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PSA: Jell-O cake is the nostalgic, grandma-approved dessert that we're bringing back. It’s an easy dessert that was all the rage at potlucks and parties in the '70s and '80s, but in my book, it’s still in style. All it takes to whip up is a boxed cake mix, strawberry-flavored gelatin, and a whipped cream topping. Like all good poke cakes, you also get the fun of poking with a skewer so the flavored gelatin can soak into the cake and create that signature marbling effect. Bring this to your next summer potluck, and watch everyone in your family go back for seconds.
What People Are Saying:
"I love this cake! I remember my sister making this and it was so good that I wanted it for my baby shower! Everyone loved it! Thanks for sharing and bringing back great memories!" - ChristineV67
Start by preheating the oven to 350° and greasing a 13" x 9" baking dish with nonstick cooking spray. While the oven comes up to temperature, begin preparing the cake mix according to the instructions on the box. Once the batter is prepared, pour it into the greased baking dish and spread the batter to an even height before popping the dish into the oven to bake for 25 to 30 minutes. When a toothpick inserted into the center of the cake comes out clean, remove the cake from the oven and transfer the dish to a wire rack to cool the cake completely in the pan before proceeding to the next step—this helps circulate the air to cool the cake faster.
Wait to prepare the Jell-O until the cake is completely cool. You don’t want to risk it setting before pouring it over the cake. In a mixing bowl or measuring cup, mix together the Jell-O with 1 cup boiling water until the gelatin is completely dissolved, then stir in 1/2 cup cold water to combine.
As soon as the Jell-O is mixed, use a skewer or fork to poke holes all over the cake—this will give the Jell-O more area to absorb into the sponge. When poking the cake, the holes should go all the way through the cake for even gelatin distribution. Slowly pour the Jell-O over the cake, making sure to get it into the holes to create that marbling or tie-dye effect. Cool the cake in the refrigerator for at least 2 hours or, even better, overnight, for the Jell-O to set.
A tip I like to use when making whipped cream is to chill the mixing bowl and beaters/whisk attachment in the freezer for 15 to 20 minutes before use. This makes it so that the whipped cream stays colder. Similarly, make sure that the heavy cream is chilled before whipping, because a colder cream will whip better. Once cold, add in the heavy cream, sour cream, sugar, salt, and vanilla extract and beat at medium speed until stiff peaks form. To check for stiff peaks, stop and hold the beaters upside down; stiff peaks will stand straight up without collapsing or drooping. Taste the whipped cream and add more sugar if you prefer it sweeter
Once the whipped cream is to your liking, spread it across the top of the finished cake and top with sliced strawberries.
Slice, serve, and enjoy!
The ull list of ingredients and directions can be found in the recipe below.
Store any leftovers in the refrigerator, covered with plastic wrap or in an airtight container, to keep the cake moist and fresh. It will keep for up to 4 days.
Cooking spray
(15.25-oz.) box white cake mix, plus ingredients called for on box
(3-oz.) box strawberry-flavored gelatin (preferably Jell-O)
boiling water, plus 1/2 cup cold water
heavy cream
sour cream
(28 g.) confectioners' sugar
pure vanilla extract
kosher salt
Sliced fresh strawberries, for serving
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