This is a lovely dessert, light and refreshing. It is perfect for serving on a hot summer’s day. For it is a refrigerated dessert. So when served, the cake is cold, and the gelatin filling seems even colder. I first made this cake when we lived in town, in our first house. It was 1971, and the house cost us $16,000. Eight years later we sold it for $36,000. Not bad.
This cake is made with a box mix. and as I have said before, I find white box mixes to be lighter than I can manage to make. The cake is greatly enhanced by freezing the layers while still slightly warm. Doing so seals in the moisture. I usually make my layers a few days before needed so that I can freeze them. If not frozen, the layers should be chilled before adding the gelatin.
It is not necessary, but I like to double the gelatin filling for this cake. It makes 4 cups, I only use 3 of the cups for the filling. I give my husband the extra cup. He thinks it is delicious, that’s because it is! Enjoy!
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| Lime Ribbon Delight | Print |
- 1 white cake mix
- 1 cup boiling water
- 3 oz. lime flavored gelatin
- ½ cup chilled fruit juice or water
- ½ cup, chilled, drained, crushed pineapple
- ¼th cup chopped nuts
- Few drops of lemon juice
- 1 cup chilled whipping cream
- ¼ cup confectioner's sugar
- 1 t. vanilla, scant
- Make cake according to directions.
- Bake in 9-inch layer pans.
- Cool completely.
- Remove cake from pans.
- Pour boiling water over gelatin in bowl
- Stir until gelatin is dissolved.
- Stir in fruit juice.
- Chill until slightly thickened but not completely set.
- Stir in chilled pineapple, nuts and lemon juice.
- Return to refrigerator.
- Place 2 strips of aluminum foil, 2 to 3 inches wide, in each pan.
- Extend foil over edges of pans.
- Place a cooled cake layer in each pan.
- Place one layer right side up.
- Place other layer upside down.
- Spoon gelatin mixture evenly on the layers.
- Refrigerate four hours.
- Close to Serving Time:
- In chilled bowl, beat cream and sugar until stiff.
- Add vanilla, beat.
- With extending foil strips, lift cake out of the pans.
- Stack layers gelatin side up.
- Frost side of cake with whipped cream.
- Refrigerate.
