Lemon Orange Rainbow Cake – a delicious recipe with lemon cake, eggs, oil, water, O, boiling water. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 350 degrees.
2
In a large bowl, combine the eggs, oil and water; beat with an electric mixer on medium speed until it is very frothy.
3
Add the cake mix and beat on low speed until just combined and then on medium speed for 2 minutes.
4
Pour into a greased 13x9 inch cake pan and bake for 35-40 minutes, or until wooden tooth pick inserted in the center comes out clean.
5
Cool in pan 15 minutes.
6
Meanwhile dissolve Jell-O in boiling water in a small bowl. Add cold water.
7
Gently prick cake with a fork by putting the fork in cake about three quarters of the way down and carefully pulling the cake back. While fork is still in cake, spoon about a tablespoon of the Jell-O in the prick mark. (You may find it easier to use a liquid measuring cup or a baster instead of spooning the Jell-O in.) Do this at 1/2 inch intervals over the whole cake.
8
Pour remaining Jell-O over the cake.
9
Chill, covered, at least 2 hours.
10
Frost with Cool Whip.
11
Chill, covered, another 2 hours.
1372
kcal
Calories
148
g
Fat
8
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 8 ingredients. The key ingredients include: 1 (18 1/4 ounce) box Betty Crocker Super Moist lemon cake mix, 3 eggs, 1/3 cup oil, 1 1/3 cups water, and more.
Yes, Lemon Orange 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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