Comida Kraft
Recipe Box

Pastel Cake

Prep Time
20
min.
Total Time
1
hr.
30
min.
Servings

16 servings

Whether you're celebrating spring or just want a citrusy slice of scrumptiousness, this Pastel Cake with white frosting is a good bet!

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What You Need

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Make It

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  • Heat oven to 350°F.
  • Cover bottoms of 2 (9-inch) round pans with waxed paper; spray with cooking spray.
  • Prepare cake batter as directed on package; pour half into separate bowl. Add different flavor dry gelatin mix to batter in each bowl; mix well. Pour into prepared pans.
  • Bake 28 to 30 min. or until toothpick inserted in centers comes out clean. Cool cakes in pans 15 min. Invert onto wire racks; gently remove pans. Cool cakes completely.
  • Place lime cake layer on serving plate; spread top with 1 cup COOL WHIP. Cover with lemon cake layer. Frost top and side of cake with remaining COOL WHIP.

How to Use Remaining Dry Gelatin Mixes

Mix remaining dry gelatin mixes in medium bowl. Add 1 cup boiling water; stir until mixes are completely dissolved. Stir in 1 cup cold water. Refrigerate several hours or until firm.

Substitute

Prepare using COOL WHIP LITE Whipped Topping.

How to Store

Keep frosted cake refrigerated.

Servings

  • 16 servings

Nutritional Information

Serving Size 16 servings
AMOUNT PER SERVING
Calories 230
Total fat 10g
Saturated fat 5g
Cholesterol 35mg
Sodium 240mg
Carbohydrate 32g
Dietary fiber 0g
Sugars 23g
Protein 3g
% Daily Value
Vitamin A 0 %DV
Vitamin C 0 %DV
Calcium 6 %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 Just got done making this on Friday for our Good Friday dinner. Just got done making this on Friday for our Good Friday dinner. Everyone loved it! I made it three layers instead and used Lemon, lime and Jello had a new one out that was looking kinda peachy orangy reddish..it was tropcial blend jello with pineapple, cherry and orange..it was fantastic and looked so absolutely pretty for Easter. Everyone raved about it. If you haven't made this yet? do so! its so easy and really taste great, very refreshing and light.
Date published: 2009-04-12
Rated 5 out of 5 by from This cake was very good. This cake was very good. My favorite part is that you can make it any flavor you want! I made strawberry and lime. Then after i coolwhipped i decorated the top with strawberry cake. I didn't read the directions well enough and didn't but a full 12oz. on the cake. I just used 8 oz. and it was still very good. I wish it was healthier though. O well, it was wonderful, THanks Kraft!
Date published: 2006-04-17
Rated 5 out of 5 by from I made this as a three-layer cake for Easter last year, using raspberry, lemon, and lime. I made this as a three-layer cake for Easter last year, using raspberry, lemon, and lime. I doubled the recipe and used ***extra-deep*** 9" layer pans. I also used only about 1/4 packet of gelatin for each layer to get pastels instead of a traffic light. ;-) It was super easy and surprisingly good--rave reviews all around. Very pretty and festive, too!
Date published: 2007-04-07
Rated 4 out of 5 by from THE FIRST TIME I MAKE THIS CAKE I DIDN'T READ THE RECIPE THE WAY I WAS SUPPOSED TO DO IT,SO I ADD... THE FIRST TIME I MAKE THIS CAKE I DIDN'T READ THE RECIPE THE WAY I WAS SUPPOSED TO DO IT,SO I ADD THE WHOLE PACKAGE OF JELLO AND WHEN I TASTE THE CAKE IT WAS LIKE RUBBER. TODAY I'M STILL LAUGHING ABOUT IT, BUT I DID IT 3 TIMES ALREADY AND EVERYTIME I MAKE IT, IT TASTE BETTER THEN THE FIRST ONE. KNOW I'M GOING TO TRY WITH DIFFERENT FLAVORS.
Date published: 2006-05-03
Rated 5 out of 5 by from I'm not the best cook in the world but you wouldn't know it when using this recipe! I'm not the best cook in the world but you wouldn't know it when using this recipe! It was perfect for our Hawaii Luau cookout because of it’s color and fruity light taste. I changed the icing to cream cheese because of it being served outside but can tell that the Cool Whip recipe would be great too. Thumbs up on this one!
Date published: 2007-05-21
Rated 5 out of 5 by from YUMMY CAKE! YUMMY CAKE! VERY MOIST AND FLAVORFUL. I MADE IT FOR THANKSGIVING THIS YEAR. MY FLAVORS WERE STRAWBERRY AND PEACH JELLO WITH WHIPPED ICING. TIP: I USUALLY PURCHASE WHIPPED FLUFFY WHITE ICING TO SUBSTITUTE FOR COOL WHIP BECAUSE A FEW OF MY RELATIVES DO NOT LIKE COOL WHIP.
Date published: 2005-12-03
Rated 5 out of 5 by from I made this cake for my brother who was going away to school, he loved it and do did all the guests... I made this cake for my brother who was going away to school, he loved it and do did all the guests at his party. I have been asked for the recipe as well, and like I always tell someone who has enjoyed something that I have made, "I got it off www.kraftfoods.com.
Date published: 2005-08-09
Rated 3 out of 5 by from I used berry blue & cherry Jell-o gelatin instead of lemon & lime. I used berry blue & cherry Jell-o gelatin instead of lemon & lime. It was really good ( the kids picked the flavors). Next time I would suggest using white cake instead of the yellow, because obviously blue turns green when mixed with yellow!
Date published: 2005-04-24
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