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“This recipe is a family favorate, most people that have not tried it do not think that the combination goes together. Untill they have tried it. This is one of the most requested recipes that people ask me for. This dessert is great in the summer for something light, or all year round.”
1hr 5mins

Ingredients Nutrition

  • 1 (2 ounce) box Jello gelatin
  • 1 (18 ounce) box cake mix (yellow or white)
  • 3 eggs (or as called for by your cake mix)
  • 13 cup oil (or as called for by your cake mix)
  • 1 13 cups water (or as called for by your cake mix)
  • 1 (8 ounce) container Cool Whip or 1 pint heavy whipping cream


  1. Bake the cake by following the directions on the box for a 13 X 9 pan.
  2. When the cake is done pull it from the oven and prepare the jello using the quick method (with Ice), and set aside to prepare the cake.
  3. To prepare the cake, take a wooden ka-bob stick or a meat fork and poke holes in the cake about 1/2 inch apart all over the top of the cake, with the cake still in the pan.
  4. When you are done poking holes slowly pour the jellow all over the top of the cake.
  5. If the jello has started to harden the warm cake will soften it enough to seep into the cake.
  6. If the jello is still warm and liquidy when you add it to the cake it will make it soggy.
  7. Place the cake in the refridgerator overnight to let the cake cool and the jello solidify.
  8. When the cake is ready, top the cake with the cool whip or if you feel daring make about the same amount of whipped whipping cream and top with that.

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