All Recipes

Rainbow Layer Cake

Prep

30-60 mins

Total

5 HRS

Servings

24 servings

Ingredients

2 pkg

(2-layer size each) white cake mixes, divided

3 tbsp

(1/2 of 3-oz. pkg.) JELL-O Raspberry Flavor Gelatin, Orange Flavor Gelatin, Lime Flavor Gelatin and Berry Blue Flavor Gelatin, divided

2/3 cup

sour cream

2/3 cup

powdered sugar

1 tub

(8 oz.) COOL WHIP Whipped Topping, thawed

Instructions

Step 1

Heat oven to 350ºF.

Step 2

Grease and flour 2 (9-inch) round pans; cover bottoms with parchment. Prepare cake batter from 1 pkg. cake mix as directed on package. Pour half into separate bowl. Add dry raspberry gelatin mix to batter in one bowl; mix well. Stir dry orange gelatin mix into remaining batter. Pour into prepared pans.

Step 3

Bake 28 to 30 min. or until toothpick inserted in centers comes out clean. Cool cakes in pans 15 min. Remove from pans to wire racks; cool completely.

Step 4

Repeat with remaining cake mix and dry gelatin mixes, washing cake pans between uses.

Step 5

Mix sour cream and sugar in large bowl until blended; gently stir in COOL WHIP. Stack cake layers on plate, spreading 1/3 cup COOL WHIP mixture onto each cake before covering with next layer. Frost top and side of cake with remaining COOL WHIP mixture. Refrigerate 2 hours.

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