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Lemon-Lime Poke Cake

8 Ratings

7 Comments

Prep 45 min
Total 4 hr 45 min
Servings 15

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

By TBSP Susan

February 7, 2017

Ingredients

box Betty Crocker™ Super Moist™ lemon cake mix

package (3 oz) lime gelatin

1 1/2

cups water

tablespoon lemon zest

large lemon

or 2 limes

whipped cream

Steps

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1

Spray 9x13 baking pan with baking spray. Preheat oven to 350° F. 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

In 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

Using 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

Cut 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.

Expert Tips

This Lemon-Lime Poke Cake is bursting with citrus flavor. Remember the good ol' poke cakes from family reunions and potlucks? Bring 'em on back -- it's time for a poke cake revival! I know you've had 'em -- red cherry or strawberry gelatin tucked into colorful pockets in a fluffy white cake. Or maybe your fam was more the orange or peach gelatin type. Poke cake recipes have been around awhile, and they're as great now as they were then, cuz they're quick, easy, versatile and even conversational. So let's bring back the poke cake! This Lemon-Lime Poke Cake recipe is the lightest tasting version of all, and it's perfect for starting a fresh new year. Swoosh on some whipped cream and then do this little restaurant garnish trick -- slit the lemon and lime slices just past the center point, put them together and twist. Brilliant! Go ahead -- chomp away. You made it -- you so deserve it! Spread the word: Poke cake's back!
Celebrate the return of poke cake with some of our favorite recipes.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving

Calories: 210
Calories from Fat: 80

% Daily Value

Total Fat: 9g; 14%
Saturated Fat 2g 11% Trans Fat 0g
Cholesterol: 35mg; 12%
Sodium: 250mg; 11%
Potassium: 35mg; 1%
Total Carbohydrate: 30g; 10%
Dietary Fiber 0g 0% Sugars 18g
Protein: 2g

% Daily Value*:

Vitamin A: 0%; 0%
Vitamin C: 4%; 4%
Calcium: 6%; 6%
Iron: 4%; 4%

Exchanges:

1 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;

Carbohydrate Choice

*Percent Daily Values are based on a 2,000 calorie diet.

More About This Recipe

Remember the good ol' poke cakes from family reunions and potlucks? Bring 'em on back -- it's time for a poke cake revival!

I know you've had 'em -- red cherry or strawberry gelatin tucked into colorful pockets in a fluffy white cake. Or maybe your fam was more the orange or peach gelatin type. Poke cake recipes have been around awhile, and they're as great now as they were then, cuz they're quick, easy, versatile and even conversational.

So let's bring back the poke cake!

This Lemon-Lime Poke Cake recipe is the lightest tasting version of all, and it's perfect for starting a fresh new year. Here's how to make it:

Make a Betty Crocker lemon cake mix according to the package directions.

Then add a tablespoon of fresh lemon zest to the batter.

Stir the zest into the batter so everybody gets some and there aren't any lemony knots.

Spread the batter in a greased 9x13" pan, bake the cake and then let 'er cool.

When it's fully cooled, use a fork to poke holes all over, almost all the way to the bottom. Yes, Einstein, that's why it's called a poke cake!

Mix a 3 oz. box of lime gelatin with 1 cup of boiling water. Stir until the gelatin is desolved, then stir in 1/2 cup cold water.

Then pour the beautiful green liquid over the poked-up cake. Now you're gettin' the idea!

Cover the cake with plastic wrap and refrigerate it for 4 hours so the gelatin and cake can get to know each other.

Meanwhile, cut a lemon and lime into very thin slices.

When the cake is set (after 2 to 4 hours or so), cut it into squares and place them on serving plates.

Swoosh on some whipped cream and then do this little restaurant garnish trick -- slit the lemon and lime slices just past the center point, put them together and twist. Brilliant!

Go ahead -- chomp away. You made it -- you so deserve it!

Spread the word: Poke cake's back!

More Poke Cake Recipes

Raspberry Poke Cake Recipe
Cherry Limeade Poke Cake Recipe
Pineapple Poke Meringue Cake Recipe
Easy Tiramisu Poke Cake Recipe
Chocolate Peppermint Poke Cake Recipe

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