You can use any flavor Jello or gelatin mixture made with fruit juice you like for this refreshing cake. Although certain tropical fruits, such as pineapple, kiwifruit, and ginger, have an enzyme (bromelin) that can prevent gelatin for setting. Heating the fruit completely through before using will destroy the enzyme. I always seem to pick out white cake for my dessert as I like the color of the Jello or gelatin mixture to have a nice contrast with the cake. Your choices are unlimited when making this cake.
Servings12
Ingredients:
1 box cake mix
Water, vegetable oil and eggs called for on cake mix box
1 box (4-serving size) any flavored gelatin
1 cup boiling water
1/2 cup cold water
1 container (8 oz) frozen whipped topping, thawed (3 cups)
fruit, if desired
Heat oven to 350°F (325°F for dark or nonstick pan).
Make and bake cake as directed on box for 13×9-inch pan. Cool completely in pan, about 1 hour.
Pierce cooled cake all over with fork.
In small bowl, stir gelatin and boiling water until smooth; stir in cold water.
Pour over cake.
Run knife around sides of pan to loosen cake.
Refrigerate for at least 2 hours.
Frost with whipped topping and garnish with berries, or fruit slices. Store covered in refrigerator.