Popsicle Cakes - Kraft Recipes Top
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Popsicle Cakes

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  • Preheat oven to 350°F. Prepare cake mix as directed on box, divide into 4 bowls. Pour half of each Jell-O package into the individual bowls till you have 4 bowls each with a single flavored Jell-O in it (i.e., cherry in first bowl, lime in second bowl).
  • Pour each bowl, fill less than half full, into 4 sprayed or buttered small loaf tin pans so that you have 1 flavor in each pan. Bake as regular cake or cupcakes, removing when sides pull away and toothpick in center comes out clean, approx. 25-35 min, depending on oven.
  • While baking, put equal parts of can of frosting in 4 bowls. Add remaining 1/2 of each Jell-O to the individual bowls, so that there is a single flavor in each bowl. Mix each bowl well till all blended and color is even. When cakes are done, cool them completely before begin to frost.
  • Place loafs on one serving platter or individual plates, arrange facing each other, beside each other or scattered around the platter. Frost each individual cake with matching frosting. Put one pretzel in short side in the center or two evenly spaced to resemble Popsicle sticks. To make realistic looking, use a serrated knife and cute one corner of cake to look like teeth marks. Put some of the frosting on the plate around the cake as if ice cream had melted. Chill for about 30 minutes.

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Wonderful for children's parties, conversational pieces at picnics or just something different to look cool on a hot afternoon. I saw a picture of cool summer drinks in different flavors and the idea struck me to try cakes that way. I made them for a 4th of July cake contest but I got to the Festival too late and they judged early. The flavors you use change the flavor of the cake to what you use. I am sure there are many ways to improve, like adding crushed strawberries to strawberry Jell-O etc. They are fun to make and interesting to say the least. I plan to make them again this year for the contest and arrive earlier!! Hope you like these and others enjoy them. Thank you, Paulette Baker

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