I use cherry gelatin to give a boxed cake mix an eye-appealing marbled effect. Try different gelatin flavors for different looks and tastes. You can top the cake with whatever fruit you like.
—Margaret McNeil, Germantown, TN
Prep: 15 min. + chilling • Bake: 30 min. + cooling • Makes: 15 servings
1 pkg. white cake mix (regular size)
1 1/2 cups boiling water
1 pkg. (3 oz.) cherry gelatin
1 pkg. (8 oz.) cream cheese, softened
2 cups whipped topping
4 cups fresh strawberries, coarsely chopped
1. Prepare and bake the cake mix batter according to package directions, using a greased 13x9-in. baking pan.
2. In a small bowl, add boiling water to gelatin; stir for 2 minutes to completely dissolve. Cool the cake on a wire rack for 3-5 minutes. Using a wooden skewer, pierce top of cake to within 1 in. of edge; twist skewer gently to make slightly larger holes. Gradually pour gelatin over the cake, being careful to fill each hole. Cool cake for 15 minutes. Refrigerate, covered, 30 minutes.
3. In a large bowl, beat cream cheese until fluffy. Fold in whipped topping. Carefully spread over cake. Top with strawberries. Cover and refrigerate for at least 2 hours before serving.
Per serving: 1 piece equals 306 cal., 16g fat (6g sat. fat), 54mg chol., 315mg sodium, 37g carb. (22g sugars, 1g fiber), 5g pro.