Comida Kraft
Recipe Box

Rainbow Layer Cake

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(26) 21 Reviews
Prep Time
Total Time

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

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  • 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.


  • 24 servings

Nutritional Information

Serving Size 24 servings
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

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  • pookieford |

    I made this cake for Easter this year and it was a big hit! I decorated it with edible ***** and candy eggs and everyone loved it> it was so pretty no one wanted to cut it, but when they did it was gone in 60 seconds! I will definitely make it again, but with different flavors of Jello.

  • BethTr |

    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.

  • jeanshodges |

    I made it for Easter last year. All the beautiful layers made it a perfect cake for Spring/Easter. My son has requested it for his birthday cake this year because it was so good. Beautiful and tasty cake