The Ruby Slipper Bundt cake recipe
This cake has red marbled stripes of flavorful, fruity gelatin baked right in.
Ruby Slipper Bundt cake
Ingredients
- 1 package (2-layer size) yellow cake mix or pudding-included cake mix
- 1 cup sour cream
- 1/4 cup water
- 2 eggs
- 3 ounces raspberry jello gelatin
Instructions
- Combine cake mix, sour cream, water and eggs in large bowl.
- Blend, then beat at medium speed 2 minutes until creamy.
- Spoon 1/3 of batter into well-greased and floured 10-inch fluted tube pan.
- Sprinkle with half the gelatin.
- Repeat layers.
- Spread remaining batter over gelatin to cover.
- Bake at 350 (F) for 45-50 minutes, until cake springs back when lightly pressed.
- Cool in pan 5 minutes.
- Remove from pan; cool on rack.
- Sprinkle with powdered sugar, if desired.
Notes
High altitude areas: Add 1/2 cup all-purpose flour and increase water to 1/2 cup. Bake at 375 (F) for 45-50 minutes.
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Nutrition Information:
Yield: 20 Serving Size: 1Amount Per Serving: Calories: 239Total Fat: 5gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 25mgSodium: 405mgCarbohydrates: 46gFiber: 1gSugar: 25gProtein: 3g
Click Americana offers approximate nutrition information as a general reference only, and we make no warranties regarding its accuracy. Please make any necessary calculations based on the actual ingredients used in your recipe, and consult with a qualified healthcare professional if you have dietary concerns.
Bonus recipe: Orange jello pound cake
Bake someone happy with a delightful Orange jello pound cake. This recipe comes highly recommended by a Newport News gentleman. One day he was bragging about the delicious pound cake his wife makes for him. The next day, he arrived with the recipe in hand.
“Here,” he said, “try this cake. It will melt in your mouth.” So I tried it…and he was right.
It is simple to prepare, but hard to keep in the house.
Orange jello pound cake
Ingredients
- 1 package yellow cake mix
- 3 ounces package orange jello
- 2/3 cup vegetable oil
- 2/3 cup water
- 4 eggs
- 1 cup sugar
- Juice of 1 lemon
- 1/2 cup orange juice
Instructions
- Mix sugar, juice of 1 lemon and orange juice.
- Let stand while cake bakes.
- Put cake mix, dry jello, oil, water and eggs in a bowl and beat for 3 minutes.
- Put in greased and floured 10-inch tube pan or fluted tube pan.
- Bake at 325 (F) for 55 to 60 minutes. Leave cake in pan and pierce with a fork.
- Pour glaze over cake.
- Leave cake in pan overnight or several hours before removing.
Recommended Products
As an Amazon Associate and member of other affiliate programs, qualifying purchases made via our links earns us a small commission at no additional cost to you.
Nutrition Information:
Yield: 20 Serving Size: 1Amount Per Serving: Calories: 222Total Fat: 9gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 37mgSodium: 209mgCarbohydrates: 33gFiber: 0gSugar: 23gProtein: 2g
Click Americana offers approximate nutrition information as a general reference only, and we make no warranties regarding its accuracy. Please make any necessary calculations based on the actual ingredients used in your recipe, and consult with a qualified healthcare professional if you have dietary concerns.
3 Responses
I’ve been making this cake since I saw it in 1978. It was my go-to cake for my daughter (it’s her favorite!) and to any potlucks I went to. After losing the recipe a couple of months ago, I was desperate to find it again. Thank you, Thank You!
Thank you so much! My mom always used to make this for my birthday. She’s been gone for over 30 years and I was thinking of how she would make this for me. My birthday is this month and I’ll be baking it and thinking of her!!
This cake is so easy to make and it’s absolutely delicious