- Most Helpful
- Highest Rating
I liked the flavor of this cake, but it did turn out quite soggy. I wonder if it would be better to allow the cake and the jello to cool a bit more before pouring the jello over the cake. Also, this cake does not keep very long. I'd recommend using it all the day you make it or the day after. The texture just didn't seem to hold up. I used blueberries and love the lemon blueberry combination. Made for PRMR. Thanks for posting.
Delicious cake! My grocery store didn't have the reduced sugar cake mix or the sugarfree jello, so I just used the regular cake mix and jello. I did have to cook it about 15 minutes longer than the recipe states because it still looked uncooked in the center after 40 minutes.
Elegant, tart & delicious, this cake is an impressive creation! I was trying to decide between cherries and blueberries, then went on a whim with sliced strawberries. They go very well in the cake and also make an attractive garnish. Each serving holds together well but is so moist that one of my taste testers commented the texture seems doughy. I do think, however, this is a dessert that will only grow on us. Great job!
What a neat cake. Yes, the texture and flavour of this cake was a mixture between cake and cheesecake. Very unique, but also very tasty. I used blueberries. Used this as my oma's birthday cake. I will definietly make this again!
This is one of the best cakes I've had in a long time too! Very moist and almost cheesecake-like in texture. The lemony flavor came through wonderfully and I loved the large cherry chunks as well. This reminded me of a grown up version of a jello cake my mom used to make for birthdays, delicious! A winner in my book, great entry :)