Jell-O Cake

Made with raspberry gelatin and boxed cake mix, this nostalgic Jell-O poke cake recipe is topped with white chocolate whipped cream for an irresistible dessert.

👥 12 Servings⏱️ Prep & Cook: 7h 15m⏳ Prep: 15 min👤 Hannah Klinger📖 thepioneerwoman

View Original Recipe

Share this recipe

🥘 Ingredients

Check off ingredients as you prepare them:

🍳 Cookware

●pan
●oven
●bowl
●mixing bowl
●whisk
●baking dish
●measuring cup
●microwave

📝 Preparation Steps

Step

For the cake: Preheat the oven to 350°F. Spray a 13-by-9-inch cake pan with cooking spray.

Step

Place the cake mix in a large mixing bowl.

Step

In a medium mixing bowl, whisk together 1 cup of cold water, oil, and eggs. Add the wet ingredients to the cake mix, whisking until well combined.

large eggs3

Step

Pour the batter into the prepared baking dish. Bake according to package directions, 22 to ⏱️ 25 minutes.

Step

Let the cake cool in the pan for ⏱️ 30 minutes on a wire rack.

Step

While the cake is cooling, prepare the gelatin mixture. In a medium bowl, dissolve the raspberry gelatin in 1 cup of boiling water. Once all of the gelatin is dissolved, stir in the remaining 1 cup of cold water.

raspberry gelatin1 (3-oz.) package

Step

Prick the cooled cake all over with a toothpick. Pour the prepared gelatin mixture evenly over the cake. Cover the cake and refrigerate for at least 6 and up to ⏱️ 12 hours.

Step

For the white chocolate whipped cream: Place the white chocolate chips in a medium heatproof bowl. Pour ½ cup of the heavy cream into a microwave-safe measuring cup. Microwave until the cream is steaming, ⏱️ 30 seconds to ⏱️ 1 minute; do not let it boil. Pour the cream over the white chocolate and allow to sit for ⏱️ 2 minutes. Whisk the chocolate and cream until well combined. Cover the bowl with plastic wrap and refrigerate until chilled, at least 6 and up to ⏱️ 12 hours.

Step

In the bowl of a stand mixer fitted with the whisk attachment, combine the white chocolate mixture with the remaining 1 cup of heavy cream and vanilla. Beat on medium-high speed until stiff peaks form, 2 to ⏱️ 4 minutes, scraping the bottom and sides of the bowl occasionally. Spread the white chocolate whipped cream onto the chilled cake. Serve cold with fresh raspberries.

Nutrition Facts

calories

398 Calories

fat Content

26 g

fiber Content

1 g

sugar Content

22 g

sodium Content

303 mg

protein Content

6 g

trans Fat Content

1 g

cholesterol Content

82 mg

carbohydrate Content

36 g

saturated Fat Content

10 g

Reviews & Ratings

Share your thoughts and feedback about this recipe

Write a Review

Community Feedback

0 Reviews

Loading reviews...