Strawberries and Cream Bundt Cake

Strawberries and Cream Bundt Cake using Jell-O, the possibilities are endless

Valentine’s Day is just around the corner. It’s the next holiday, well, the next holiday that involves food. With everyone trying to keep New Year’s resolutions, I have to have something to look forward to. And I bake on whims. I’ve been known to make Christmas cookies in July because it’s what I feel like making.

So when I’m walking through Kroger to get to the chicken breasts that are on sale, it hits me. This cake, I have to make it. I go get my 3 packages of chicken (one for dinner and 2 for the freezer), 5 boxes of Special K (on sale and the kids love the one with the berries) and 2 boxes of white cake mix (luckily, it was on sale too.)

This isn’t my first dance with JELL-O and cake. I made these Jello Swirled Cupcakes last year for my daughter’s class. The kids gobbled them up and the teacher’s enjoyed them too. It was a no brainer for this cake. The only hard part was which flavor? Cherry, watermelon, raspberry, Strawberry? It had to be strawberry for Valentine’s.

I finish up my errands and head back home.  I had the cake in the oven 15 minutes later.

This Strawberries and Cream Bundt Cake had to go immediately to hubby’s work. It couldn’t stay in the house, I just wouldn’t be able to stop at one slice.

Strawberry and Cream Bundt Cake
makes 1 large bundt cake and 4-6 cupcakes

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Strawberries and Cream Bundt Cake using JELL-O

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Ingredients

• 2 boxes white cake mix (15.25 ounce)
• ingredients called for on box
• 1 box strawberry JELL-O mix (3 ounce)
• 1 can white frosting

Instructions

1. Spray a bundt pan well with cooking spray. Prepare cake mix according to box directions.
2. Pour one third to one half of batter into bundt pan. Reserve 1 tablespoon JELL-O mix for frosting and add remaining mix to remaining cake batter. Stir just till well blended. Spoon batter into bundt pan over top of your white batter. Do not fill bundt pan past 2/3 full. Place any remaining batter in paper lined muffin tin for cupcakes. Bake cake for 45-55 minutes in a preheated 350 degree oven. (cupcakes for 19-22 minutes) Test for doneness using a toothpick. Remove from oven and let cake cool in pan for 20 minutes before inverting onto plate to cool completely.
3. You don't need the whole can of frosting for the cake so ice cup cakes first then place remaining frosting in a small saucepan. Heat on low, stirring occasionally just until frosting starts to turn melt, about 3-4 minutes.
4. You're looking for a smooth flow off the spoon. Place half of the melted frosting in a plastic bag. Add the reserved 1 tablespoon JELL-O mix to the remaining frosting, stir well. Place your JELL-O frosting in a separate plastic bag. With scissors, cut one corner off of each bag. You want the hole as small as possible. Drizzle melted frosting over cake, alternating colors.

Notes

recipe source ChocolateChocolateandmore.com

Did you make this recipe?

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Note-you can make this with just one box of cake mix but your cake will be short. I liked the taller (fuller) cake.

And the cupcakes were good too.

Looking for more ideas using JELL-O?

Homemade Gumdrops

Jello Popcorn

Rocky Road Pudding Pops

Jello Sugar Cookies

Jello Swirl Cupcakes

Easy Turtle Fudge from Inside Brucrew

Lemon Crunch Cookies from Shugary Sweets

I’m sharing at some of these great parties.