Jello Cake
A vibrant and easy-to-make dessert combining moist cake and fruity Jello, perfect for any celebration or casual treat.
Ingredients
For the Cake
- 1 box 14.25 ounce box white cake mix
- 3 large eggs
- 1 cup water
- 1/2 cup vegetable oil
- 1.5 cups boiling water
- 1 box 3 ounce box strawberry Jello
- 2-3 cups coarsely chopped fresh strawberries
For the Topping
- 1 box 3.4 ounce box instant vanilla pudding mix
- 3/4 cup milk
- 1 teaspoon pure vanilla extract
- 1 container 8 ounce container frozen whipped topping (Cool Whip), thawed
Instructions
Preparation
- Preheat your oven to 350 degrees F (175 degrees C).
- Coat a 13 x 9-inch baking dish with nonstick cooking spray.
- In a large mixing bowl, combine the white cake mix, eggs, water, and vegetable oil. Blend until smooth.
Baking
- Pour the batter into the prepared baking dish and bake for about 28 to 30 minutes or until a toothpick comes out clean.
- Remove the cake from the oven and let it cool for about 5 minutes.
Adding Jello
- Dissolve the strawberry Jello powder in 1.5 cups of boiling water and stir until fully dissolved.
- Puncture holes all over the top of the warm cake with a skewer or fork.
- Pour the dissolved Jello mixture over the cake, ensuring it seeps into the holes.
- Cover the cake with foil or plastic wrap and refrigerate for at least 2 hours, or overnight.
Preparing the Topping
- In a separate bowl, combine the instant vanilla pudding mix, milk, and vanilla extract. Whisk until thickened.
- Gently fold in the thawed Cool Whip until well combined.
Finishing Touches
- Spread the pudding mixture evenly over the top of the chilled cake.
- Garnish with fresh strawberries just before serving.
Send me this recipe!
Just enter your email below and get it sent straight to your inbox!
Notes
Store leftovers covered in the refrigerator for up to 3 to 4 days. For longer storage, freeze the un-topped cake.