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Rainbow Layer Cake

Prep Time
Total Time

24 servings

Give our Rainbow Layer Cake its variety of colors with a mix of fruity JELL-O flavors. Making this Rainbow Layer Cake is a lot easier than you might think!

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What You Need

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Make It

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  • Heat oven to 350ºF.
  • Grease and flour 2 (9-inch) round pans; cover bottoms with parchment. Prepare cake batter from 1 pkg. cake mix as directed on package. Pour half into separate bowl. Add dry raspberry gelatin mix to batter in one bowl; mix well. Stir dry orange gelatin mix into remaining batter. Pour into prepared pans.
  • Bake 28 to 30 min. or until toothpick inserted in centers comes out clean. Cool cakes in pans 15 min. Remove from pans to wire racks; cool completely.
  • Repeat with remaining cake mix and dry gelatin mixes, washing cake pans between uses.
  • Mix sour cream and sugar in large bowl until blended; gently stir in COOL WHIP. Stack cake layers on plate, spreading 1/3 cup COOL WHIP mixture onto each cake before covering with next layer. Frost top and side of cake with remaining COOL WHIP mixture. Refrigerate 2 hours.

Special Equipment Needed


If you have 4 (9-inch) round pans, you can prepare and bake all the cakes at the same time.

How to Neatly Cut the Cake

Make sure cake is chilled before serving. Then, use a serrated knife dipped in hot water to cut the cake, carefully wiping blade with clean damp towel between cuts to prevent the filling from building up on the blade.

Make Ahead

Bake cakes as directed; cool completely. Tightly wrap each layer in plastic wrap and freeze up to 2 weeks. When ready to serve, thaw cakes at room temperature before preparing COOL WHIP mixture and using to frost the cakes.

How to Use Leftover the Gelatin Mixes

Dissolve each of the 4 remaining gelatin mix flavors in 1 cup boiling water, using separate bowl for each flavor. Pour half of each flavor gelatin into one of 8 small dessert dishes. Refrigerate until firm. Top with additional thawed COOL WHIP Whipped Topping just before serving. Makes 8 servings.


  • 24 servings

Nutritional Information

Serving Size 24 servings
Calories 280
Total fat 10g
Saturated fat 4g
Cholesterol 5mg
Sodium 310mg
Carbohydrate 44g
Dietary fiber 0g
Sugars 28g
Protein 3g
% Daily Value
Vitamin A 0 %DV
Vitamin C 0 %DV
Calcium 10 %DV
Iron 4 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 5 out of 5 by from Colorful cake I made this cake for my grand daughters 7th birthday after she saw the cake on the cover of Food and Family Kraft magazine spring 2014. I used edible grass around the pedestal plate and different sizes colorful Easter eggs on top of the cake. Great for an Easter birthday.
Date published: 2018-06-28
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