Best Neapolitan Refrigerator Sheet Cake Recipes

NEAPOLITAN REFRIGERATOR SHEET CAKE

Neapolitan Refrigerator Sheet Cake image

I have not tried this recipe. I got it from Parish Pickens From Lakeshore United Methodist. The recipe was submitted by Helen Orcutt.

Provided by internetnut

Categories Dessert

Time 15m

Yield 8-10 serving(s)

Number Of Ingredients 8

Ingredients

3 ounces strawberry Jell-O gelatin dessert
3/4 cup boiling water
18 ounces duncan hines fudge marble cake mix
1/2 cup cold water
1 1/3 ounces Dream Whip
1 1/2 cups cold milk
6 ounces instant vanilla pudding
1 teaspoon vanilla

Steps:

Dissolve gelatin in boiling water; add cold water and set aside.
Bake cake according to package directions in 9x13x2 pan (may use jelly roll pan). Cool cake 20-25 minutes. Poke deep holes through top of cake, while still in pan, 1" apart. Spoon jello into holes. Refrigerate.
Topping:.
In chilled bowl, blend and whip, pudding, milk, dream whip and vanilla. Beat till stiff. Ice cake. Cake must be kept refrigerated. Cake may be frozen.

NEAPOLITAN REFRIGERATOR SHEET CAKE

Neapolitan Refrigerator Sheet Cake image

The flavors of strawberry, chocolate, and vanilla combine wonderfully in this moist and festive-looking cake. It's easy to make and may be frozen for later use.

Provided by Debs Recipes

Categories Dessert

Time 50m

Yield 1 cake, 16 serving(s)

Number Of Ingredients 8

Ingredients

1 (3 ounce) package strawberry Jell-O gelatin dessert
1 (18 1/4 ounce) package fudge marble cake mix
egg, according to cake mix directions
oil, according to cake mix directions
2 -2 1/2 cups frozen whipped topping, thawed
1 (3 ounce) package instant vanilla pudding
1 1/2 cups milk
1 teaspoon vanilla

Steps:

Dissolve jello by stirring it into 3/4 cup boiling water, then add 1/2 cup cold water; set aside at room temperature.
Mix cake according to package directions and bake in a 9x13" pan.
Cool baked cake for 30 minutes, then poke deep holes about 1" apart into cake with a meat fork or a chopstick; very slowly pour all the jello into the holes.
Refrigerate cake; blend cool whip, instant pudding, milk, and vanilla until stiff; frost cake and return to refrigerator.
Cover cake and (freeze at this point, or) keep refrigerated; serve chilled.

Nutrition Facts : Calories 220.2, Fat 7, SaturatedFat 3.4, Cholesterol 3.2, Sodium 327.3, Carbohydrate 38.7, Fiber 0.9, Sugar 30.4, Protein 2.4

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