

Steps:

• 1. ~*~*~ I put a cream cheese glaze on this cake, but it would be excellent with sweetened whipped cream or cool whip instead. ~*~*~
• 2. * Preheat oven to 350 degrees F.
• 3. Wash and hull strawberries. Cut in half into food processor. Pulse 8 short bursts for a rough chop.
• 4. Remove 1 cup of the strawberries and set aside. Now add the agave nectar or corn syrup and process till a nice and smooth puree.
• 5. Pour the puree into a fine strainer to remove seeds. Work puree back and forth with a spatula to push liquid on through. Set puree to the side.
• 6. Into a large bowl sift flour, sugar and baking powder. Add salt and mix well with a spoon or whisk to blend.
• 7. Make a hole in the center .
• 8. Now add the milk, coconut oil, eggs and vanilla.
• 9. Using a mixer, mix for about 1 minute. Now add in the rough chopped strawberries and mix just to blend together.
• 10. Pour into a 9x13 pan that has been sprayed with non-stick spray. Bake 20-25 minutes @ 350F until toothpick comes out clean.
• 11. While cake is still hot, poke holes into cake. I use the handle end of a wood spoon. Slowly pour the strawberry puree over cake. Cover and refrigerate.
• 12. Once cake is cold you can top with your favorite cream cheese icing, glaze or cool whip or homemade sweetened whipped cream. Store in refrigerator.
• 13. **** For an easy cream cheese glaze, use soften cream cheese (2 pks.) , mixed till smooth then add 1 tsp. of vanilla and 2 tbsp. lemon juice and a dash of salt. Mix well then add in 1 box of powdered sugar a little at a time, mixing on low. Add enough agave nectar or corn syrup to thin into a glaze.