Go Back

Lemon Lime Jello Poke Cake

A simple and refreshing cake that screams summer with every bite, featuring layers of lemon cake, lime jello, and creamy frosting.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 2 hours
Servings: 12 servings
Course: Dessert, Sweets
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Cake Ingredients
  • 1 box lemon supreme box cake mix Choose a moist cake mix.
  • 1/2 cup vegetable oil Do not substitute with olive oil.
  • 3 count eggs
Jello Ingredients
  • 1 pack lime jello (3 oz) Flavor is crucial for this cake.
  • 3/4 cup boiling water Be cautious and don’t burn yourself.
  • 1/2 cup cold water Add after boiling water.
Frosting Ingredients
  • 1 package lemon instant pudding (3.2 oz) Provides creaminess.
  • 1 envelope Dream Whip Can substitute with whipped cream.
  • 1 1/2 cups cold milk Whole milk is preferred.

Method
 

Preparation
  1. Preheat your oven according to the cake mix directions.
  2. Grease and flour a 9x13 glass baking dish.
  3. Bake the lemon cake as directed until a toothpick comes out clean.
  4. Cool the cake for 20 to 25 minutes.
  5. While the cake cools, make the jello by combining lime jello and boiling water, then adding cold water once dissolved.
Assembly
  1. Poke holes into the warm cake and pour cooled jello over the cake.
  2. Refrigerate the cake for at least a couple of hours, or overnight for best results.
  3. Once the cake is cool, beat together lemon pudding, Dream Whip, and cold milk until thick.
  4. Spread the frosting over the top of the cake and refrigerate again.

Notes

Use a large bowl for the jello to avoid spills. Try adding lemon zest or mint leaves for a creative touch. This cake is best served cold.