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Jelly Cake

Jelly Cake

Jelly Cake is gorgeous and easy to make with fresh summer flavors and a creamy condensed milk.

Course Dessert
Cuisine American
Keyword Jelly Cake
Prep Time 2 hours 20 minutes
Total Time 2 hours 20 minutes
Servings 12 servings
Calories 216 kcal
Author Catalina Castravet

Ingredients

  • 1 box raspberry Jello
  • 1 box peach Jello
  • 2 cans sweetened condensed milk
  • 4 envelopes plain Knox gelatin
  • nonstick cooking spray

Instructions

  1. Spray a bundt cake pan with cooking spray and set aside.
  2. First start with the Peach layer, follow instructions on the package as they may differ based on the brand you use. Usually you just have to mix the package mixture with cold water. Once done, pour it into the bundt pan layer and set in the fridge until jelly is set, 20-30min.
  3. In a bowl pour one cup of cold water and add in 4 envelopes of plain gelatin, stir to dissolve. Pour sweetened condensed milk into a medium-sized mixing bowl. Add 2 cups of boiling water and whisk by hand until well combined.
  4. Pour dissolved gelatin mixture into the condensed milk mixture, and whisk util combined. If the mixture is too warm now, leave it on the counter to cool a little, but make sure it doesn't settle. When the mixture cooled a bit, pour it on top of the peach layer. Place in the fridge for 40 minutes, until the creamy milk layer is set. Once its set, start on the Raspberry layer.
  5. Raspberry Layer: follow the instructions on the package as they may differ based on the brand you use. Usually you just have to mix the package mixture with cold water. Pour it on top of the creamy milk layer and set in the fridge until jelly is set, 20-30min.
  6. To remove cake from the pan, place the cake into a bowl of hot water for a few seconds, cover with the desired serving dish and turn upside down. Place again in the fridge for one hour before serving.
  7. If you use a silicone mold you can skip the hot water step as the cake will be very easy to remove.
Nutrition Facts
Jelly Cake
Amount Per Serving
Calories 216 Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 3g19%
Cholesterol 22mg7%
Sodium 103mg4%
Potassium 244mg7%
Carbohydrates 37g12%
Sugar 35g39%
Protein 5g10%
Vitamin A 175IU4%
Vitamin C 1.7mg2%
Calcium 187mg19%
Iron 0.1mg1%
* Percent Daily Values are based on a 2000 calorie diet.