Easy Minute Red Gelatin Cake Recipes

SEVENTIES RASPBERRY MINT "JELLY" CAKE

Seventies Raspberry Mint

You have to start by admitting to yourself that you love the way tangy Jell-O mixed with tart fresh fruit, red wine notes and whipped cream is an elevated throwback to when you were a kid. The red wine adds a tart note and the cranberry sauce adds bitterness and tons of pectin, the natural thickener that comes from cranberry itself. Slice this into thick pieces and serve with whipped cream. It's also oddly delicious with a scoop of vanilla ice cream...

Provided by Alex Guarnaschelli

Categories dessert

Time 5h

Yield 10 to 12 servings

Number Of Ingredients 7

Ingredients

Two 750-milliliter bottles fruity red wine, such as Merlot or Cabernet Sauvignon
2 cups sugar
Six 3-ounce boxes raspberry gelatin, such as Jell-O
Two 16-ounce cans smooth cranberry sauce, chopped into small pieces
1 1/2 pints fresh raspberries
8 sprigs fresh mint, stemmed, plus more for decorating
1 1/2 cups unsweetened whipped cream

Steps:

Reduce the red wine: Combine the wine and sugar in a medium pot over medium heat and reduce until there are 2 cups total liquid, 30 to 40 minutes.
Make the gelatin: In a large bowl, combine the gelatin with 5 1/2 cups boiling water, then stir in the still warm reduced red wine. Stir until dissolved. Add the cranberry sauce; stir until melted.
Create the first layer: Layer 1/2 pint raspberries, top-side down, in each crevice of a 10- to 15-cup Bundt mold. Imagine you are looking at them and building this dessert upside down (because you are) and will see the opposite side when the dessert is unmolded. Gently pour enough of the cranberry mixture to cover the first layer of fruit, about half. Place the mold on a sheet pan and chill in the refrigerator until mostly set, about 2 hours.
Create the second layer: On top of the set up gelatin, gently arrange another half pint of raspberries all through the center of the mold. Put mint leaves wherever there are gaps. Pour the remaining gelatin carefully on top. Refrigerate for another 2 hours or up to overnight.
To serve: Dip the mold very briefly in a large bowl of warm water to loosen the gelatin from the sides of the mold. Place a serving plate or cake stand on top of the Bundt mold and invert onto the plate. Unmold the cake. Top with mint leaves and arrange the last half pint raspberries around the edges. Serve with the whipped cream.

EASY MINUTE RED GELATIN CAKE

Easy Minute Red Gelatin Cake image

Cake mix and raspberry gelatin make a colorful cake that is frosted with red whipped topping.

Provided by Sara

Categories Cake Mix Cakes

Time 45m

Yield 18

Number Of Ingredients 8

Ingredients

¾ cup heavy cream
⅓ cup vegetable oil
1 (3 ounce) package raspberry flavored Jell-O® mix
⅓ cup applesauce
1 (18.25 ounce) package yellow cake mix
1 (16 ounce) package frozen whipped topping, thawed
1 (3.5 ounce) package instant vanilla pudding mix
3 drops red food coloring

Steps:

Preheat oven as directed on cake mix package. Grease and flour a 9x13 inch pan.
Beat together cream, oil, gelatin, applesauce and cake mix. Pour mixture into prepared pan. Bake at 375 degrees F (190 degrees C) for 25 to 30 minutes, or until toothpick inserted into cake comes out clean. Allow cake to cool completely.
Mix together whipped topping, pudding mix and food coloring until thickened. Spread over cooled cake. Refrigerate until ready to serve.

Nutrition Facts : Calories 313.1 calories, Carbohydrate 38.3 g, Cholesterol 14.2 mg, Fat 17.4 g, Fiber 0.4 g, Protein 2.2 g, SaturatedFat 8.8 g, Sodium 289.2 mg, Sugar 22.7 g

EASY MINUTE RED GELATIN CAKE

Easy Minute Red Gelatin Cake image

Cake mix and raspberry gelatin make a colorful cake that is frosted with red whipped topping.

Provided by Sara

Categories Cake Mix Cakes

Time 45m

Yield 18

Number Of Ingredients 8

Ingredients

¾ cup heavy cream
⅓ cup vegetable oil
1 (3 ounce) package raspberry flavored Jell-O® mix
⅓ cup applesauce
1 (18.25 ounce) package yellow cake mix
1 (16 ounce) package frozen whipped topping, thawed
1 (3.5 ounce) package instant vanilla pudding mix
3 drops red food coloring

Steps:

Preheat oven as directed on cake mix package. Grease and flour a 9x13 inch pan.
Beat together cream, oil, gelatin, applesauce and cake mix. Pour mixture into prepared pan. Bake at 375 degrees F (190 degrees C) for 25 to 30 minutes, or until toothpick inserted into cake comes out clean. Allow cake to cool completely.
Mix together whipped topping, pudding mix and food coloring until thickened. Spread over cooled cake. Refrigerate until ready to serve.

Nutrition Facts : Calories 313.1 calories, Carbohydrate 38.3 g, Cholesterol 14.2 mg, Fat 17.4 g, Fiber 0.4 g, Protein 2.2 g, SaturatedFat 8.8 g, Sodium 289.2 mg, Sugar 22.7 g

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