This recipe has been around for a LONG time and to me, it never goes out of style. It is colorful, festive, moist and utterly delicious. Not to mention, really easy to make. Be sure to whip one up this year for your family and friends.
1 pkg. super moist white cake mix
3 oz. pkg. raspberry Jell-O
3 oz. pkg. lime Jell-O
2 c. boiling water
Red and green sprinkles, optional
Prepare the cake mix according to directions. Pour the batter into a 9”x13” cake pan. Bake as directed and allow the cake to cool for about 25-30 minutes.
As the cake is cooling, mix up the raspberry Jell-O in a bowl with one cup of the boiling water and stir until completely dissolved. Do the same with the lime Jell-O. Using the handle of a wooden spoon, poke holes evenly on the cake in rows. Spoon the raspberry Jell-O over the cake in one row and then repeat the same with the lime Jell-O in the next row. Continue alternating the rows. Refrigerate the cake for 3-4 hours.
Once the cake has been refrigerated for at least 3 hours, remove and top with Cool-Whip. Sprinkle on some red and green sprinkles, cut and enjoy. It’s always a huge hit.