RAINBOW LAYER CAKE

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Rainbow Layer Cake image

Give our Rainbow Layer Cake its variety of colors with a mix of fruity JELL-O flavors. Making this Rainbow Layer Cake is a lot easier than you might think!!

Provided by My Food and Family

Categories     Home

Time 5h

Yield 24 servings

Number Of Ingredients 5

2 pkg. (2-layer size each) white cake mix es, divided
3 Tbsp. (1/2 of 3-oz. pkg.) each JELL-O Raspberry Flavor Gelatin, Orange Flavor Gelatin, Lime Flavor Gelatin and Berry Blue Flavor Gelatin, divided
2/3 cup BREAKSTONE'S or KNUDSEN Sour Cream
2/3 cup powdered sugar
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed

Steps:

  • Heat oven to 350ºF.
  • Grease and flour 2 (9-inch) round pans; cover bottoms with parchment. Prepare cake batter from 1 pkg. cake mix as directed on package. Pour half into separate bowl. Add dry raspberry gelatin mix to batter in one bowl; mix well. Stir dry orange gelatin mix into remaining batter. Pour into prepared pans.
  • Bake 28 to 30 min. or until toothpick inserted in centers comes out clean. Cool cakes in pans 15 min. Remove from pans to wire racks; cool completely.
  • Repeat with remaining cake mix and dry gelatin mixes, washing cake pans between uses.
  • Mix sour cream and sugar in large bowl until blended; gently stir in COOL WHIP. Stack cake layers on plate, spreading 1/3 cup COOL WHIP mixture onto each cake before covering with next layer. Frost top and side of cake with remaining COOL WHIP mixture. Refrigerate 2 hours.

Nutrition Facts : Calories 280, Fat 10 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 5 mg, Sodium 310 mg, Carbohydrate 44 g, Fiber 0 g, Sugar 28 g, Protein 3 g

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