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 CakeIf the Easter Basket Cake recipe was useful and interesting, you can share it with your friends or leave a comment.