Beckie's Peach Jello Cake – a delicious recipe with white cake mix, peaches, eggs, vegetable oil, jello, cool whip for frosting. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Follow directions on cake mix.
2
Bake and let cool to room temperature.
3
While the cake is baking take a separate bowl and mix your jello following the directions on the back and set in the refrigerator to cool.
4
It should be thick liquid almost gel but not solid.
5
Poke holes all the way to the bottom evenly spaced around the whole cake.
6
Use a tablespoon to fill the holes with jello and kinda glaze the top of the cake.
7
It won't take all of the jello but go over the holes a couple times.
8
Afterward put cake in the refrigerator for about an hour to let the jello set.
9
Let the cool whip sit out for a bit to thaw and get soft enough to spread.
10
Spread cool whip on top and then layer with peaches on top :)
11
It is now ready to eat but I like to put mine back in the fridge to let the cool whip thicken up a little bit more :)
328
kcal
Calories
33
g
Fat
1
g
Carbs
10
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 1 box white cake mix, 1 can halved or sliced peaches (your choice), 3 large eggs, 1 vegetable oil, and more.
Yes, Beckie's Peach Jello Cake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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