Wobbly Wonderland: Canned Fruit & Chocolate Chip Gelatin Cake

Welcome, brave baker, to the ultimate dessert adventure! This recipe is a delightful mix of fruity fun, wiggly gelatin, and sneaky chocolate chips—all perched on a buttery sponge cake throne. It’s part fancy, part science experiment, and 100% delicious.

Ingredients:

For the Sponge Cake Base (a.k.a. “The Throne”)

1 cup all-purpose flour (the fluffy foundation)

½ cup sugar (for sweet vibes)

½ cup unsalted butter, softened (because butter makes everything better)

2 eggs (the glue of the baking world)

1 tsp vanilla extract (for a hint of mystery)

½ tsp baking powder (for that little lift)

A pinch of salt (because even desserts need balance)

For the Fruity, Jiggly Topping (a.k.a. “The Wobbly Kingdom”)

1 can mixed fruit cocktail (drained, but keep the juice—don’t let it escape!)

1 packet unflavored gelatin (the magic glue)

1 ½ cups fruit juice (from the can + some extra water if needed)

¼ cup sugar (optional, for extra sweetness)

½ cup chocolate chips (because… why not?)

Instructions:

Step 1: Conquer the Cake

1. Preheat your oven to 350°F (175°C)—it’s time to bring the heat!

2. In a bowl, mix butter and sugar until it’s as fluffy as a cloud.

3. Crack in the eggs, one at a time, while whisking like a pro. Add vanilla and give it a swirl.

4. In a separate bowl, combine flour, baking powder, and salt. Slowly introduce them to the wet ingredients, stirring gently (don’t scare the batter!).

5. Pour this glorious mixture into a greased tart pan and bake for 20-25 minutes, or until it passes the toothpick test (poke it—if the toothpick comes out clean, you win!).

6. Let it cool while you prepare the wobbly magic.

Step 2: Summon the Gelatin Magic

1. Pour the fruit juice into a saucepan and heat it until it’s warm (not boiling—we don’t want chaos).

2. Sprinkle the gelatin over it and stir like a wizard casting a spell. Keep stirring until it dissolves completely.

3. If you want extra sweetness, add sugar and stir until it’s as smooth as a love song.

4. Set it aside to cool slightly (but don’t let it turn into jelly just yet!).

Step 3: Assemble the Wobbly Wonderland

1. Place the drained fruit cocktail evenly over the cooled sponge cake.

2. Sprinkle the chocolate chips between the fruit pieces like hidden treasures.

3. Gently pour the slightly cooled gelatin mixture over the fruit and chocolate. Watch as it fills the gaps like a dessert waterfall!

4. Refrigerate for at least 2 hours (or until it’s firm enough to jiggle but not escape the plate).

Final Step: Devour with Joy!