January 25, 2022

Jello Fruit Cake

This jello fruit cake combines fresh fruits with your favorite juice. It is vibrant and refreshing and is loved in summers and during major holidays. You can serve it instead of fruits or as a dessert when you need an easy and crowd-pleasing no-bake dessert. Have fun with different jello flavors and fruits!

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Jello Fruit Cake Recipe

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No-bake jello fruit cake recipe is a fun dessert to serve when you want something easy and don’t feel like turning on the oven. There’s literally no baking involved and the dessert takes around 30 minutes to put together and few hours to set. You only need a handful of familiar ingredients and a bundt pan.

Jello Fruit Cake Details

  • Flavor: If you enjoy fruity desserts, today’s jello fruit cake is right up your alley. There are 5 layers and each has a different fruit flavor. The cake is filled with fresh raspberries, strawberries, grapes and mango and all of that is connected by an apple juice.
  • Texture: By closely following this recipe, you’ll be rewarded with a slice of chunky, yet tender jello cake. Every little space of apple jello is filled with a different fruit.
  • Ease: No bake jello cake is A LOT easier than the fruity strawberry kiwi cake. Without eggs and baking, there’s really no room for huge error. We’re basically cutting every single complicated step and I know that’s music to your ears when it comes to easy desserts!
  • Time: Between the cutting fruits and making jello, prep time is maximum 30 minutes. The jello takes about 4 hours to fully set in the refrigerator, so plan ahead. This cake is a great choice if you don’t have time to make dessert the day of your gathering/meal.

Jello Fruit Cake Dessert Recipe

Why You’ll Love No-Bake Jello Fruit Cake

If you ever enjoyed my broken glass gelatin dessert or ptichye moloko dessert recipes, you know you’re in for a real treat with this version. You see, it is a lot easier than baked cake.

Without eggs and baking, there’s no way to mess up this dessert. You can’t over-bake it or over-whip the eggs and there is no rolling out the dough involved. If summer was a dessert, it would be jello fruit cake.

Here’s what I appreciate and know you will too:

  • Recipe is quick and easy
  • Cake is satisfying, elegant and vibrant
  • No mixer required – just a bundt pan and a saucepan
  • No-bake and make-ahead
  • Unlimited fruit flavors and jello options

Jello Fruit Cake Dessert

Key Ingredients in Jello Fruit Cake

  • Fresh Fruits: Use variety of cubed fresh fruits and layer them in contrasting colors. Raspberries, strawberries, grapes and mangoes work really well. Avoid using acidic fruits such as fresh kiwi and pineapple to prevent the jello from setting.
  • Apple Juice: The juice is like a glue in this recipe. It connects all the fresh fruits and makes a cake.
  • Granulated Sugar: Sugar sweetens the apple juice. This is a lightly sweetened dessert, so you only need 3 tablespoons of sugar in the entire recipe.
  • Unflavored Gelatin: It is a must-have ingredient in this recipe. You dissolve it in apple juice to make jello.
  • Fresh Lemon Juice: Lemon juice adds a little brightness to the juice and slight flavor.

Ingredients for Jello Fruit Cake Dessert

Assembling the Jello Cake

Start by making the gelatin mixture so that it cools to room temperature while you assemble the fruits in the bundt pan.

How to make apple jello

To assemble the fruits, we start with the red layer of fresh raspberries, followed by cubed mangoes and then another red layer of strawberries. You then want to halve all the grapes, assemble the green grapes and finish with red grapes.

Every layer should be spread equally throughout the mold and the pan should be filled with fresh fruits all the way to the top.

Slowly pour cooled apple juice gelatin over the fruits, covering to the top (including the red layer of grapes). The 4 cups of apple juice is just perfect for the size of our pan. Depending on the brand and size of the mold you are using, you might need less or more fruits and/or gelatin mixture.

Assembling fruits in a bundt pan

4 Success Tips for Jello Fruit Cake

  1. Best Fruits to Use: Using the same ingredients we have listed below, works the best because the combination of fruit colors make the cake not only satisfying, but also beautiful. You can also use blueberries, black currants, honeydew chunks and similar fruits. Make sure to avoid fresh kiwi and pineapple to prevent jello from setting.
  2. Fill Mold Completely: Depending on the size of your mold, you may need more or less fruits than the recipe calls for, especially if you change the fruits. Whatever fruits you use, you want to make sure to fill the mold all the way to the top so that the fruits don’t sink to the bottom of the mold and that you don’t have fruit-free spaces in your cake.
  3. Adding Juice: Let the jello mixture cool completely before you pour it over the fruits, otherwise it will cook the fruits and make the fruit pieces soggy. Apple juice works great because it’s light in color and you can clearly see the fruit layers in the cake. You can use any packaged Jell-O to your preference and omit the unflavored gelatin from the ingredients.
  4. Removing Cake from Mold: We suggest 4 hours for the jello to fully set before you attempt to remove it from the mold. To loosen the cake, pour hot water into a large bowl or pot and set the mold inside of it, making sure the bottom of the pan is inserted into the water bowl and no water gets on top of the jello. The moment you see a bit of melting from the sides of cake, cover the mold with a serving plate and invert the mold on top of it.

How to serve Jello Fruit Cake

What Mold is Best to Use for Jello Fruit Cake?

A metal mold cake pan works the best in this recipe. There are some silicone molds out there, but I find the firmness of metal molds work best for this dessert.

Fruity Bundt Cake Gelatin Cake

Enjoy More No-Bake Desserts:

If you love no-bake desserts, then you won’t want to miss these favorites:

Jello Fruit Cake Recipe

5 from 9 votes
Servings: 10
Prep Time: 30 minutes
Total Time: 4 hours 30 minutes

This no-bake jello fruit cake dessert recipe combines variety of fresh fruits with apple juice. For best results, read through the entire recipe before beginning. 

Ingredients

  • 12 oz (about 340g) fresh raspberries
  • 2 large (about 764g) fresh mangoes – cubed
  • 1 lb (about 454g) fresh strawberries – cubed
  • 1 lb (about 454g) green grapes – halved
  • 1 lb (about 454g) red grapes – halved
  • 4 cups (960ml) apple juice
  • 4 pockets (28g) original unflavored gelatin
  • 3 tablespoons (38g) granulated sugar
  • 1 tablespoon (15ml) lemon juice
  • pan spray

Instructions

  1. Prep: Weigh and wash all fresh fruits. Lightly pan spray bundt pan and wipe off all over the interior of the pan with a paper towel to cover all areas.

  2. Make the jello: Pour 1 cup of apple juice into a medium bowl and sprinkle 4 pockets of gelatin, set aside. Meanwhile, in a small saucepan, bring to a boil remaining 3 cups of apple juice, 3 tablespoons granulated sugar and 1 tablespoon freshly squeezed lemon juice. Pour boiled juice into the bowl with gelatin and whisk well to dissolve the gelatin. Set aside to cool.

  3. Assemble fruits: Peel and cube mangoes into 1/2 inch pieces, cut all grapes into halves and cube strawberries into 1/2 inch pieces. Assemble the prepared fruits into the bundt pan in this order: raspberries, mangoes, strawberries, green grapes and red grapes.

  4. Slowly pour cooled apple juice gelatin over the fruits, covering to the top (including red grapes). Refrigerate for 3-4 hours in order for gelatin to set.

  5. 4 hours later: Pour hot water into a large pot or bowl and place the bundt pan with jello into it for 10 seconds (because of the thickness of our pan, it takes us about 1 minute and 20 seconds). As soon as you see a little bit of melting on the sides, take it out. Cover bundt pan with a serving plate and quickly turn it over. (Highly suggest turning over the sink in case the jello melted more than needed). Decorate with additional fruits around the cake, if preferred. Refrigerate until ready to serve.

Recipe Notes

  • Make-Ahead Instructions: You can fully assemble, set and refrigerate the cake overnight and invert onto serving platter the next day. You can also transfer it onto serving platter the day before, as long as you serve it next day for sure.
  • Best Fruits to Use: Using the same ingredients we have listed above, works the best because the combination of fruit colors make the cake not only satisfying, but also beautiful. You can also use blueberries, black currants, honeydew chunks and similar fruits. I would suggest testing new fruits in small portions beforehand before you incorporate them into the cake. Make sure to avoid fresh kiwi and pineapple because these two will prevent the jello from setting. Banana does not work well either, unless you plan to eat the cake in one day. It becomes brown and slimy overnight.
  • Fill Mold Completely: We have tested with fruits amount in this recipe to fully fill the type of mold we are using. Depending on the size of your mold, you may need more or less than the recipe calls for, especially if you change the fruits. Whatever fruits you use, you want to make sure to fill the pan completely, so that the fruits don’t sink to the bottom of the mold and that you don’t have fruit-free spaces in your jello cake.
  • Adding Juice: Let the jello mixture cool completely before you pour it over the fruits, otherwise it will cook the fruits and make the fruit pieces soggy. Apple juice works great because it’s light in color and you can clearly see the fruit layers in the cake. You can use any packaged Jell-O to your preference and omit the unflavored gelatin from the ingredients. Make sure to have at least 4 cups of liquid to fully cover the fruits.
  • Removing Cake from Mold: Check jello with a knife before you flip it to make sure it’s fully set. Some readers mentioned that flipping the pan with jello upside down and heating the outside of the pan with a hair dryer for 30 seconds also works.

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Comments

  • Chantel

    Thank you for all the tips. I made it again and it was a success and such a delicious quick dessert. First time I used chunks of kiwi and it messed up my jello. I’ll be making it again for Easter family gathering. Thank you Olga!

    • Olga in the Kitchen

      That’s so awesome, Chantel! So happy to hear it worked out for you!

  • Mary P.

    I love that it’s a light kind of dessert. It comes together so quick and it’s so delicious. My family finished the whole cake and wanted more. I used same fruits as the recipe states and the results were huge success. Thank you for the recipe Olga!

    • Olga in the Kitchen

      I’m so happy to hear you and your family enjoyed this recipe, Mary!

  • Amber

    I did everything by the instructions, only altering with a few different fruit. I’ve done fruit and jello creations before, and I’ve never had issues with the jello setting up. It’s now been almost a full 24 hours and I’ve even added in more gelatin and it’s still not set. I’m not sure what I did wrong. Luckily this was a trial run for a birthday party, so I guess I’ll do something else for the birthday party. Now we just have a really yummy fruit salad.

    • Olga in the Kitchen

      Hi Amber! Did you by any chance use kiwi or pineapple fruit in your jello? It’s always best to ask about substituting things in recipe before making something different, even if as simple as fruit. From personal experience, kiwi and pineapple will prevent the jello from setting. Some readers even mentioned papaya and guava not working.

    • Olga in the Kitchen

      The recipe asks for 4 pockets of unflavored gelatine. One pocket is about 7 grams.

  • Riley

    I tried making this for one of my grandmothers tea parties, and it worked pretty well, but the gelatin tasted a little funny, that might have been the apple juice we used though.
    My grandparents, aunt, cousin and the rest of my family all loved how it looked though, and the younger ones liked digging for specific fruits and trading amongst themselves.

    I’ll probably make it for more of her tea parties in the future! Thank you for the recipe!

    • Olga in the Kitchen

      It might be the apple juice. I usually use Tree Top brand because it’s clear and taste delicious; some other brands have this unusual taste. I’m glad your family enjoyed this recipe 🙂

  • Vita

    Great recipe. It’s always a hit on all the parties. I tend to do blackberries and skip the mangos. But regardless the recipe is great! Thank you.

    • Olga in the Kitchen

      You’re very welcome, Vita! Blackberries, blueberries – all are great options. I tend to switch around the fruits myself 🙂

  • 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 🙂

    • 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.

  • 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

    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 🙂

  • 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 😀

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