Easter Basket Cake Recipe

Name: Easter Basket Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 1 small (10-3/4 oz.) frozen pound cake, thawed; 1 cup boiling water; 1 pkg. (4-serving size) JELL-O Orange Flavor Gelatin; 1/4 cup cold water; 1-3/4 cups thawed COOL WHIP Whipped Topping; 1 can (8 oz.) crushed pineapple in juice, drained; 2/3 cup BAKER'S ANGEL FLAKE Coconut; Green food coloring; 12 jelly beans; 3 red string licorice

Servings: persons

1 small (10-3/4 oz.) frozen pound cake, thawed
1 cup boiling water
1 pkg. (4-serving size) JELL-O Orange Flavor Gelatin
1/4 cup cold water
1-3/4 cups thawed COOL WHIP Whipped Topping
1 can (8 oz.) crushed pineapple in juice, drained
2/3 cup BAKER'S ANGEL FLAKE Coconut
Green food coloring
12 jelly beans
3 red string licorice

1
Split cake in half horizontally.
2
Place halves, cut sides up, on wax paper.
3
Prick with fork at 1/2-inch intervals.
4
Stir boiling water into gelatin at least 2 minutes until completely dissolved.
5
Remove 1/2 cup of the gelatin; place in small bowl.
6
Add cold water; stir.
7
Carefully pour over cake halves.
8
Refrigerate 1 hour.
9
Refrigerate remaining gelatin until slightly thickened.
10
Blend in whipped topping.
11
Remove 1/2 cup of the whipped topping mixture; place in small bowl.
12
Add pineapple; mix well.
13
Spread over one of the cake layers.
14
Refrigerate 10 minutes or just until set; top with second cake layer.
15
Frost top and sides of cake with remaining whipped topping mixture.
16
Tint coconut with green food coloring; sprinkle over top of cake.
17
Decorate with jelly beans.
18
Braid licorice strings to form handle; place over center of cake.
19
Refrigerate 1 hour or until ready to serve.
20
Store any leftover cake in refrigerator.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 small (10-3/4 oz.) frozen pound cake, thawed, 1 cup boiling water, 1 pkg. (4-serving size) JELL-O Orange Flavor Gelatin, 1/4 cup cold water, and more.

Yes, Easter Basket 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.

Easter Basket Cake

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