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Easter Basket Cake recipe

This easy no-bake cake starts with ready-madepound cake, add orange gelatin, crushed pineapple, whipped topping,green tinted coconut ‘grass’, jelly bean eggs and a braided redstring licorice ‘handle’, and put it all together and you’vegot a novelty Easter basket cake.

Recipe: Easter Basket Cake

1 small (10 3/4-ounce) frozen pound cake,thawed
1 cup boiling water
1 (4-serving size) package orange gelatin
1/4 cup cold water
1 3/4 cups nondairy whipped topping, thawed
1 can (8-ounce) crushed pineapple in juice, drained
1 cup sweetened flaked coconut
Green food coloring
Jelly beans
3 red string licorice

  • Split cake in half horizontally. Placehalves, cut sides up, on wax paper. Prick with fork at 1/2-inchintervals; set aside.
  • Stir boiling water into gelatin untilcompletely dissolved. Remove 1/2 cup of the gelatin; place insmall bowl. Add cold water; stir. Carefully pour over cake halves.Refrigerate 1 hour.
  • Refrigerate remaining gelatin until slightlythickened. Blend in whipped topping.
  • Remove 1/2 cup of the whipped toppingmixture; place in small bowl. Add pineapple; mix well. Spreadover one of the cake layers. Refrigerate 10 minutes or just untilset; top with second cake layer. Frost top and sides of cakewith remaining whipped topping mixture.
  • Tint coconut with green food coloring;sprinkle over top of cake. Decorate with jelly beans. Braid licoricestrings to form handle; place over center of cake. Refrigerate1 hour or until ready to serve. Store any leftover cake in refrigerator.

    Makes 8 servings.

    HERSHEY'S – Easter Recipe – Easter Basket Cake

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  • Comments

    1 Comment


    wow!! perfect cake for easter!! thanks for the tutorial!!i need to try this technique before easter! could you please share the cake and frosting recipe,it seems sooo good! thanks a lot I tried making this cake to bring to my boyfriend s family dinner, it was very difficult. The melted marshmallow basket effect was the most difficult, the coco powder did not mix well into the marshmallow and the color ended up very light brown despite trying to add more coco. Is there a technique to mixing the coco in the marshmallow?

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