Follow recipe on cake box.
Use 13-inch pan.
Let cake cool. Poke holes in cake with fork.
Mix jello with 1 cup of hot water and 1 cup of cold water mix.
Then pour over cake.
Refrigerate 1 hour before serving.
Frost with Cool Whip and then serve.
Serves 12.
Mix cake mix and dry jello with 3/4 cup water.
Add eggs and oil and beat 2 minutes.
Bake at 350\u00b0 for 40 minutes in a 9 x 13-inch pan.
When cake is done, punch holes in cake (all over) with a large fork.
Mix cake according to recipe on box and bake.
Let cake cool completely.
Mix jello.
Put holes in cake with a large fork, then pour entire jello mix over cake.
Let cake set for awhile to absorb jello.
Very tasty cake.
Top with Cool Whip.
Put all ingredients in bowl and mix well.
Bake at 350\u00b0 for 30 minutes. When done, poke holes on top and pour a mixture of pineapple juice and powdered sugar over hot cake.
Dissolve jello with boiling water.
Add frozen strawberries and let jell.
Break an angel food cake into pieces and stir into jello mixture.
Top with whipped cream and put back into refrigerator.
This is a large recipe and can be cut in half.
Make cake mix as directed on box.
Just before taking out of oven, boil 2 cups of water.
While water is boiling, punch holes all through the cake.
It may tear up, but the more holes the better the jello will be distributed.
Dissolve jello in the boiling water and, while cake and jello are still hot, pour all of the jello evenly over cake.
Put cake in refrigerator until jello is completely jelled, 5 or 6 hours.
Spread Cool Whip over cake. Add sprinkles.
Prepare cake according to package instructions.
n large bowl, combine all cake ingredients, beat on low speed
Prepare white cake mix and bake in 13 x 9 x 2-inch pan.
Let cool 20 minutes.
While cake is baking, prepare jello.
Mix jello with 3/4 cup boiling water; add 1/2 cup cold water.
Poke holes in cake with large fork.
Pour jello in holes.
Make sure you cover cake.
Cool in refrigerator.
Top with Cool Whip.
Prepare each package of jello as per package instructions. Chill until almost set.
Meanwhile, slice angel food cake into thin slices.
When jello is ready, spoon some of each flavor alternately into a 9 x 13-inch pan, forming a thin layer on the bottom.
Next, place a layer of angel food cake over the jello.
Spread some of each kind of fruit over the cake.
Repeat layers, ending with a jello layer.
Chill until firm.
Serve with Cool Whip if desired.
Preheat oven to 350 degrees.
Grease and flour bundt pan, I use Bakers Joy baking spray.
Blend cake mix, milk, almond extract, butter and eggs in large bowl for 30 seconds on low speed.
Then beat on medium speed for 4 minutes.
Fold in all other ingredients until well mixed.
Pour into prepared bundt pan.
Bake for 50 minutes or until toothpick inserted into cake comes out clean.
Cool in pan on wire rack for 15 minutes.
Invert and remove cake from pan onto wire rack.
Cool completely.
Dust with confectioners sugar.
Bake cake mix according to directions on box.
Let cake cool. After cake is cooled, poke holes in cake with fork.
Mix jello with 1/2 cup boiling water and 1/2 cup cold water.
Using a tablespoon, pour jello into cake holes.
Refrigerate for 2 hours.
Frost cake with Cool Whip.
ith flour.
Place the cake mix, cream cheese, water, oil
To Duncan Hines Butter Recipe Golden cake mix, add the ingredients called for on the box, then add the additional ingredients.
Mix as directed on box.
This makes enough batter for 2 9-inch layers or a large 13 X 9 inch cake.
You may need to add baking time to what is stated on the box - I usually end up adding about 20 minutes for a 13 X 9 cake, less for the 9-inch layers, but check at 10 minute intervals.
Make cake and cool.
Mix jello and water; let set up a little in refrigerator.
Prick cake with fork in several places, so jello can run down cake.
Pour jello over cake.
Spread the Cool Whip on top.
Dissolve jello in hot water and set aside.
Pour cake mix into bowl and add oil.
Add eggs one at a time.
Add jello mixture and lemon.
Pour into greased and floured 9X13 pan.
Bake at 350 degrees for 35-40 minutes.
While cake is still hot, prick all over cake with fork.
Make glaze with lemon juice and powdered sugar; pour over cooled cake.
Can also use orange cake mix and orange jello.
Bake cake in a 9 x 13-inch pan according to package directions.
When cake is done and out of the oven, poke holes all over the top of the cake.
Stir jello into boiling water until dissolved; spoon jello mixture over cake and refrigerate until jello sets.
Then cover with Cool Whip and refrigerate until serving.
Bake white cake mix per box directions in two 8 or 9-inch cake pans.
Cool cake.
Poke holes about 3/4 inch apart all through cake rounds.
Prepare jello (each flavor) in separate bowls, using only the 1 cup of hot water (do not use the cold water or ice cubes; do not set jello).
Spoon lime jello into holes in one cake layer and raspberry jello into holes in the other layer (use all jello).
Chill both layers about 1 hour.
Remove from cake pans; frost with Cool Whip.
Prepare cake and bake, following directions on package.
Let cake cool.
Add 1 cup of hot water to jello to dissolve.
Poke holes in cake; pour dissolved jello over cake.
Let set in icebox one hour.
Top with whipped topping.
Bake cake in round pans; let cool