Ingredients for Lemon Orange Rainbow Cake
- Betty Crocker Super Moist Lemon Cake Mix
- 2 large eggs
- 1/2 cup vegetable oil
- 1 cup water
- Orange Jell O
- 1 cup boiling water (for Jell-O)
- 1/2 cup cold water (for Jell-O)
- 1 (8 oz) container of Cool Whip
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How to Make Lemon Orange Rainbow Cake
- Preheat oven to 350°F (175°C). Grease and flour a 13x9 inch baking pan.
- In a large bowl, whisk together 2 large eggs, 1/2 cup vegetable oil, and 1 cup water.
- Beat with an electric mixer on medium speed until light and frothy (about 2 minutes).
- Add 1 box (15.25 oz) lemon-flavored cake mix and beat on low speed until just combined. Then, beat on medium speed for 2 minutes.
- Pour batter into the prepared pan and bake for 35-40 minutes, or until a wooden toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 15 minutes.
- Meanwhile, in a small bowl, dissolve 1 (3 oz) package orange Jell-O in 1 cup boiling water.
- Stir in 1/2 cup cold water until completely dissolved.
- Gently prick the cooled cake all over with a fork, going about three-quarters of the way down.
- Using a spoon, carefully pour about 1 tablespoon of the Jell-O mixture into each fork prick.
- Pour the remaining Jell-O mixture evenly over the top of the cake.
- Refrigerate, covered, for at least 2 hours to allow the Jell-O to set.
- Frost with 1 (8 oz) container of Cool Whip.
- Chill, covered, for another 2 hours before serving.
Nutrition Information (Approximate per serving)
Sodium
19 g
Sugar
191g
Fat
61g
Carbs
22g
