Lime jello poke cake recipe is so light and fluffy. This is the perfect dessert to serve for St. Patrick’s Day and more. Everyone will love the topping and festive green sprinkles.
How to make lime jello poke cake:
First, preheat oven to 350 degrees and coat a 13×9 baking dish with non-stick cooking spray.
Combine cake mix, eggs, water, and oil until smooth.
Spread evenly into baking dish, bake for about 25 minutes or until a toothpick inserted in the center comes out clean.
Remove from oven and let cool for 15 minutes. Combine gelatin and boiling water and stir about 2 minutes until dissolved, add cold water.
Using a wooden skewer or large fork, poke holes into cake about every ½ inch. Carefully pour gelatin over the cake.
Place in refrigerator at least 3 hours or overnight.
Now, it is time to make the frosting.
In a mixing bowl, combine whipped topping with pudding mix until completely smooth. Spread over cake.
Store in refrigerator until ready to serve. Serve with sprinkles or fresh limes
If you have leftovers, store in refrigerator covered with plastic wrap.
It is that easy to make lime poke cake!
You will need a 9×13 pan to make this easy green poke cake.
This recipe is perfect in a 9×13 baking dish. The ones with the lid are really handy if you are taking this dish somewhere.
I use the disposable pans for the ones I’m taking to a cookout or if I’m transporting the cake. This cake is also perfect to take to potluck dinners or to someone recovering from surgery or with a new baby.
Try this green jello poke cake!
This cake is super easy and looks so festive. Top this lemon lime poke cake with lime slices and sprinkles. So fun and tasty!
Print this delicious lime jello poke cake recipe below:
Jello Poke Cake
Lime jello poke cake recipe is so light and fluffy. This is the perfect dessert for St. Patrick’s Day. Everyone will love lime poke cake.
PREP TIME 10 MINS
COOK TIME 25 MINS
CHILL 3 HRS
TOTAL TIME 3 HRS 35 MINS
SERVINGS 12
CUISINE AMERICAN
COURSE DESSERT
CALORIES 355
INGREDIENTS
- ▢1 box white cake mix
- ▢4 large egg whites room temperature
- ▢1/2 cup vegetable or canola oil
- ▢1 cup buttermilk
- ▢1 small box 3.4 oz lime gelatin (any flavor will work)
- ▢1 cup boiling water
- ▢1/2 cup cold water
- ▢Frosting
- ▢1 8 oz. tub whipped topping, thawed
- ▢1 small box 3.5 oz instant vanilla pudding mix
- ▢Toppings
- ▢Additional whipped topping
- ▢Sprinkles
- ▢Fresh limes
INSTRUCTIONS
- Preheat oven to 350 degrees and coat a 13×9 baking dish with non-stick cooking spray
- Combine cake mix, eggs, buttermilk, and oil until smooth.
- Spread evenly into baking dish, bake for about 25 minutes or until a toothpick inserted in the center comes out clean
- Remove from oven and let the cake cool for 15 minutes
- Combine gelatin and boiling water and stir about 2 minutes until dissolved, add cold water
- Using a wooden skewer or large fork, poke holes into cake about every ½ inch
- Carefully pour gelatin over the cake
- Place in refrigerator at least 3 hours or overnight
- Frosting
- In a mixing bowl, combine whipped topping with pudding mix until completely smooth
- Spread over cake
- Store in refrigerator until ready to serve
- Store leftovers in refrigerator covered with plastic wrap
- Serve with sprinkles or fresh limes
NUTRITION FACTS
Sodium 382mg, Calcium 100mg, Vitamin A 47IU, Sugar 19g, Fiber 1g, Potassium 181mg, Cholesterol 3mg, Calories 355kcal, Saturated Fat 4g, Fat 18g, Protein 19g, Carbohydrates 32g, Iron 2mg
