July 12, 2017

Fruity Gelatin Bundt Cake Dessert

Fruity Gelatin Bundt Cake Dessert: combo of fresh fruits combined with apple juice gelatin. Flavorful, fresh and vibrant. Serve it in place of fruits course or as a dessert.

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Fruity Gelatin Bundt Cake Dessert: combo of fresh fruits and apple juice brings out rich flavors and beautiful colors. | olgainthekitchen.com

It’s beautiful, seems so hard to make, but it’s not (lol) and you’ll get lots of wow’s from your guests. I’m using apple juice instead of packaged artificial jello and the light color of the juice is a great combination to bring out the colors of fruits used in this goodness. You can use any other juice of your flavor but the darker the juice the less you’ll see that contrasting combination of fruits.

Fruity Bundt Cake Ingredients:

  • 1 lb fresh strawberries
  • 12 oz fresh raspberries
  • 1 lb green grapes
  • 1 lb red grapes + more for final touch (optional)
  • 2 fresh mangoes
  • 4 cups apple juice
  • 4 original unflavored gelatin pockets
  • 3 tablespoons granulated sugar
  • 1 tablespoon freshly squeezed lemon juice
  • Pan spray

How to Make Fresh Fruit Bundt Cake:

1. Wash all fruits and set aside to dry off a bit. Lightly pan spray bundt pan and wipe off all over the interior of the pan with a paper towel to cover all area. Pour 1 cup apple juice into a medium bowl and sprinkle with 4 unflavored gelatin pockets, set aside. Meanwhile, in a small pot, bring to boil remaining 3 cups of apple juice along with 3 tbsps granulated sugar and 1 tbsp freshly squeezed lemon juice. Pour into the bowl with gelatin and cold apple juice and whisk well to dissolve any gelatin. Set aside to cool.

2. Cut all grapes into halves, chop strawberries into 1/2″ pieces and peel, slice and chop mangoes into 1/2” pieces. Into the bundt pan, place 12 oz fresh raspberries, 2 fresh chopped mangoes, 1 lb chopped fresh strawberries, 1 lb green halved grapes and 1 lb red halved grapes, spreading each fruit equally around in rows. Slowly pour cooled apple juice over the fruits into the bundt cake covering all the red grapes. Refrigerate for 4 hours in order for gelatin to set.

4 HOURS LATER: pour hot water into a large pot or bowl and place the bundt fruity dessert into it for about 1 minute (maximum 1 minute 20 seconds – as soon as you see a little bit of melting on the sides). Cover bundt dessert with a serving plate or cake stand and quickly turn it over. (Highly suggest turning over the sink in case the jello melted more than needed so you don’t get a jello shower: D ). Place additional full red grapes on a serving plate around the bundt dessert for a more festive look. Refrigerate until ready to serve. Enjoy!!!

If you make this recipe, I’d love to see your creations. Hashtag your photos #olgainthekitchen or by clicking on social icons on top of this page.

Fruity Gelatin Bundt Cake Dessert

5 from 3 votes
Servings: 8 -10
Prep Time: 30 minutes
Total Time: 30 minutes
Fruity Gelatin Bundt Cake Dessert: combo of fresh fruits and apple juice brings out rich flavors and beautiful colors.

Ingredients

  • 1 lb fresh strawberries
  • 12 oz fresh raspberries
  • 1 lb green grapes
  • 1 lb red grapes + more for final touch optional
  • 2 fresh mangoes
  • 4 cups apple juice
  • 4 original unflavored gelatin pockets
  • 3 tablespoons granulated sugar
  • 1 tablespoon freshly squeezed lemon juice
  • Pan spray

Instructions

  1. Wash all fruits and set aside to dry off a bit. Lightly pan spray bundt pan and wipe off all over the interior of the pan with a paper towel to cover all area. Pour 1 cup apple juice into a medium bowl and sprinkle with 4 unflavored gelatin pockets, set aside. Meanwhile, in a small pot, bring to boil remaining 3 cups of apple juice along with 3 tbsps granulated sugar and 1 tbsp freshly squeezed lemon juice. Pour into the bowl with gelatin and cold apple juice and whisk well to dissolve any gelatin. Set aside to cool.
  2. Cut all grapes into halves, chop strawberries into 1/2″ pieces and peel, slice and chop mangoes into 1/2” pieces. Into the bundt pan, place 12 oz fresh raspberries, 2 fresh chopped mangoes, 1 lb chopped fresh strawberries, 1 lb green halved grapes and 1 lb red halved grapes, spreading each fruit equally around in rows. Slowly pour cooled apple juice over the fruits into the bundt cake covering all the red grapes. Refrigerate for 4 hours in order for gelatin to set. 4 HOURS LATER: pour hot water into a large pot or bowl and place the bundt fruity dessert into it for about 1 minute (maximum 1 minute 20 seconds – as soon as you see a little bit of melting on the sides). Cover bundt dessert with a serving plate or cake stand and quickly turn it over. (Highly suggest turning over the sink in case the jello melted more than needed so you don’t get a jello shower: D ). Place additional full red grapes on a serving plate around the bundt dessert for a more festive look. Refrigerate until ready to serve. Enjoy!!!
Author: Olga in the Kitchen

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Comments

  • Alla

    Thank you so much for a great recipe. I made it for party and people love it.

    • Olga in the Kitchen

      Alla, thank you! I’m glad your guests loved it. My husband’s birthday is at the end of this month and this recipe is on the list as well 🙂 In fact, I can’t wait to just dig in myself lol 😀

  • Olga

    HI Olga!
    I was really excited to try this dessert yesterday, but it didnt work. My mom said it was because I changed the fruits a little and added kiwi and that it doesn’t let the gelatin take hold. So i figured I would share that not all fruits work. Ill try again with out the kiwi and hopefully it works 🙂

    • Olga in the Kitchen

      Hi Olga, thank you for sharing. I’ve never done with kiwi or pineapple before as these fruits both are a bit too acidic. I try working with more dry fruits/less juicy. Now that I think about it, I believe I have a note in my Broken Gelatin Dessert (not posted yet) to avoid kiwi. Several people around me shared they did exact fruits from my ingredient list and turned out perfect; hopefully kiwi is the issue in your case 🙂

  • abigail

    Hi Olga,
    I’d like to know if you can tell me how to try this recipe with gelatine leaf sheets instead of the gelatine powder? Any advice is welcome.Thanks

    • Olga in the Kitchen

      Abigail, I’ve never tried with gelatine leaf sheets before. To be honest this is the first time ever I hear about gelatine leaf sheets. When I tried to look around google to help you, it says to sub 1 envelope of powder gelatine for 3 sheets. Hope that’s what you’re looking for…sorry couldn’t help more. That’s something I’ll have to experience sometime so I know how to help if someone else asks me in the future!?

    • Olga in the Kitchen

      I usually make it the day before so it’s fresh. It’s good up to 3 days. Make sure not to use fruits like kiwi or pineapple or the gelatin won’t set.

  • Florence

    I made this fruity dessert over the weekend and it was a huge success. I used same fruits as the recipe says and didn’t have any issues. I did have in mind kiwi though but then remembered it’s a no no. as much as I love kiwi – oh well, but this recipe is a keeper!!!!!!!!!!

    • Olga in the Kitchen

      Thanks Florence for a great review! I’m so happy you loved it. It’s summer-perfect 🙂

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