Rainbow Jello Cake

Print Recipe

Infused with fruit flavors and vibrant colors, this rainbow jello cake is sure to impress and delight.

Prep Time20

Cook Time28

Rest/Chill Time2 30

Total Time3 18

Course: Dessert

Cuisine: American

Keyword: Rainbow Jello Cake Recipe

Servings:

Calories: 324kcal

Ingredients

15.25 ounces white cake mix
1 cup water
½ cup vegetable oil
4 egg whites, room temperature
3 cups boiling water
3 ounces strawberry gelatin mix
3 ounces orange gelatin mix
3 ounces lemon gelatin mix
3 ounces lime gelatin mix
3 ounces berry blue gelatin mix
food color gel (orange, yellow, green, blue, and red)
8 ounces whipped topping, thawed
Rainbow sprinkles, optional garnish

Instructions

Preheat the oven to 350°F. Spray a 9x13 baking dish with baker's spray (Baker’s Joy or generic version).
Add the cake mix, water, oil, and egg whites to a medium-sized mixing bowl. Use a handheld mixer on medium speed to mix the ingredients just until combined and no lumps remain. Bake for 25 to 28 minutes or until a toothpick inserted comes away clean.
Allow the cake to cool slightly before using the handle of a chopstick or slim, round wooden spoon to poke holes in the cake ¾ to 1 inch apart. Allow the cake to cool completely.
Add 1 flavor of gelatin to each of five small heat-safe bowls. Add ½ cup boiling water to each flavor and stir well until the sugar completely dissolves.
Add 5 to 7 drops of the food color gel to the corresponding gelatin flavor (red food color to the strawberry gelatin, orange to the orange gelatin, and so on). This will make the colors more vibrant.
Using either a teaspoon or a drizzling spoon, alternate drizzling just enough of the jello into a hole to color the hole. Do not fill the hole completely up. That will cause the cake to become overly drenched, and you will not get the defined shafts of color you want. You will not use all of the jello; you will have leftovers.
Once you have drizzled the different colors, cover and chill the cake in the refrigerator for at least 2 hours.
Once completely chilled, remove the cake from the refrigerator. Use an offset spatula or a silicone spatula to smooth the entire container of whipped topping over the cake. Sprinkle with rainbow sprinkles. Slice into 12 slices. Keep the cake refrigerated until ready to serve.

Notes

Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to check your cake at the lower end of the recommended baking time.
We found that the handle of a standard-size wooden spoon was too large for this specific poke cake. A chopstick is a perfect size.
You can use the leftover gelatin to make gelatin squares or even use small-shaped cutters (like stars, hearts, or other shapes) to garnish the top of the whipped topping instead of rainbow sprinkles.

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