Hidden Treasure Cake

Hidden Treasure Cake

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  • Take 1 prepared (284g) angel food cake, ½ cup boiling water, 1-½ cups thawed Cool Whip Whipped Topping and mix & match your recipe from these options... Jell-O Jelly Powder options fruit choices

  • Strawberry 1 cup chopped strawberries, divided

  • Orange 1 can (10 fl oz/284mL) mandarin orange segments, drained, divided

  • Lemon 1 cup blueberries, divided

  • Lime 1 cup raspberries, divided


Then follow our 3 simple steps:PLACE cake on serving plate. Cut 3/4-inch-thick horizontal slice from top of cake using serrated knife; set aside. With small knife, cut 1-inch wide and 1-inch deep tunnel around centre of interior of cake; being careful not to cut through bottom of cake. Remove cake cutout. STIR boiling water into 1 pkg. (4-serving size) Jell-O Jelly Powder in medium bowl 2 min. until completely dissolved. Add enough cold water to 1/2 cup ice cubes to measure 3/4 cup; stir into jelly powder until ice is completely melted. Remove 1/2 cup of the jelly powder mixture and place in separate medium bowl. Add whipped topping; stir with wire whisk until well blended. Refrigerate 10 to 15 min. or until thick enough to spread. MEANWHILE, refrigerate remaining plain jelly powder mixture 5 to 10 min. or until thickened. Stir in 3/4 cup of the fruit; spoon into tunnel of cake. Replace top of cake. Frost cake with reserved thickened whipped topping and jelly mixture. Garnish top with remaining 1/4 cup fruit. kraft kitchens tipsSubstituteFor a yummy twist, prepare as directed, using your family's favourite Jell-O No Sugar Added Jelly Powder (4-serving size), Light Cool Whip Topping and fruit prep time 20 min total time 2 hr 30 min


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