Ingredients for the cake:

6 eggs

3/4 cup white sugar

1 tsp lemon juice

1/2 tsp baking soda

1 cup flour

For the Filling:

5 oz cream cheese

1/2 cup powdered sugar

2 (8 oz) tubs whipped topping

1 (3 oz) package cherry jello

1/2 cup hot water + 1/2 cup cold water

For the Topping: 

1 (20 oz) can cherry topping

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Instructions:

~Preheat oven to 350°F

1. In the bowl of an electric mixer, beat the eggs for about 3 minutes on high speed. Add in the sugar and vanilla and beat for another two minutes.

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2. In a small bowl or custard cup, mix baking soda and lemon juice together. Once all of it becomes fizzy mix it into the egg mixture. Sift the flour, then gently fold it into the egg mixture using a whisk or spatula.

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3. Line a 9 inch spring-form pan with parchment paper and spray with nonstick spray. Bake on the lower rack for 28-30 minutes, or until a toothpick comes out clean after piercing the middle of the cake.

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4. While the cake is baking, blend cream cheese and sugar on high speed using the whisk attachment of an electric mixer. Once it's blended well, add in the cool whipped topping. You may need to scrape the bottom of the bowl with a spatula to get the cream cheese out.

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5. Combine one package of cherry Jell-O with 1/2 cup of hot water and stir until the sugar dissolves, then add in 1/2 cup cold water. Let the Jell-O sit in a cool place just until it begins to thicken a little, but can still be spread around easily.

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6. Once the cake is cooled slice it in half. Place the bottom layer of cake back into the spring-form pan and spread the cream cheese mixture on top. Make sure to leave enough cream cheese filling for the rest of the cake.

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7. Spread all of the Jell-O on top of the cream cheese filling and place the cake into the fridge for about 20 minutes. Spread the cream cheese mixture on the inner part other half of the cake and place it on top of the Jell-O so that the Jell-O is in between a layer of cream cheese filling.

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8. Spread the rest of the cream cheese filling on top and on the sides of the cake. You can either leave the sides as is or cover with finely chopped nuts or crushed graham crackers.

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9. You can decorate the top edge of the cake with extra cream cheese filling or you can just add the cherry topping alone. I like to pipe out a little border along the edge and then fill the middle with cherry topping.

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Tip: When decorating a cake, I place 4 small pieces of parchment paper under the bottom of the cake. that way, when I'm done decorating, I just slide out the parchment paper and the edges around the cake are nice and clean 🙂

5.0 from 1 reviews
Cherry Jell-O Cake
 
Ingredients
  • Cake:
  • 6 eggs
  • ¾ cup white sugar
  • 1 tsp lemon juice
  • ½ tsp baking soda
  • 1 cup flour
  • Filling:
  • 5 oz cream cheese
  • ½ cup powdered sugar
  • 2 (8 oz) tubs cool whipped topping
  • 1 (3 oz) package cherry jello
  • ½ cup hot water + ½ cup cold water
  • Topping:
  • 1 (20 oz) can cherry topping
Instructions
  1. ~Preheat oven to 350°F
  2. In the bowl of an electric mixer, beat the eggs for about 3 minutes on high speed. Add in the sugar and vanilla and beat for another two minutes.
  3. In a small bowl or custard cup, mix baking soda and lemon juice together. Once all of it becomes fizzy mix it into the egg mixture. Sift the flour, then gently fold it into the egg mixture using a whisk or spatula.
  4. Line a 9 inch spring-form pan with parchment paper and spray with nonstick spray. Bake on the lower rack for 28-30 minutes, or until a toothpick comes out clean after piercing the middle of the cake.
  5. While the cake is baking, blend cream cheese and sugar on high speed using the whisk attachment of an electric mixer. Once it's blended well, add in the cool whipped topping. You may need to scrape the bottom of the bowl with a spatula to get the cream cheese out.
  6. Combine one package of cherry Jell-O with ½ cup of hot water and stir until the sugar dissolves, then add in ½ cup cold water. Let the Jell-O sit in a cool place just until it begins to thicken a little, but can still be spread around easily.
  7. Once the cake is cooled slice it in half. Place the bottom layer of cake back into the spring-form pan and spread the cream cheese mixture on top. Make sure to leave enough cream cheese filling for the rest of the cake.
  8. Spread all of the Jell-O on top of the cream cheese filling and place the cake into the fridge for about 20 minutes. Remove the chilled cake from the spring-form and place on the dish or platter you plan to serve it on. Spread the cream cheese mixture on the inner part other half of the cake and place it on top of the Jell-O so that the Jell-O is in between a layer of cream cheese filling.
  9. Spread the rest of the cream cheese filling on top and on the sides of the cake. You can either leave the sides as is or cover with finely chopped nuts or crushed graham crackers.
  10. You can decorate the top edge of the cake with extra cream cheese filling or you can just add the cherry topping alone. I like to pipe out a little border along the edge and then fill the middle with cherry topping.