Lemon-Lime Poke Cake

Lemon cake swaddles pockets of lime gelatin in this retro recipe that's as fresh today as ever!

Wait, there's more! Read the blog post about this recipe.

TBSPSusanRecipe by TBSPSusan

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45 minutes

4 hours 45 minutes

15 servings



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    Ingredients

    • 1 box Betty Crocker Super Moist Lemon Cake Mix
    • 1 (3 oz.) package lime gelatin
    • 1 1/2 cups water
    • 1 Tbsp lemon zest
    • 1 large lemon
    • 1 or 2 limes
    • whipped cream

    Directions

    1. 1Spray 9x13" baking pan with baking spray. Preheat oven to 350 degrees. Prepare cake mix according to package directions. Stir lemon zest into batter and spread in prepared pan. Bake according to package directions. Cool cake completely on a cooling rack.
    2. 2In a small bowl, stir lime gelatin mix and 1 cup of boiling water together. Stir until gelatin is fully dissolved. Add 1/2 cup cold water and mix.
    3. 3Using a fork with long tines, poke holes every inch or so all over cooled cake, poking almost to bottom of cake. Pour prepared gelatin mixture over entire cake top, allowing it to soak into the holes. Cover cake with plastic wrap and refrigerate 4 hours.
    4. 4Cut cake into squares and place on serving plates. Cut lemon and lime into very thin slices. Garnish cake with whipped cream and lemon/lime slices.

    Categories: Desserts, Cakes, American

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    TBSPSusan
    TBSPSusan said:

    @cwendt: SOOOO glad you tried it and loved it! It's fun to bring back the oldies in new and fresh ways. Let us know if you try any other flavors, and keep your eyes on Tablespoon for more here too!

    3/26/2012 8:56:34 AM
    cwendt
    cwendt said:

    I've never had a poke cake before, but when I saw this recipe, I knew I had to make it! It was so much fun to make, and it went over really well when I brought it into my work place. Everybody loved it! It's definitely peeked my interest in poke cakes, and I look forward to making another one again soon. I did end up changing out the whipped cream frosting for a very fluffy vanilla topping instead, simply because I knew the cake would be sitting out for extended periods at work and didn't want the cream to melt. It worked out fabulously that way for me. Very happy with this recipe! :)

    3/25/2012 11:04:33 AM
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