Lemon Lime Poke Cake
This lemon lime poke cake soaks a white cake with lemon and lime gelatin, fills it with creamy lemon pudding and tops it with whipped topping and fresh citrus zest. It's an easy, make-ahead dessert for summer gatherings.
Equipment
- mixing bowl 2 small bowls for the gelatin, 1 for the pudding
- wooden spoon for poking holes
Ingredients
- 1 box white cake mix (13.25 to 15.25 ounces), plus the eggs, oil and water listed on the box
- 1 box lime gelatin (3 ounces)
- 1 box lemon gelatin (3 ounces)
- 1 box instant lemon pudding mix (3.2 or 3.4 ounces)
- 1 ½ cups milk cold
- 2 cups boiling water divided
- 8 ounces whipped topping (1 tub), thawed
- 1 teaspoon lemon zest freshly grated
- 1 teaspoon lime zest freshly grated
- 1 lemon thinly sliced, for garnish (optional)
Instructions
- Heat the oven to the temperature on the cake mix box (usually 350°F) and grease a 9x13-inch baking pan. Prepare the cake batter according to the package directions, pour it into the pan and bake for 28 to 32 minutes, until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan on a wire rack for 15 to 20 minutes, until it's warm but no longer hot. Poke holes all over the top with a fork, about ½ inch apart, pushing the fork about three-quarters of the way down into the cake.
- In a small bowl, stir the lime gelatin into 1 cup of the boiling water for 2 minutes, until completely dissolved. In a second bowl, dissolve the lemon gelatin in the remaining 1 cup of boiling water the same way.
- Slowly spoon the lime gelatin over the cake, aiming for the holes. Then spoon the lemon gelatin over the cake the same way, until all of the gelatin is used. Refrigerate the cake for 30 minutes.
- Push the round handle of a wooden spoon straight down into the cake about every inch, wiggling it slightly to widen each hole. In a medium bowl, whisk the instant lemon pudding mix with the cold milk for 2 minutes. Immediately pour the pudding over the cake, nudging it into the holes with an offset spatula, and smooth the rest into a thin layer.
- Spread the whipped topping evenly over the cake and sprinkle with the lemon and lime zest.
- Refrigerate for at least 4 hours, or overnight, until set. Cut into 12 squares and garnish each with a thin lemon slice, if you like. Serve cold.
Notes
Cake mix size: most white cake mixes are now 13.25 to 15.25 ounces; any size in that range fits a 9x13-inch pan. Bake it according to the box directions for a 9x13 pan.
Pudding: use instant pudding, not cook-and-serve. Instant vanilla pudding works if you can't find lemon.
Lime poke cake: use 2 boxes of lime gelatin and instant vanilla pudding, and top with extra lime zest.
Make ahead: bake the cake and add the gelatin and pudding up to a day ahead; spread on the whipped topping and zest the day you serve it.
Storage: keep covered in the refrigerator for up to 4 days. Squares can be wrapped and frozen for up to 1 month; thaw overnight in the fridge.
Nutrition
Calories: 327kcalCarbohydrates: 53gProtein: 5gFat: 11gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 4mgSodium: 381mgPotassium: 101mgSugar: 32gVitamin A: 63IUCalcium: 127mgIron: 1mg
Nutrition details are an estimate, per serving.
