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Recipe Week Day 7: Kris and her GF Strawberry Banana Jello Cake

Sunday, June 19, 2011

 Today's Blog-Sitter is Kris from My Sugar Bugs!  The minute I saw this on her blog I knew I just HAD to have her share it over here for recipe week!  Yum-o!  Not only is this a tasty recipe - but it's Gluten Free! 


Kris is an amazing Mama to all her children - including Bumble Bee.  Not only does Bumble Bee have Type 1 Diabetes and Celiac Disease, she also have HHT and has had trouble with Pulmonary AVMs.  Her story is incredible... read it HERE.  

Then leave Kris a note and tell her awesome she is!  Because she IS awesome!  She juggles the demands of a child with Type 1 diabetes, Celiac Disease, HHT, and Pulmonary AVMs, the demands of another child with ADHD and ODD, and the demands of her other 4 children! And she does it all with grace and courage and faith.  See?  Awesome!

In spite of her numerous health concerns, Bumble Bee is an absolutely DARLING girl (I mean just look at her pictures!  Is she not the prettiest thing?!?) with an incredible amount of strength and courage!  Just like her Mama...

Thanks, Kris!  I'm so happy to have you here today!

GF Strawberry Banana Jell-o Cake



1 small box of Strawberry flavored Jell-o

1 8oz. tub of Cool Whip

Fresh bananas and strawberries, sliced.


1 package Betty Crocker Gluten Free Yellow Cake Mix

1 3.4 oz package Jello Banana instant pudding

1/3 cup granulated sugar

4 large eggs plus one egg white room temperature

1/2 cup canola oil

3/4 cup orange juice (no pulp)

1 Tablespoon Gluten Free vanilla extract


Preheat the oven to 325 degrees F.

Mix eggs, egg whites, oil, orange juice and vanilla in a medium sized bowl. In a large bowl sift together the gluten free cake mix, pudding and sugar. Add the wet ingredients and beat on medium speed until completely combined

Pour into greased 9x12 cake pan.

Bake for about 25-35 minutes or until a toothpick inserted comes out clean.

After the cake is baked and cooled, mix a packet of Strawberry Jell-O with 2 cups of boiling water.

Using a fork, poke numerous holes all over the cake. Enough holes for the Jell-O to go down in.

Spoon the hot Jell-O mix over the top until the top is covered. You may not need to use the whole 2 cups. That may make it too soggy.

Refrigerate for 2 hours or so.

Slice fresh bananas and strawberries. Line the top of the cake with bananas and strawberries alternating for an even flavor.

Top with Cool Whip. Cut. Eat. And be happy!




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