Christmas Rainbow Cake – a delicious recipe with white cake, lime gelatin, raspberry gelatin, boiling water. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Prepare cake mix as directed on package.
2
Pour into 2 (8-inch or 9-inch) round pans (not with removable bottoms).
3
Bake as directed.
4
Cool for 10 minutes.
5
Remove from pan.
6
Cool.
7
Place the layer, top side up back into 2 clean pans.
8
Prick with fork at 1/2-inch intervals.
9
Dissolve raspberry gelatin in 1 cup water. Do the same with lime in another bowl.
10
Spoon the raspberry gelatin over 1 layer and the lime over other layer.
11
Refrigerate for 3 to 4 hours.
12
Dip 1 pan into warm water for 10 seconds and invert on plate.
13
Shake gently to loosen.
14
Remove the pan.
15
Spread layer with 1 cup Cool Whip.
16
Top with second layer (removed as the first).
17
Frost with remaining topping.
18
Refrigerate.
1067
kcal
Calories
120
g
Fat
2
g
Carbs
FatCarbs
* 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 5 ingredients. The key ingredients include: 1 white cake mix, 3 oz. lime gelatin, 8 oz. Cool Whip, 3 oz. raspberry gelatin, and more.
Yes, Christmas Rainbow 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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