Ingredients:

  • 1 box (15.25 oz/432g) vanilla cake mix (plus ingredients listed on box)
  • 1 cup (240ml) water (or as directed on cake mix box)
  • ½ cup (120ml) vegetable oil (or as directed on cake mix box)
  • 3 large eggs (or as directed on cake mix box)
  • 1 package (3 oz/85g) raspberry Jell-O gelatin
  • 1 package (3 oz/85g) lime Jell-O gelatin
  • 1 package (3 oz/85g) lemon Jell-O gelatin
  • 3 cups (720ml) boiling water (1 cup/240ml per Jell-O flavor)
  • 1 container (8 oz/226g) frozen whipped topping, thawed
  • Optional: Sprinkles, for garnish

Instructions:

  1. Preheat oven according to cake mix directions. Prepare the cake batter as directed on the box.
  2. Pour batter into the prepared pan and bake until a toothpick inserted into the center comes out clean.
  3. Let the cake cool completely in the pan.
  4. In separate bowls, dissolve each flavor of Jell-O in 1 cup (240ml) of boiling water. Stir until the gelatin is completely dissolved.
  5. Using a wooden spoon handle or spatula, poke holes evenly spaced across the entire surface of the cooled cake.
  6. Carefully pour each flavor of Jell-O into the holes, alternating colors. Ensure the Jell-O saturates the cake evenly.
  7. Cover the cake and refrigerate for at least 2 hours, or until the Jell-O is completely set.
  8. Spread the thawed whipped topping evenly over the top of the chilled cake. Garnish with sprinkles, if desired. Cut into squares and serve. Enjoy this classic jello cake recipe!