STREAMING NOW: Chuck's Eat the Street

Strawberry Jello Pound Cake

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“This is a variation of a Lemon Jello Pound Cake I found on another recipe site. I'm experimenting with cake decorating/sculpting, and it carves rather nicely. It called for lemon jello instead of strawberry, lemon extract instead of vanilla, and apricot nectar instead of orange juice. I will continue to experiment with different flavors of jello, extracts, and juices. I would like to encourage you to do the same and post your variations in your reviews. NOTE: For my purposes, I used cupcake tins for my layers, so I've set the servings accordingly. UPDATE: Originally, I posted this with orange juice instead of strawberry-banana nectar, so the first 2 reviews reflect that. I have since tried strawberry-banana nectar, and I like it much better for the strawberry flavor. If you want to try what's been reviewed or can't find the nectar, try the OJ. It's just got a little bite to it where the nectar is a more mellow flavor.”
READY IN:
50mins
SERVES:
24
YIELD:
24 cupcakes
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 350 degrees.
  2. Combine all ingredients in a large bowl and mix about 3 minutes.
  3. Spray the pan(s) of your choice with non-stick cooking spray.
  4. Pour batter into pan(s).
  5. Bake at 350 until sticking a toothpick or wooden skewer in the center comes out clean. Length of time will vary according to the type of pan you are using, but mini cupcakes will typically require a minimum of 10 minutes, regular cupcakes a minimum of 20 minutes, and larger pans ranging from 30-45 minutes.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: