Jello Any-Fruit Cake
A soft cake bottom, with a fruit filled middle topped with a tantalizing cinnamon topping. Learning how to make Jello fruit cake that use any fruit you have on hand including summery rhubarb with strawberry gelatin.
Yield
6 servingsPrep
10 minCook
40 minReady
1 hrsThis fruit-filled cake combines Jello's jiggly delight with fresh fruit and the comforting warmth of a cake-like bottom layer. And let's not forget the pièce de résistance —the cinnamon topping, which adds a touch of spice to this fruity fiesta.
First, let's talk about the cake layer. It's the foundation of our Jello fruit cake, providing a soft and fluffy base that cradles the fruity goodness above.
This layer is like the best friend who always has your back, supporting the other elements and ensuring they shine.
Now, let's dive into the heart of the party- the gelatin and fruit middle. The Jello acts as a fruity, translucent matrix, uniting diverse fruits.
From the familiar sweetness of strawberries to the exotic tang of kiwis, the tropical burst of pineapples to the velvety richness of mangoes, and yes, even the unexpected tartness of rhubarb – this layer is a true celebration of diversity, a testament to the magic that happens when different flavors unite.
A cinnamon topping is the finishing touch that elevates this easy fruit cake to new heights.
The cinnamon adds a warm, comforting aroma and a subtle spiciness that complements the sweetness of the fruits and the richness of the cake layer.
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| batter | |||
| 3 | tablespoons |
vegetable oil
|
|
| 1 | each |
eggs
beaten |
|
| 1 | pinch |
salt
|
*
|
| ½ | cup |
milk
|
|
| ¾ | cup |
sugar
|
|
| 1 ½ | cups |
all-purpose flour
|
|
| 2 | teaspoons |
baking powder
|
|
| ½ | teaspoon |
vanilla extract
|
|
| fruit layer | |||
| 4 | cups |
fruit
fresh, sliced |
* |
| 3 | ounces |
jello
|
|
| 2 | tablespoons |
sugar
if using rhubarb |
|
| topping | |||
| ¼ | cup |
all-purpose flour
|
|
| ½ | cup |
sugar
|
|
| 1 | teaspoon |
cinnamon
|
|
| 3 | tablespoons |
butter
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| batter | |||
| 45 | ml |
vegetable oil
|
|
| 1 | each |
eggs
beaten |
|
| 1 | pinch |
salt
|
*
|
| 118 | ml |
milk
|
|
| 177 | ml |
sugar
|
|
| 355 | ml |
all-purpose flour
|
|
| 1E+1 | ml |
baking powder
|
|
| 2.5 | ml |
vanilla extract
|
|
| fruit layer | |||
| 946 | ml |
fruit
fresh, sliced |
* |
| 86.7 | ml/g |
jello
|
|
| 3E+1 | ml |
sugar
if using rhubarb |
|
| topping | |||
| 59 | ml |
all-purpose flour
|
|
| 118 | ml |
sugar
|
|
| 5 | ml |
cinnamon
|
|
| 45 | ml |
butter
|
|
Directions
Grease a 10 by 12 inch (25 by 30cm) baking dish . Preheat oven to 375℉ (190℃).
In a small mixing bowl, whisk together the dry batter ingredients; flour, baking powder, salt and set aside.
Blend the wet batter ingredients in a large mixing bowl: oil, egg, milk, sugar, and vanilla extract.
Add the dry batter ingredients to the wet and stir until combined. Transfer to the greased baking dish and spread evenly.
In another mixing bowl, toss together the fruit with the Jello and spread over the cake batter in the baking dish. If using rhubarb, add two tablespoons of sugar to compensate for the added tartness. Use any combination of gelatin flavors and fruit as desired. We like strawberry gelatin with summer rhubarb from our garden.
Crumble together the topping ingredients, flour, sugar, cinnamon, and butter, and sprinkle over the fruit layer.
Bake at 375℉ (190℃) for 35 to 40 minutes.
