Happy Labor Day, everyone! I’m really excited about Labor Day this year – because it means the girls will be back in school and finally I can stop hiding in the closet that Katie gets to come home for more than 36 hours.
I hope you get to spend this holiday weekend with your family, too! Maybe you’ll decide to make this fun cake to enjoy together.
Oh, I can hear you ….
“That’s UGLY.”
And I agree, it’s not much to look at and I would highly recommend covering it up with some icing or whipped cream or something – unless you’re into day-glow colored cakes. I’m really not.
But, cut it open and …
Cool, huh?!?
Here’s how to make it.
Start with your favorite white cake recipe. You can even use a cake mix if you want.
After you make the cake batter, divide it in half. In most cases, you’ll have about 4 cups total, so place 2 cups into a bowl.
Add blue food coloring. I use 
Prep your bundt pan – and I cannot stress this enough – make sure that it’s well oiled. Pour the blue cake batter into the pan and pop the whole pan into the freezer for 5-10 minutes. The white you see around the edges in this photo is the heavily oiled areas.
After the batter has had some time to set up in the freezer you can carefully add the plain white cake batter over the top. Add it gently, you don’t want to mix the colors together, but actually lay the white batter over the top of the blue batter. Gently spread the white all the way to the edges of the pan.
Bake the cake according to your recipes direction. Typically a cake that take 20-25 minutes in a regular round or square pan will take 35-45 minutes in a bundt pan.
Allow the cake to cool slightly. Meanwhile, mix one box of red gelatin with 1/2 cup of hot water and mix to dissolve well. Add 1/2 cup of cold water and mix.
Use a chopstick or a straw to poke large holes in the cake and pour the gelatin over the top of the cake.
That’s some red cherry gelatin goodness right there. Yum!
Put the cake in the fridge and let it chill. Carefully remove the cake from the pan by loosening the edges and laying a plate over the top of the pan then turn the whole kit and kaboodle upside down. You might need to gently shake or tap the cake pan to get it loose, but if you oiled well enough it should slide right out.
Once you have the cake out of the pan, add the icing or sweetened whipped cream over the top. Serve chilled.
I’m linking up for the weekend wrap up party! Check out all the cool projects and recipes over there!
