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