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Strawberries and Cream Bundt Cake

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

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.

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

 

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

Strawberries and Cream Bundt Cake using JELL-O

Strawberries and Cream Bundt Cake using JELL-O

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

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

 

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.

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

 

Looking for more ideas using JELL-O?

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I’m sharing at some of these great parties.

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grace

About Grace

When I was younger, I was constantly in the kitchen helping my mom bake. It was fun getting to play with the flour and always getting to lick the spoon. I’ve always expressed an interest in baking and now I feel that it’s the right time for me to take over. I am a college student working towards a nursing degree as well as a full-time aunt to the sweetest little kids (they might pop up in some of the posts). I’ve learned most of what I know about baking and cooking from my mom, and I am continuing to self-teach through trial and error, which means plenty of sweets to be eaten. Read more...

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