Layered Fruit Jello Cake
This Layered Jello Fruit Cake is easy, refreshing, absolutely delicious, and has that “wow” factor. This cake is layered with fresh, seasonal fruit and has a lightly sweetened homemade apple jello that holds everything together. The vibrant colors make this cake stand out. This cake is great for summer cookouts, potlucks, get togethers, a tasty afternoon snack, or light, refreshing dessert.
Fresh fruit and summer go hand in hand. During the warmer months I always crave fruit. To be honest, though, I’m more of a junk food eater. I love ice cream, cake, cookies, etc. My brother was the one that was the fruit eater. Still, I can’t turn down fresh, seasonal fruit. You truly can’t beat the flavor.
Here’s what you need to know…
This cake comes together quickly. The hardest part is waiting for the jello to solidify which can take around 4 hours. You can use just about any fruit you desire in the cake, but please be aware of some fruits that will not allow the jello to solidify. Avoid kiwis, pineapple and guava. I recommend using fruits that have bold colors. In this cake, I used strawberries, mango, blueberries and green grapes. You could also use red raspberries, blackberries, or purple grapes.
For the jello mixture, you could use boxed jello mix. I made my own jello, because I wanted the jello to have more of a clear color so that you could really see the fruit. To make the jello, you’ll need plain gelatin and apple juice. I added a hint of honey to the mixture to add a touch more sweetness to the jello. You could also use orange juice, but know that the color won’t be as clear as with the apple juice. In order to make the jello, you’ll mix 1 cup of apple juice with the gelatin, then whisk to combine. You’ll heat up the remaining 3 cups of apple juice until boiling, then pour over the gelatin mixture. Whisk to dissolve the gelatin mixture. I recommend sitting this bowl in the fridge for 20 minutes to cool.
As the jello mixture cools, you’ll layer your fruit in this order in a bundt cake pan (I used a silicone bundt cake pan, which may be a hint easier for unmolding. This pan looks to be almost identical to the one I have, but mine didn’t have the pink handles.): strawberries, mango, blueberries, green grapes. Pour the apple jello mixture over the fruit, then place in the refrigerator for at least 4 hours to solidify.
To unmold the cake, you’ll tap a sink full of hot water or a large bowl, then place the bottom and sides of the pan in the hot water for 20 seconds. Place a plate over top of the jello mixture, then turn it over. Place jello cake back in refrigerator until ready to serve.
If you make this jello fruit cake, please rate the recipe and leave a comment. I love hearing your feedback! Also, be sure to find me on instagram, where you can see the cooking video for this and more fun behind the scenes.
Layered Fruit Jello Cake
- Total Time: 0 hours
Description
This Layered Fruit Jello Cake is easy, refreshing, absolutely delicious, and has that “wow” factor. This cake is layered with fresh, seasonal fruit and has a lightly sweetened homemade apple jello that holds everything together. The vibrant colors make this cake stand out. This cake is great for summer cookouts, potlucks, get togethers, a tasty afternoon snack, or light, refreshing dessert.
Ingredients
- 4 cups apple juice
- 2 tablespoons honey
- Juice of 1/2 lemon
- 4 packets unflavored gelatin (each packet is 0.25 ounce, so 1 ounce total)
Fruit
- 1 pound strawberries, cut into quarters
- 2 large ripe mangoes, peeled and cut into chunks
- 2 cups blueberries
- 2 cups green grapes, cut in half
Instructions
1. In a large bowl, add 1 cup apple juice and the 4 packets unflavored gelatin. Whisk to combine.
2. In a large pot, add remaining 3 cups apple juice, honey and lemon juice. Bring mixture to a boil. Pour hot mixture over the gelatin mixture, then whisk to combine. Place in refrigerator for 20 minutes.
3. Meanwhile, chop up fruit. Layer fruit in your bundt cake pan as follows: strawberries, mangoes, blueberries, grapes.
4. Once jello mixture has cooled, pour evenly over fruit. Place in refrigerator for 4 hours, or until set.
5. To unmold: tap a sink full of hot water, or a large bowl full of hot water. Place bundt cake pan in hot water, so that the bottom and the sides are in the water (not the top). Allow to sit in hot water for 20 seconds, then remove. Place a serving plate on top of the jello cake, then turn over and remove pan. If the jello cake doesn’t come out easily, you can place in hot water for a few more seconds. I used a silicone bundt cake pan, which made it a hint easier to remove the jello cake. Place cake back in refrigerator until ready to serve.
- Prep Time: 15
- Cook Time: 4 hours in refrigerator for jello to solidify
- Category: Dessert
- Method: No Bake
