Description
A delightful and festive cake, perfect for Easter celebrations.
Ingredients
Scale
- 1 box white cake mix (plus ingredients listed on box, usually egg whites, oil, and water)
- 1 (3 oz) box strawberry gelatin (Jell-O)
- 1 cup boiling water
- 1/2 cup cold water
- 1 (8 oz) tub whipped topping (like Cool Whip)
- Pastel sprinkles
- 1/2 cup shredded sweetened coconut
- Pink food coloring
- Bunny marshmallows or candy decorations (optional)
Instructions
- Begin by preheating your oven to 350°F. Prepare a 9×13-inch baking dish with a generous coating of nonstick spray to ensure easy removal of your cake later.
- Follow the instructions on the white cake mix box to prepare the cake batter, typically requiring egg whites, oil, and water. Once mixed, pour it into the prepared baking dish. Bake according to the package instructions, then allow the cake to cool in the pan for 15–20 minutes.
- With the cooled cake still in the pan, use the end of a wooden spoon to poke holes all over the cake, approximately an inch apart from one another. This will allow the gelatin to seep deeply into the cake, creating delicious flavor pockets.
- In a mixing bowl, whisk together the strawberry gelatin and boiling water until the powder completely dissolves. Once mixed, add in the cold water and stir, creating the liquid that will infuse the cake.
- Carefully pour the prepared gelatin mixture evenly over the cake, making sure it fills each hole completely. Once done, place the cake in the refrigerator and let it chill for at least 2 hours, allowing the gelatin to set fully.
- Once the cake is fully set, spread a layer of whipped topping over the entire surface. Sprinkle with pastel decorations and pink-dyed coconut for an extra festive touch. Optionally, add bunny marshmallows or candy decorations for that quintessential Easter look.
Notes
Best served chilled and can be prepared a day in advance.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
Nutrition
- Calories: 250 kcal
- Sodium: 200 mg
- Protein: 3 g