Description
A delightful treat that brings a burst of flavor, featuring a soft cake, fruity gelatin, and creamy topping.
Ingredients
Scale
- 1 yellow cake mix
- 1 (3 ounce) package orange gelatin
- 1 cup boiling water
- 1 (11 ounce) can mandarin oranges, drained
- 1 (8 ounce) package cream cheese, softened
- 1/2 cup granulated sugar
- 1 (8 ounce) container whipped topping, thawed
- 1 (20 ounce) can crushed pineapple, well drained
- Additional mandarin oranges, pineapple chunks, a raspberry, and a mint sprig for garnish
Instructions
- Start by baking the yellow cake mix in a 9×13 inch pan. Follow the package directions and let the cake cool.
- Once the cake is cool, poke holes all over the top with a fork. In a bowl, dissolve the orange gelatin in 1 cup of boiling water. Stir until fully dissolved, then gently fold in the drained mandarin oranges.
- Pour the orange gelatin mixture over the poked cake, ensuring it seeps into the holes. Refrigerate for at least 2 hours until set.
- In another bowl, beat the softened cream cheese with granulated sugar until smooth, then fold in the whipped topping and well-drained crushed pineapple.
- Once the gelatin layer is set, spread the creamy mixture over the top.
- Refrigerate for at least 1 hour before serving to allow the layers to meld together.
- Garnish with extra mandarin oranges, pineapple chunks, a raspberry, and a sprig of mint if desired.
Notes
Ensure cake is completely cooled before adding gelatin to prevent melting. Adjust sugar in the creamy layer to taste.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 320
- Sugar: 28g
- Sodium: 370mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg
Keywords: citrus, dessert, fruity, easy dessert, summer treat