Comida Kraft
Recipe Box

Rainbow Layer Cake

No referer *
Prep Time
40
min.
Total Time
5
hr.
Servings

24 servings

A mix of fruity JELL-O flavors gives this impressive layer rainbow cake its variety of colors. Making one is a whole lot easier than you might think!

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What You Need

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Make It

Tap or click steps to mark as complete

  • Heat oven to 350ºF.
  • Grease and flour 2 (9-inch) round pans; cover bottoms with parchment. Prepare cake batter from 1 pkg. cake mix as directed on package. Pour half into separate bowl. Add dry raspberry gelatin mix to batter in one bowl; mix well. Stir dry orange gelatin mix into remaining batter. Pour into prepared pans.
  • Bake 28 to 30 min. or until toothpick inserted in centers comes out clean. Cool cakes in pans 15 min.; remove from pans to wire racks. Cool completely.
  • Repeat with remaining cake mix and dry gelatin mixes, washing cake pans between uses.
  • Mix sour cream and sugar in large bowl until blended; gently stir in COOL WHIP. Stack cake layers on plate, spreading 1/3 cup COOL WHIP mixture onto each cake before covering with next layer. Frost top and side of cake with remaining COOL WHIP mixture. Refrigerate 2 hours.

How to Neatly Cut the Cake

Make sure cake is chilled before serving. Then, use a serrated knife dipped in hot water to cut the cake, carefully wiping blade with clean damp towel between cuts to prevent the filling from building up on the blade.

Make Ahead

Prepare cakes as directed; cool completely. Tightly wrap each layer in plastic wrap and freeze up to 2 weeks. When ready to serve, thaw cakes at room temperature before preparing COOL WHIP mixture and using to frost cakes.

How to Use Leftover Gelatin

Dissolve each of the 4 remaining gelatin mix flavors in 1 cup boiling water, using separate bowl for each flavor. Pour half of each flavor gelatin into one of 8 small dessert dishes. Refrigerate until firm. Top with additional thawed COOL WHIP Whipped Topping just before serving. Makes 8 servings.

Servings

  • 24 servings

Nutritional Information

Serving Size 24 servings
AMOUNT PER SERVING
Calories 270
Total fat 8g
Saturated fat 3g
Cholesterol 5mg
Sodium 330mg
Carbohydrate 47g
Dietary fiber 0g
Sugars 32g
Protein 3g
% Daily Value
Vitamin A 0 %DV
Vitamin C 0 %DV
Calcium 10 %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 4 out of 5 by from Definitely grease and flour the pans ( I used unsalted butter) and definitely use the parchment... Definitely grease and flour the pans ( I used unsalted butter) and definitely use the parchment paper. My first go around I didn't have parchment paper and just used pan baking spray, and both cakes stuck. It was my fault, I didn't follow directions. I did follow the icing directions, but kept it in the refrigerator for about an hour before I used it, not sure if this effected the results, but I just barely had enough to cover the cake and barely used any in between the layers, so I would double the icing recipe when I make this again. It is beautiful cake, but tastes like fruit loops- I think this cake is more for looks than it is taste.
Date published: 2014-03-31
Rated 3 out of 5 by from I made this cake for my grandmother and it was an interesting experience. I made this cake for my grandmother and it was an interesting experience. I made two cakes that turned out like kindergartners flowers on art day and the other two cakes prepared by a friend turned into a reversed mushroom. ( centers fell inwards with edges brown). Now Icing on the other hand we were skeptical made it just like it called but could still taste sour cream so we just added a bit of vanilla extract to the icing to hide the taste. (P.S) Use wax paper instead of oil and flour on pan. All in all the cake was delicious but i think that it's a recipe that takes a little know how around the kitchen,love, and a bit of luck to turn out like the pretty pictures in the magazines. 24 servings? maybe six - eight in reality
Date published: 2014-03-29
Rated 5 out of 5 by from I made this cake using sugar-free jello and Greek yogurt instead of sour cream. I made this cake using sugar-free jello and Greek yogurt instead of sour cream. I thought it turned out wonderful. I did use 1/2 the package of the SF JELLO, and next time I might try using the whole package on the strawberry and orange layers. I did Strawberry, lemon, orange, and lime. Everyone loved the cake. I also DOUBLED the frosting recipe. It makes a large cake, and servings, I think you can get 24 out of it. If you want to make something different, go for this recipe. Loved by all.
Date published: 2014-06-03
Rated 4 out of 5 by from I reduced the height by scooping out two cupcake scoops of batter from each layer giving me 8... I reduced the height by scooping out two cupcake scoops of batter from each layer giving me 8 cupcakes in addition to the big cake when done. I think this made it much more manageable. I took this to a club meeting and it was a big hit. I made a double batch of butter cream frosting rather than the frosting in the recipe. It took every bit of the double batch of frosting. It was very PRETTY when sliced and on plates.
Date published: 2014-04-15
Rated 5 out of 5 by from I made this cake with my 3 year old son for his grandma's 60th Birthday! I made this cake with my 3 year old son for his grandma's 60th Birthday! He loved stirring in the jello to the cake batter and spreading the frosting on the cake. It was pretty easy to assemble and frost. Each layer was delicious. We all seemed to have a favorite, I loved orange, my son's loved the lime, grandma loved the raspberry and so on. We are going to make this again for Easter!! Great recipe!
Date published: 2014-03-24
Rated 5 out of 5 by from I made this cake with my 5 year old daughter for your mother. I made this cake with my 5 year old daughter for your mother. It was a lot of fun and came out great. I did buy extra cake pans so I could bake all 4 at once. When I make this again (and I will) I will add extra orange Jello because the flavor was a little weak compared to the others. Also, I may add a drop or two to the lime because the color was too similar to the blue.
Date published: 2015-05-24
Rated 5 out of 5 by from I made this cake last Easter and it turned out delicious and beautiful. I made this cake last Easter and it turned out delicious and beautiful. It is so very easy. Everyone was so surprised when I cut into it and all the colors were revealed. The only thing I needed to do was make a double batch of icing as it is a tall cake. I can't wait to make it again this Easter. Love, Love, Love it!
Date published: 2015-03-04
Rated 5 out of 5 by from Everyone loved this. Everyone loved this. Only thing I did differently is I made a double batch of icing. If you don't you have to spread it so thin it doesn't look as pretty. I have made it twice and both times it came out great. I made a red white and blue flag cake out of it for Memorial Day and it turned out great also.
Date published: 2014-05-30
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