Hidden Treasure Cake – a delicious recipe with cake, boiling water, Topping, gelatin powder, fresh raspberries, cold water. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Place cake on serving plate and cut a slice off the top 3/4 inches thick.
2
Cut a trench or tunnel 1 inch wide and 1 inch deep around the center interior of the cake, making sure not to cut through the bottom.
3
Remove the cake cutout.
4
Stir water into the jello powder until powder is completely dissolved.
5
Add enough cold water to 1/2 cup ice cubes to fill to 3/4 cups and stir into jello mixture until ice cubes are completely melted.
6
Set aside 1/2 cup of jello mixture in medium bowl.
7
Add the Cool Whip and stir with a wire whisk until well blended.
8
Cool in the fridge for 10- 15 minutes or until thick enough to spread.
9
Refrigerate remaining jello mixture until thickened (5- 10 minutes, but it took me longer than that).
10
Stir in 3/4 cups of the fruit and spoon into the tunnel in the cake.
11
Replace the top of the cake and frost the entire cake with the Cool Whip and jello mixture.
12
Garnish the top of the cake with the remaining 1/4 cup of the fruit.
277
kcal
Calories
30
g
Fat
3
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 7 ingredients. The key ingredients include: 1 (284 g) prepared angel food cake, 1/2 cup boiling water, 1 1/2 cups thawed Cool Whip Topping, 1 (85 g) package gelatin powder (strawberry, orange, lemon or lime), and more.
Yes, Hidden Treasure 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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