Jello Surprise Cake Recipe

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Recipes.net Team Published May 1, 2020
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This is a very light refreshing cake that is wonderful for summer meals.

How To Make Jello Surprise Cake

A wonderful to enjoy a jello cake with less fat and sugar! You'd be surprised that it is just as decadent and tasty as the sweeter variant. This jello cake has a yellow sponge cake base with alternating layers of one's infused with sugar-free jello then everything is smothered with light and fat-free Cool Whip.

  • 1 box yellow cake mix (prepared)
  • 2 boxes sugar free jello (two different flavors)
  • 1 8- oz. fat-free Cool Whip
  1. Mix yellow cake mix as directed on box.
  2. Divide batter into two bowls; add 1/2 small box of one jello into one bowl of batter and mix; in the second bowl add 1/2 small box of the other flavor of jello to second bowl of batter and mix well.
  3. Pour each bowl of batter into a greased and floured 9 inch cake pan.
  4. Bake as directed on package.
  5. This makes two layers.
  6. Cool completely.
  7. Place 1 layer on cake plate, top with Cool Whip; top with second layer and frost the entire cake with the remainder of the Cool Whip.
  8. Refrigerate at least 4 hours before serving.

How To Make Jello Surprise Cake

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A wonderful to enjoy a jello cake with less fat and sugar! You'd be surprised that it is just as decadent and tasty as the sweeter variant. This jello cake has a yellow sponge cake base with alternating layers of one's infused with sugar-free jello then everything is smothered with light and fat-free Cool Whip.

Preparation Time: 30 mins
Cooking Time: 25 mins
Total Time: 55 mins
Serves:
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Ingredients

  • 1 box yellow cake mix, prepared
  • 2 boxes sugar free jello, two different flavors
  • 1 8- oz. fat-free Cool Whip

Instructions

  1. Mix yellow cake mix as directed on box.
  2. Divide batter into two bowls; add 1/2 small box of one jello into one bowl of batter and mix; in the second bowl add 1/2 small box of the other flavor of jello to second bowl of batter and mix well.
  3. Pour each bowl of batter into a greased and floured 9 inch cake pan.
  4. Bake as directed on package.
  5. This makes two layers.
  6. Cool completely.
  7. Place 1 layer on cake plate, top with Cool Whip; top with second layer and frost the entire cake with the remainder of the Cool Whip.
  8. Refrigerate at least 4 hours before serving.
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Nutrition

  • Calcium: 171mg
  • Calories: 299kcal
  • Carbohydrates: 67g
  • Cholesterol: 5mg
  • Fat: 3g
  • Fiber: 1g
  • Iron: 1mg
  • Potassium: 65mg
  • Protein: 4g
  • Saturated Fat: 2g
  • Sodium: 554mg
  • Sugar: 33g
  • Vitamin A: 56IU
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