Imagine it: The year was 2001. I’m at a new friend’s home for the first time, enjoying a little chat while our newborns napped, when all of the sudden my sugars dropped. Big time, all at once. I was in a predicament.
“Um, excuse me. I know I just got here and that we’ve only been friends for a few days, but do you happen to have any sugar that I can stuff my face with?” Not the first impression I wanted to give. But I had no choice. It was either ask for a snack, or pass out cold on her living room sofa. I asked for the snack.
“Sure! Do you like Jello Swirl Cake?” I ended up having three pieces, holding myself back from polishing off the entire cake– it was that good. Now, you may be tempted to think it was the low blood sugar that made this cake taste like sweet nectar, but I’m here to tell you I’ve had this many times over the years, with all different flavors of Jello, and it always tastes that good. Always!
Randy’s birthday was last week. When I asked which cake he wanted, he told me he wanted a Jello Swirl Cake, whichever flavor I wanted. Having had many over the years, I had a difficult time deciding, finally choosing the original flavor from those many years ago: Orange. It also reminds me of Orange Julius— YUM!
Here’s what you’ll need to make this simple, yet amazing dessert:
- Cake Mix– I have tried it with both Yellow and White. Both are great, I just like the White when I make it with Orange Jello, to better showcase the swirl.
- 3 oz. Instant Jello (any flavor)
- Whipped Topping
- Cake ingredients
Preheat oven to 325 for dark or nonstick pans, or 350 for shiny metal or glass pans. Grease your pan.
Prepare the cake as directed using recommended ingredients.
Split the batter into two bowls. Don’t worry too much about them being equally split, but do try to get approximately half into each bowl.
Pour the dry Jello directly into the batter in one bowl. You read that right: dry Jello mixed into batter. Stir until well mixed.
Get ready, here comes the fun part.
Pour half of your White batter into the bottom of you greased 9×13 pan.
Next, add in a swirly layer of your Jello batter directly on top of your White batter layer.
Using the same type of swirly layering, add in the last of your White batter directly on top of your Jello batter.
If you love to layer desserts, try this Strawberry Pretzel Dessert!
Add in the last of your Jello batter and swirl around a few times with a fork or toothpick. Don’t worry too much about swirling the entire cake, the layering you did will come out nice in the end.
If you’re looking for fun layered cupcakes, you could also try my Spring Cupcakes here.
Bake the cake per the instruction. Cool completely.
Layer the entire cake with the entire tub of Whipped Topping. Prepare to be amazed!
Because you’ve used Whipped Topping as your icing, store leftovers in the fridge. If you have any…
- 1 Cake Mix
- 3 oz. Jello any flavor
- 12 oz. Whipped Topping
- recommended cake ingredients
Preheat oven to 325 for dark or nonstick pans, or 350 for shiny metal or glass pan.
Prepare cake mix as per instruction.
Divide evenly into two bowls.
Pour dry Jello mixture into one of your batter bowls. DO NOT prepare the Jello as instructed!
Layer the White batter with swirly layers of the Jello batter.
Bake as instructed on your cake mix. Cool completely.
Cover the entire cake with the Whipped Topping.
Because of the Whipped Topping, store leftovers in the fridge.
OTHER CAKES YOU MAY ENJOY
Sadly I’ve lost contact with this friend. We moved from Houston (where I met this friend) to Utah, and she moved to Singapore. However, it is with fondness that I remember that first taste of this delicious dessert. Try it with a few different flavors/cake mixes and let me know which flavor combinations you like best!