Layered Ribbon Cake - Kraft Recipes Top
Comida Kraft
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Layered Ribbon Cake

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Total Time

16 servings

Layers of yellow cake and a creamy fruit mixture add up to a cheerful and impressive-looking dessert.

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What You Need

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Make It

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  • Heat oven to 350°F.
  • Prepare cake batter as directed on package. Pour half into separate bowl; stir in dry cherry gelatin mix until blended. Stir 3 Tbsp. dry orange gelatin mix into remaining batter. Pour batters into separate parchment-lined greased and floured 9-inch round pans.
  • Bake 28 to 30 min. or until toothpick inserted in centers comes out clean. Cool cakes in pans 15 min.; remove to wire racks. Cool completely.
  • Meanwhile, drain oranges, reserving 1/2 cup liquid. Pour reserved liquid into small saucepan; bring to boil. Remove from heat. Add remaining dry orange gelatin mix; stir 2 min. until completely dissolved. Cool.
  • Beat cream cheese, dry pudding mix, oranges, milk and dissolved orange gelatin with mixer until blended. Refrigerate 2 hours or until thickened. Meanwhile, make chocolate curls from white chocolate. (See tip.)
  • Spoon frosting into medium bowl. Add COOL WHIP; whisk until blended. Carefully cut cake layers horizontally in half; stack alternately on plate, filling layers with orange filling. Frost side and top of cake with COOL WHIP mixture. Garnish with chocolate curls and jelly beans.

Special Equipment Needed


Use 1 pkg. (3 oz.) JELL-O SIMPLY GOOD Orange Tangerine Flavor Gelatin.


Use 1 pkg. (3.4 oz.) JELL-O SIMPLY GOOD Vanilla Bean Flavor Pudding.

Size Wise

At 16 servings, this colorful sweet treat makes enough to feed a crowd.

How to Use Leftover Cherry JELL-O Gelatin Mix

Add 1/3 cup boiling water to remaining dry cherry gelatin mix; stir 2 min. until completely dissolved. Add 1 undrained can (8 oz.) pineapple tidbits in juice; stir. Refrigerate until firm.

How to Make Chocolate Curls

Warm white chocolate by microwaving it on HIGH for a few seconds. Draw vegetable peeler slowly over flat bottom of chocolate to form thin curls.


  • 16 servings

Nutritional Information

Serving Size 16 servings
Calories 420
Total fat 18g
Saturated fat 7g
Cholesterol 55mg
Sodium 440mg
Carbohydrate 62g
Dietary fiber 1g
Sugars 51g
Protein 4g
% Daily Value
Vitamin A 15 %DV
Vitamin C 6 %DV
Calcium 8 %DV
Iron 4 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 5 out of 5 by from Its really Super easy than it looks. Its really Super easy than it looks. I put double the mandarins cause i love the extra fruit in my cakes. I coudnt find whipp cream frosting so i used reguler whipp cream....still came out deliciouse!!!
Date published: 2013-03-24
Rated 5 out of 5 by from This is very, very good! This is very, very good! Will certainly make many more times. It is light and sweet, but tangy. It was a welcome balance to the brownie/peanut butter cupcakes I made for Easter.
Date published: 2013-04-01
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