Layered Ribbon Cake Recipe

Name: Layered Ribbon Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pkg. (2-layer size) yellow cake mix; 3 Tbsp. (about 1/2 of 3-oz. pkg.) JELL-O Cherry Flavor Gelatin; 1 pkg. (3 oz.) JELL-O Orange Flavor Gelatin, divided; 1 can (11 oz.) DOLE Mandarin Oranges, undrained; 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened; 1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding; 1/2 cup cold milk; 2 oz. BAKER'S White Chocolate; 1 container (16 oz.) ready-to-spread vanilla frosting; 1 cup thawed COOL WHIP Whipped Topping; 2 Tbsp. jelly beans

Servings: persons

1 pkg. (2-layer size) yellow cake mix
3 Tbsp. (about 1/2 of 3-oz. pkg.) JELL-O Cherry Flavor Gelatin
1 pkg. (3 oz.) JELL-O Orange Flavor Gelatin, divided
1 can (11 oz.) DOLE Mandarin Oranges, undrained
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
1/2 cup cold milk
2 oz. BAKER'S White Chocolate
1 container (16 oz.) ready-to-spread vanilla frosting
1 cup thawed COOL WHIP Whipped Topping
2 Tbsp. jelly beans

1
Heat oven to 350F.
2
Prepare cake batter as directed on package.
3
Pour half into separate bowl; stir in dry cherry gelatin mix until blended.
4
Stir 3 Tbsp.
5
dry orange gelatin mix into remaining batter.
6
Pour batters into separate parchment-lined greased and floured 9-inch round pans.
7
Bake 28 to 30 min.
8
or until toothpick inserted in centers comes out clean.
9
Cool cakes in pans 15 min.
10
; remove to wire racks.
11
Cool completely.
12
Meanwhile, drain oranges, reserving 1/2 cup liquid.
13
Pour reserved liquid into small saucepan; bring to boil.
14
Remove from heat.
15
Add remaining dry orange gelatin mix; stir 2 min.
16
until completely dissolved.
17
Cool.
18
Beat cream cheese, dry pudding mix, oranges, milk and dissolved orange gelatin with mixer until blended.
19
Refrigerate 2 hours or until thickened.
20
Meanwhile, make chocolate curls from white chocolate.
21
(See tip.)
22
Spoon frosting into medium bowl.
23
Add COOL WHIP; whisk until blended.
24
Carefully cut cake layers horizontally in half; stack alternately on plate, filling layers with orange filling.
25
Frost side and top of cake with COOL WHIP mixture.
26
Garnish with chocolate curls and jelly beans.

563

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

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

You need 11 ingredients. The key ingredients include: 1 pkg. (2-layer size) yellow cake mix, 3 Tbsp. (about 1/2 of 3-oz. pkg.) JELL-O Cherry Flavor Gelatin, 1 pkg. (3 oz.) JELL-O Orange Flavor Gelatin, divided, 1 can (11 oz.) DOLE Mandarin Oranges, undrained, and more.

Yes, Layered Ribbon 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.

Layered Ribbon Cake

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