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Gluten Free Retro Jello Cake

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Gluten-free Retro Jello Cake | The Baking Beauties
 

Lookie here…another post! 😉 This Gluten Free Retro Jello Cake was so simple to put together, and I promised to post it a few weeks ago (sorry about the delay…life, huh?). Here it is…wanna know a secret? I used a cake mix. Yep, first time every, I used a gluten free cake mix. Not just any though, this is actually Bulk Barn’s Gluten Free Vanilla Cake mix.

I admit, I had my doubts. BIG doubts. I never trust mixes, they usually disappoint. However, in this case, it ends up I had no reason to fear. This cake turned out GREAT! A few simple additions, and we had my Mom’s birthday cake!

Gluten Free Retro Jello Cake

Gluten Free Retro Jello Cake

Ingredients

  • 1 vanilla cake mix (enough to make one 9x13-inch cake); I used Bulk Barn's Vanilla Cake mix with great success.
  • 1 cup boiling water
  • 1 small package cherry flavoured Jello
  • 1 tub Cool Whip

Instructions

  • Bake vanilla cake according to package directions.
  • Once you have removed the cake from the oven, take a fork or skewer and poke the entire cake full of little holes.
  • In a measuring cup, mix the boiling water and Jello mix. Once Jello is dissolved, slowly pour over the cake, being sure to get the entire cake covered.
  • Cover and refrigerate for at least 2 hours, or overnight.
  • Before serving, spread the Cool Whip over the top of the cake. Decorate with fun sprinkles if you're serving to the kiddos, they love the sprinkles. 🙂

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    © Jeanine Friesen

     

    About Jeanine Friesen

    Jeanine Friesen is the creator of gluten free recipes that are so good, you can't tell they are gluten free. Her site, Faithfully Gluten Free, has been helping the gluten free community live a life filled with delicious food since 2008. She has also published a beginner guide for those on the gluten free journey called "The Everything Guide to Living Gluten Free".

    Comments

    3. Anonymous says

      Lovely idea!! I was disappointed with Betty Crockers mix but this would fix the dryness. However I cannot have the artificial flovors and some cannot have the sugar. I am solving the problem by thickening fruit juices with corn starch, rice flour or tapioca. Thanks. ~ Margaret

      Reply

    4. Inky says

      I am going to try this this weekend for my future daughter in law who has celiac. She cannot have eggs so I will have to check the package and go from there.

      I used to make this cake for my kids at xmas as I would use red jello for one half and gree for the other and cover the whole cake in whipped cream.. I have also done in on a angel food cake and poured both colors , They called it rainbow cake..
      Love your blog.

      Reply

    5. Lisa says

      What a timely post, thanks for posting. Every pantry needs a vanilla/white cake mix inside it. My birthday is coming up and I can't wait to bake this.

      I'm with TEaH, hooray for cake with sprinkles! 🙂

      Reply

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