Description
A festive and colorful cake perfect for patriotic celebrations, featuring layers of Jell-O and whipped topping.
Ingredients
Scale
- 1 box (15.25 oz) white cake mix
- 1 cup water
- 1/3 cup vegetable oil
- 3 large eggs
- 1 cup sweetened condensed milk
- 1 cup strawberry Jell-O
- 1 cup boiling water
- 1 cup blueberry Jell-O
- 1 cup boiling water
- 1 container (8 oz) whipped topping, thawed
- Fresh strawberries and blueberries for garnish
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.
- In a large mixing bowl, combine the cake mix, water, vegetable oil, and eggs. Beat on medium speed for 2 minutes until well blended.
- Pour the batter into the prepared baking pan and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool completely in the pan.
- Once the cake is cool, use the handle of a wooden spoon to poke holes all over the top of the cake, about 1 inch apart.
- In a medium bowl, dissolve the strawberry Jell-O in 1 cup of boiling water. Stir until completely dissolved. Pour evenly over the cake, allowing it to seep into the holes. Refrigerate for 30 minutes.
- In another medium bowl, dissolve the blueberry Jell-O in 1 cup of boiling water. Stir until completely dissolved. Pour evenly over the cake after the strawberry layer has set. Refrigerate for an additional 30 minutes.
- Once the Jell-O layers are set, spread the whipped topping evenly over the top of the cake. Garnish with fresh strawberries and blueberries.
- Slice and serve chilled.
Notes
- For a more intense flavor, add a teaspoon of vanilla extract to the cake batter.
- You can substitute the Jell-O flavors with any other colors to match different holidays or themes.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 20g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 40mg