Ingredients for Pastel Cake
- Yellow Cake Mix
- Eggs as specified on the cake mix box instructions
- Oil as specified on the cake mix box instructions
- Water as specified on the cake mix box instructions
- 3 oz package lime-flavored gelatin
- Lemon Gelatin
- 1 (8 oz) container Cool Whip whipped topping, thawed
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How to Make Pastel Cake
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. Line the bottoms with parchment paper for easy removal.
- Prepare cake mix according to package directions. (Note: You may need to adjust liquid slightly depending on whether you’re using a moist or dry mix).
- Divide the prepared batter evenly into two separate bowls.
- In one bowl, completely dissolve the lime gelatin according to package directions. Stir well to combine.
- In the second bowl, completely dissolve the lemon gelatin according to package directions. Stir well to combine.
- Pour the lime batter into one prepared cake pan and the lemon batter into the other.
- Bake for 28-30 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes before inverting them onto wire racks to cool completely.
- Once the cakes are completely cool, place the lime cake layer on a serving plate.
- Spread half of the Cool Whip evenly over the lime layer.
- Top with the lemon cake layer.
- Frost the entire cake with the remaining Cool Whip.
- Refrigerate for at least 30 minutes before serving to allow the frosting to set.
Nutrition Information (Approximate per serving)
Sodium
15 g
Sugar
157g
Fat
50g
Carbs
18g
