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.
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.
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.
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.
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.
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
Grease and flour a 9 x 13-inch Pyrex dish.
Put yellow cake mix in mixing bowl.
Add lemon jello to hot water; mix and let cool a little.
Add eggs, oil and jello to cake mix; beat well. Bake in 350\u00b0 oven for 30 to 35 minutes or until cake test is done.
Mix and bake yellow cake according to package directions, in a 9 x 13 inch pan.
Let cool in pan. Take a toothpick and poke holes in the cake. Mix the Jello according to package directions and when it is lukewarm, pour 3/4 of Jello mix over cake. Cool in refrigerator. Top with Cool Whip before serving.
Bake cake mix as directed on box.
Mix jello and boiling water.
Add strawberry drink.
Punch holes in cake.
Pour jello and strawberry drink mixture over cake.
Mix pudding as directed on box.
Combine pudding with Cool Whip.
Spread over cake. Refrigerate.
Follow directions for baking cake on the cake box.
Let cake cool, then prick all over top with fork.
Mix 1 large box jello using only 3 cups boiling water.
Mix well until jello is dissolved.
Let jello mixture cool.
Pour slowly over top of cake. Set in refrigerator until jello sets.
Mix instant pudding and spread over top of cake.
Top with Cool Whip spread over the pudding.
Chill.
Keep in refrigerator.
Serve.
This makes a cool refreshing dessert.
Preheat the oven to 350 degrees.
Mixing the cake mix, eggs and vegetable oil together, and pour cake mixture into a coated cake pan. Bake for 30 minutes or until cake is done.
Remove from oven and poke holes in cake (using a large fork). This is so the Jello can absorb into the cake. In a separate bowl combine Jello with one cup of boiling water. Mix until jello is dissolved.
Pour dissolved jello mixture over cake. Refrigerate overnight.
Before serving spoon cool whip over cake, cut and serve.
Buy a circle cake.
Put holes in cake with a knife.
Pour jello over cake and put strawberries on cake.
Follow directions for the cake mix; bake.
Mix jello with hot and cold water.
When cake is done, punch tiny holes in cake and pour in jello mixture.
Refrigerate 3 to 4 hours.
Top with whipped topping.