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Well, I have received too many requests to share a recipe for a colorfully delightful and inviting dessert like the Jewel cakes circulating on the Internet these daysŪ” Complimenting the various flavors of jello I made this appealing dessert that would surely be the centerpiece of your dessert table.
I used a layer of pound cake slices soaked in pineapple juice, as the base of this cake. This blends in well with the soft texture of the cake. However, if you wish, you may substitute the cake layer with biscuit crumbs mixed together with melted butter……much of a clichĆ© though…..!
You may use any other fruit for pineapple and flavor your dessert accordingly.
All you need to make sure is you set your Jello in just 1 cup of boiling hot water, whereas the packet instructions call for 2 cups of it. Less water will set the jello firm, thus beautifully shaped cubes.
The best part of this colorful project is you can ask your kids to help set the 5 different colors of jello and then cut them into cubes, throwing confetti in the cream mixture as you fold them in……It certainly is a fun way of doing your desserts.
So let’s just put this together:

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Confetti Rainbow Pineapple Cream Cake
Serves 10
Print
Prep Time
30 min
Prep Time
30 min
Ingredients
  1. 1 pound cake loaf, cut into thin slices
  2. 1 cup pineapple juice
  3. 1 cup chopped pineapple chunks
  4. 1/2 teaspoon pineapple essence
  5. 3 cups heavy whipping cream
  6. 2 tablespoons unflavored gelatin
  7. 1/4 cup warm water
  8. 1/2 cup condensed milk
  9. 5 different colors of Jello (Each packet dissolved in 1 cup of boiling hot water).
  10. 1 cup rainbow sprinkles.
  11. 10-12 maraschino cherries
Instructions
  1. Cut the pound cake into thin layers and arrange on the base of a 10 inch springform pan. Soak the cake slices with pineapple juice.
  2. Prepare 5 different colors of Jello by dissolving each packet in 1 cup of boiling water. Pour the jello in a rectangular tray. Once set, cut each color into 1/2 inch cubes.
  3. Activate gelatin by dissolving in 1/4 cup warm water.
  4. Whip heavy cream till soft peaks form, whisk in condensed milk, pineapple essence and dissolved gelatin.
  5. Finally fold pineapple chunks, 1/2 of confetti sprinkles and all of the Jello cubes into the whipped cream.
  6. Pour the cream mixture over the cake base in the pan. Smooth out the surface with an offset spatula. Sprinkle the remaining confetti on top of the cake. Cover with a foil and let set in the fridge for 6-8 hours.
  7. Gently remove the rim of the pan. Arrange maraschino cherries on top and serve.
Adapted from My Secret Bakes
Adapted from My Secret Bakes
My Secret Bakes-Nazeeha Khan https://mysecretbakes.com/