Best Refrigerator Jello Cake Recipes

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JELL-O® POKE CAKE



Jell-O® Poke Cake image

An old Southern recipe passed down through my grandmother. You can vary the flavor of gelatin used in order to get a specific color for any holiday, e.g. lime for St. Patrick's day. You can top this cake with berries, sprinkles, or any topping of your choice.

Provided by mollie

Categories     Desserts     Cakes     Poke Cake Recipes

Time 7h10m

Yield 12

Number Of Ingredients 8

1 (15.25 ounce) package yellow cake mix
1 cup water
3 eggs
⅓ cup vegetable oil
¼ cup cold water
1 (3 ounce) package strawberry-flavored gelatin mix (such as Jell-O®)
¼ cup boiling water
1 (8 ounce) container whipped topping (such as Cool Whip®)

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
  • Combine cake mix, water, eggs, and oil in a large bowl; beat with an electric mixer on low speed until moistened. Increase speed to medium and beat for 2 minutes. Pour batter into the prepared baking pan.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 24 to 29 minutes. Let cool completely, at least 30 minutes.
  • Pour cold water into a bowl. Sprinkle gelatin mix on top. Let stand until softened, about 1 minute. Add boiling water and stir constantly until granules are completely dissolved.
  • Poke holes all over the cake using a fork. Pour gelatin mix into the holes. Refrigerate cake until gelatin is set, up to 6 hours.
  • Spread whipped topping over cake.

Nutrition Facts : Calories 309.6 calories, Carbohydrate 38.5 g, Cholesterol 41.6 mg, Fat 16 g, Fiber 0.4 g, Protein 3.8 g, SaturatedFat 6 g, Sodium 286.1 mg, Sugar 26 g

JELLO CAKE



Jello Cake image

This is the moistest cake you will ever eat. I love it with strawberry jello and garnished with fresh strawberries. The Cool Whip makes such a pretty pure white and creamy frosting. It was my mom's favorite birthday cake. Prep time is also chill time

Provided by Karen From Colorado

Categories     Gelatin

Time 8h40m

Yield 1 cake, 12-14 serving(s)

Number Of Ingredients 7

1 (18 ounce) box white cake mix
3 eggs (or as called for by your cake mix)
1/3 cup butter (or as called for by your cake mix) or 1/3 cup oil (or as called for by your cake mix)
1 cup water (or as called for by your cake mix)
1 (3 ounce) box any flavor Jello gelatin
Cool Whip (for frosting)
fruit (to match the jello flavor) (optional)

Steps:

  • Prepare cake according to package instructions.
  • Allow to cool completely in pans.
  • Using a fork, poke holes all over the top of the cake through to the bottom.
  • Prepare jello according to package instructions except do not allow it to set yet.
  • Pour jello slowly over the entire surface of the cooled cakes (cake will look soggy, but thats ok).
  • Chill cakes until jello sets completely (several hours or over night).
  • To remove cakes from pans, set the pan in a dish of hot water for 1 minute.
  • Remove to a serving platter.
  • Frost with the Cool Whip.
  • Garnish with fruit pieces.
  • Keep any uneaten cake covered and chilled.

Nutrition Facts : Calories 272.6, Fat 11, SaturatedFat 4.3, Cholesterol 60, Sodium 380.9, Carbohydrate 39.9, Fiber 0.4, Sugar 29.5, Protein 4.1

REFRIGERATOR JELLO CAKE



Refrigerator Jello Cake image

This recipe was on the back of an old Duncan Hines cake box, back in the 60's.. I have made this so many times, frozen it (without the pudding frosting) and had a quick dessert, "on call". I could then decide if I wanted to serve with pudding frosting, cool whip frosting, or ice cream.....My children really liked this cake also...

Provided by Tess (TJM) Moore

Categories     Cakes

Time 50m

Number Of Ingredients 6

1 box small size jello - lime
1 box lemon cake mix
TOPPING
1 box instant lemon pudding - 4 serving size
1 1/2 c milk
1 c cool whip or whipped cream

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.

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