Jelly Jewel Cake

Preparation info

  • Difficulty


Appears in

Farm Journal’s Country Cookbook

Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

  • About

Bits of bright red jelly sparkle in the sour cream filling


  • 1 (18½ oz.) pkg. white cake mix
  • 8 drops green food color (about)
  • 12 drops yellow food color (about)
  • 1 c. tart red jelly (currant, strawberry or raspberry)
  • 1 pt. dairy sour cream, or 1 pt. heavy cream, whipped
  • 3 medium bananas, thinly sliced
  • ½ c. shredded coconut, fluffed


  • Prepare cake batter as directed on package; before last beating period divide batter in half.
  • Add green color to half the batter; yellow to other half. Finish beating.
  • Pour into four 8" round layer cake pans. Bake as directed on package 10 minutes. Cool on rack.
  • Place ½ c. jelly in bowl; break in small pieces with fork; add sour cream, folding only 3 or 4 times.
  • Spread green layer with jelly mixture; top with sliced bananas. Repeat with yellow and other green layer. Top with yellow layer; spread with remaining jelly, broken with fork; sprinkle coconut around edge.