Jello Fruit Cake
Fruit Jello Cake is a stunning, layered dessert that features fresh fruit beautifully arranged inside a mold and encased in clear, flavored Jello. The vibrant colors of the fruit shine through, making this cake naturally eye-catching.
Jello is undoubtedly one of the most popular desserts around! In Mexico, we’re no strangers to its charm. We make it with both milk and water-based versions, offering a variety of flavors, often sold as street desserts and sometimes topped with Rompope.
Making Jello from scratch with fresh fruit results in a more flavorful dessert. You can easily adjust the sweetness to suit your taste.
In this case, whipped cream beautifully balances the sweetness, adding the perfect touch of creaminess. It’s the simple, natural ingredients that create the best desserts. Prepare to impress a few people!
Ingredients
- A mix of strawberries, mango, dragon fruit, raspberries, and blueberries strikes the perfect balance of sweetness with a tropical twist.
- The citrus from orange and lemon juice enhances the clear Jello’s flavor without altering its color, helping to keep it pristine.
- The sugar helps balance underripe fruit and enhances the overall flavor, bringing out a deeper, more complex taste.
- Unflavored gelatin powder sets the dessert and gives it its signature Jello texture.
How to Make Fruit Jello Cake
Strawberry Jello
In a small pot, combine strawberries, ½ cup sweetener, and ¼ cup water. Bring to a boil over medium heat, then reduce to a low simmer. Cook for 5–10 minutes, stirring occasionally and crushing the strawberries with a spatula until they’re soft and fully cooked.
Bloom the gelatin: In a medium bowl, add ½ cup water and sprinkle in 2 tablespoons of gelatin powder. Stir to combine, then let it stand for 5 minutes.
Once the strawberries are ready, add ½ cup of water and bring to a simmer. Strain into a measuring cup, pressing the fruit.
Ensure you have 1½ cups of liquid; add hot water or remove liquid as needed to reach the required amount.
Whisk the hot strawberry syrup into the bloomed gelatin until fully dissolved.
Lightly spray a 6-cup rectangular glass container, then wipe away excess with a paper towel. Pour in the strawberry mixture and spoon off any foam. Let it cool to room temperature, and refrigerate for 2–4 hours or until fully set.
Mango Jello
In a small pot, combine mango, ½ cup sweetener, and ¼ cup water. Bring to a boil, then reduce to a low simmer. Cook for 5–10 minutes, stirring occasionally and crushing the mango until soft and fully cooked.
Bloom the gelatin: In a medium bowl, add ½ cup water and sprinkle 2 tablespoons gelatin powder. Stir to combine and let it stand for 5 minutes.
Once the mango is ready, add 1¼ cups water and bring to a simmer. Strain into a measuring cup, pressing the fruit.
Ensure you have 1½ cups of liquid; add hot water or remove some liquid as needed to reach the required amount.
Whisk the hot mango syrup into the bloomed gelatin until fully dissolved.
Pour the mixture into the sprayed 6-cup rectangular glass container and skim off any foam. Let it cool to room temperature, then refrigerate for 2–4 hours or until fully set.
Cubed Jello
Run a spatula around the sides of the set jello to loosen it. Use a knife to cut lengthwise into strips, then crosswise into bite-sized squares.
Using a flat turner, lift the squares. Separate and transfer to a separate dish. Keep refrigerated until ready to use.
Clear Jello
Bloom the gelatin: In a medium bowl, add 1 cup of water and sprinkle in 4 tablespoons of gelatin powder. Stir to combine and let it stand for 5 minutes.
In a large measuring cup, combine the orange and lemon juice with 1 cup sweetener. Add hot water to reach a total of 3 cups of liquid, then whisk to dissolve the sweetener.
Pour the hot mixture into the bloomed gelatin and whisk until the gelatin dissolves. Skim off the foam and let it cool to room temperature.
Assemble the Cake
Spray a 12 cup Bundt pan and wipe off excess. Arrange fresh strawberries, mango, dragon fruit, raspberries, blueberries, and cubed Jello as desired to create the first layer at the bottom of the mold.
Pour enough room temperature clear Jello over the first layer to cover it.
Continue layering fresh fruit and cubed Jello until you reach the top of the pan. Set aside a few blueberries and raspberries for decoration.
Fill the entire mold with the remaining clear Jello.
Refrigerate until fully set, about 4–8 hours or overnight.
Remove the pan from the fridge and use a spatula to loosen the edges. Fill a large container with warm water and dip the bottom and sides of the mold, ensuring no water gets inside the Jello.
Let it sit for 20 seconds to 1 minute. Once the Jello begins to loosen, cover the mold with a platter and carefully flip it. If the Jello doesn’t detach, repeat the water process until it does.
Finish by decorating with whipped cream and fresh fruit. Return to the fridge to keep it cold and set until ready to serve.
Tip: For the best presentation and flavor, remove the cake from the pan a few hours before serving.
Recipe Video Tutorial
Below is my easy to follow video tutorial on how to make this Jello Fruit Cake.
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Important Tips
- Water to Gelatin Ratio
- The water-to-gelatin ratio directly affects the texture of the Jello. The goal is to achieve a firm but soft consistency that holds its shape without being too runny or too delicate.
- Using too much water will result in a softer Jello, while too little water will make it too firm. By carefully measuring the water, you ensure the perfect balance for a smooth, set Jello every time.
- Bloom Strength
- The bloom number indicates the strength of the gelatin. In this recipe, I’m using a 250-bloom gelatin, which is high-quality and offers a great balance of firmness and texture.
- The higher the bloom number, the stronger the gelatin, which is essential for achieving the desired consistency. Understanding the bloom strength is key when working with gelatin, as it directly impacts the final texture and firmness of your Jello.
- Bloom the Gelatin
- Blooming gelatin involves sprinkling the powder over room temperature water, allowing it to absorb the liquid and swell.
- This process hydrates the gelatin, ensuring it dissolves properly when mixed with hot water. Let it sit for 5-10 minutes (or as per package instructions) until it resembles the consistency of applesauce.
- Proper blooming ensures even distribution and a smooth texture in your final dish.
- Hot Water
- For the gelatin to dissolve properly, the flavored liquid must be hot. While you can bloom the gelatin in room temperature water, it’s crucial that the liquid you mix it with afterward is hot. This allows the gelatin to fully dissolve and ensures it sets correctly.
- Adjusting Sweetness
- When using fresh fruit, the sweetness can vary depending on the season. If the fruit is tart, you may need to add a little more sugar, while fruit that’s in season may require less. It’s always a good idea to taste as you go and adjust the sweetness to your preference.
- Sweeteners
- If you choose to use an alternative sweetener, make sure it’s labeled as a 1:1 sugar replacement. This ensures you can swap it out directly without having to adjust the measurements.
- Personally, I’ve tried Whole Earth Sugar and was very pleased with the results.
- Clear Jello
- Ensure the clear Jello is at room temperature before adding it to the mold. If it’s too hot, it can melt the cubed Jello and cook the fruit.
Fruits to Avoid
Avoid using kiwi or pineapple in this recipe, as they contain enzymes that prevent the gelatin from setting properly. Also, steer clear of bananas, as they tend to turn brown and mushy over time when used in Jello.
Make Ahead
Assemble the cake a day in advance, let it set overnight, and un-mold a few hours before serving. Keep refrigerated until ready to serve.
Store
Leftover Jello can be stored in an airtight container in the fridge for up to 3 days. Be sure to check the fruit to ensure it’s still fresh before consuming.
More Desserts
Jello Fruit Cake
Ingredients
Flavored Jello
- 2 cups frozen strawberries
- 2 cups frozen mango
- 1/2 cup orange juice, freshly squeezed
- 2 TBSP lemon juice
- 2 cups sugar , (see sugar alternatives above in the article)
- 4 1/4 cups water plus hot water as needed
- 8 TBSP unflavored gelatin powder
Additional
- 1 lb strawberries, sliced
- 1 mango, diced
- 1 dragon fruit, diced
- 8 oz whole raspberries
- 1 lb whole blueberries
- Whipped Cream
Instructions
Strawberry Jello
- Bloom the gelatin: In a medium bowl, add ½ cup water and sprinkle in 2 tablespoons of gelatin powder. Stir to combine, then let it stand for 5 minutes.
- Once the strawberries are ready, add ½ cup of water and bring to a simmer. Strain into a measuring cup, pressing the fruit. Ensure you have 1½ cups of liquid; add hot water or remove liquid as needed to reach the required amount.
- Whisk the hot strawberry syrup into the bloomed gelatin until fully dissolved.
- Lightly spray a 6-cup rectangular glass container, then wipe away excess with a paper towel. Pour in the strawberry mixture and spoon off any foam. Let it cool to room temperature, and refrigerate for 2–4 hours or until fully set.
Mango Jello
- In a small pot, combine mango, ½ cup sweetener, and ¼ cup water. Bring to a boil, then reduce to a low simmer. Cook for 5–10 minutes, stirring occasionally and crushing the mango until soft and fully cooked.
- Bloom the gelatin: In a medium bowl, add ½ cup water and sprinkle 2 tablespoons gelatin powder. Stir to combine and let it stand for 5 minutes.
- Once the mango is ready, add 1¼ cups water and bring to a simmer. Strain into a measuring cup, pressing the fruit. Ensure you have 1½ cups of liquid; add hot water or remove some liquid as needed to reach the required amount.
- Whisk the hot mango syrup into the bloomed gelatin until fully dissolved.
- Pour the mixture into the sprayed 6-cup rectangular glass container and skim off any foam. Let it cool to room temperature, then refrigerate for 2–4 hours or until fully set.
Cubed Jello
- Run a spatula around the sides of the set jello to loosen it. Use a knife to cut lengthwise into strips, then crosswise into bite-sized squares.
- Using a flat turner, lift the squares. Separate and transfer to a separate dish. Keep refrigerated until ready to use.
Clear Jello
- Bloom the gelatin: In a medium bowl, add 1 cup of water and sprinkle in 4 tablespoons of gelatin powder. Stir to combine and let it stand for 5 minutes.
- In a large measuring cup, combine the orange and lemon juice with 1 cup sweetener. Add hot water to reach a total of 3 cups of liquid, then whisk to dissolve the sugar.
- Pour the hot mixture into the bloomed gelatin and whisk until the gelatin dissolves. Skim off the foam and let it cool to room temperature.
Assemble the Cake
- Spray a 12 cup Bundt pan and wipe off excess. Arrange fresh strawberries, mango, dragon fruit, raspberries, blueberries, and cubed Jello as desired to create the first layer at the bottom of the mold.
- Pour enough room temperature clear Jello over the first layer to cover it. Continue layering fresh fruit and cubed Jello until you reach the top of the pan. Set aside a few blueberries and raspberries for decoration. Fill the entire mold with the remaining clear Jello.
- Refrigerate until fully set, about 4–8 hours or overnight.
- Remove the pan from the fridge and use a spatula to loosen the edges. Fill a large container with warm water and dip the bottom and sides of the mold, ensuring no water gets inside the Jello.
- Let it sit for 20 seconds to 1 minute. Once the Jello begins to loosen, cover the mold with a platter and carefully flip it. If the Jello doesn’t detach, repeat the water process until it does.
- Finish by decorating with whipped cream and fresh fruit. Return to the fridge to keep it cold and set until ready to serve.
- Tip: For the best presentation and flavor, remove the cake from the pan a few hours before serving.
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