Best 6 Lemon Lime Refrigerator Poke Cake Recipes
Are you craving a refreshing and zesty dessert that will tantalize your taste buds? Look no further than the delectable lemon lime refrigerator poke cake! This delightful treat combines the bright and citrusy flavors of lemon and lime with a moist and fluffy cake base, creating a symphony of flavors that will leave you wanting more. With its vibrant colors and easy-to-follow instructions, this recipe is perfect for bakers of all skill levels to enjoy. So, gather your ingredients, prepare your kitchen, and let's embark on a culinary journey to create the ultimate lemon lime refrigerator poke cake!
Let's cook with our recipes!
LEMON LIME POKE CAKE RECIPE
Lemon Lime Poke Cake is full of lime flavor, topped with creamy lemon pudding and topped with whipped cream and zest!
Provided by Lil' Luna
Categories Dessert
Time 3h5m
Number Of Ingredients 10
Steps:
- Preheat oven to 350.
- Make cake as directed in box and fold in lemon peel before pouring into a greased 9x13 pan. Bake cake and let cool.
- While cake is cooling make gelatin by boiling water and pouring in gelatin mix. Stir until dissolved.
- Poke cake with a fork going down half way all over the cake. Spoon gelatin mixture into holes and refrigerate for at least 1½ hours.
- For frosting, mix dream whip, lemon pudding and milk with hand mixer until it thickens. Add to the top of cake.
- Top with Cool Whip (or whipped cream) and grated lemon and lime peel and refrigerate an additional hour before serving. ENJOY!
Nutrition Facts : Calories 103 kcal, Carbohydrate 20 g, Protein 2 g, Fat 1 g, SaturatedFat 1 g, Cholesterol 6 mg, Sodium 101 mg, Sugar 10 g, ServingSize 1 serving
LEMON LIME POKE CAKE
Betty Crocker™ Super Moist™ white cake mix and frosting come together in this citrus flavored cake - a delicious dessert treat.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h
Yield 12
Number Of Ingredients 8
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom only of 13x9-inch pan with cooking spray.
- Make and bake cake mix as directed on box for 13x9-inch pan, using water, oil and egg whites and adding 2 teaspoons of the lemon peel. Cool in pan on cooling rack 20 minutes.
- Meanwhile, in small bowl, pour boiling water over gelatin; stir until gelatin is dissolved. Poke cake every inch with handle of wooden spoon or tines of meat fork halfway into cake. Pour gelatin slowly over cake to fill holes. Cool completely, about 1 hour longer.
- In small bowl, mix frosting, lime peel and remaining 1 teaspoon lemon peel until well blended. Frost cake. Sprinkle with sugar.
Nutrition Facts : Calories 407, Carbohydrate 63 g, Fat 3, Fiber 0 g, Protein 3 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 361 mg
LEMON - LIME REFRIGERATOR SHEET CAKE 1960
Make and share this Lemon - Lime Refrigerator Sheet Cake 1960 recipe from Food.com.
Provided by andypandy
Categories Gelatin
Time 30m
Yield 1 9 x 13 pan, 16 serving(s)
Number Of Ingredients 9
Steps:
- Prepare cake according to boxed instructions in a 9 x 13 cake pan.
- Remove when done and poke holes with the end of a wooden spoon or meat fork.
- Dissolve lime jello with 3/4 cup hot water and then 1/2 cup cold water.
- Refrigerate jello just until lightly syrupy.
- Drizzle syrupy jello into the holes in cake and then all over top, concentrating on the holes first.
- Whip pudding mix, dream whip and the milk together with vanilla until thick.for about five minutes.
- Spread all over cake, and place in refrigerator, keep chilled until serving.
- Just a note:.
- I do remove from fridge and serve almost at room temperature. Note that if left on table for an hour or so does not harm it. Just place in fridge for long periods of time.
Nutrition Facts : Calories 261, Fat 11, SaturatedFat 2.8, Cholesterol 43.5, Sodium 332.6, Carbohydrate 37.2, Fiber 0.3, Sugar 19.7, Protein 3.9
LEMON-LIME MAGIC CAKE
A citrusy lemon-lime filling is poured over white cake batter so the filling becomes the bottom layer and the cake layer rises to the top. It's magic and delicious!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 5h25m
Yield 18
Number Of Ingredients 12
Steps:
- Heat oven to 350°F. Spray bottom only of 13x9-inch pan with cooking spray.
- In large bowl, beat Cake Layer ingredients with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Pour in pan.
- In another large bowl, mix Lemon-Lime Layer ingredients with whisk until smooth. Evenly pour over top of cake batter in pan; mixture will sink to bottom as you pour over cake batter.
- Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool 30 minutes. Refrigerate at least 4 hours to chill. Spread whipped topping over chilled cake. Sprinkle with additional lemon and lime peel if desired. Using a serving spatula and a knife to carefully help slide pieces off, cut into 6 rows by 3 rows. Store covered in refrigerator.
Nutrition Facts : Calories 270, Carbohydrate 41 g, Cholesterol 75 mg, Fat 2, Fiber 0 g, Protein 3 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 200 mg, Sugar 29 g, TransFat 0 g
LEMON LIME POKE CAKE
Make and share this Lemon Lime Poke Cake recipe from Food.com.
Provided by Theresa Thunderbird
Categories Dessert
Time 4h
Yield 1 cake
Number Of Ingredients 5
Steps:
- Place cake layers,top sides up in 2 clean 9-inch round cake pans.
- Pierce layers all over with a fork.
- Stir 1 cup boiling water into each flavor of jello (in separate bowls) for 2 minutes until dissolved.
- Carefully pour lemon jello over 1 cake layer and lime jello over the other layer Refrigerate for 3 hours.
- Dip bottom of cake pan in warm water for 10 seconds to loosen cake.
- Unmold onto serving plate.
- Spread about 1 cup of Cool Whip over the top.
- Unmold the other layer and place on top of the first layer.
- Frost with remaining Cool Whip.
- Keep refrigerated.
Nutrition Facts : Calories 4896.7, Fat 196.1, SaturatedFat 103.1, Cholesterol 17.7, Sodium 3787.8, Carbohydrate 739.8, Fiber 7.1, Sugar 539.6, Protein 65.4
LEMON POKE CAKE II
This is a moist lemony cake. It is called a poke cake because you poke holes in it to absorb the glaze. If you want, you can serve this with vanilla ice cream or whipped topping.
Provided by MARBALET
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 55m
Yield 24
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C).Grease and flour a 9x13 inch pan.
- In a large bowl, stir together the cake mix and instant pudding. Add the water, oil and eggs, mix until smooth and well blended. Spread batter evenly into the prepared pan.
- Bake for 40 to45 minutes in the preheated oven, until a toothpick inserted comes out clean. While the cake is still hot, poke holes in the top with a fork. In a small bowl, mix together the lemon juice and confectioners sugar until smooth. Pour over hot cake.
Nutrition Facts : Calories 200.2 calories, Carbohydrate 30.9 g, Cholesterol 31.4 mg, Fat 7.9 g, Fiber 0.3 g, Protein 2 g, SaturatedFat 1.2 g, Sodium 206.2 mg, Sugar 19.3 g
Tips:
- Use fresh lemons and limes for the best flavor.
- If you don't have a bundt pan, you can use a 9x13 inch baking dish.
- Be sure to poke the holes in the cake all the way to the bottom so that the syrup can soak in.
- Let the cake cool completely before frosting it.
- You can use any type of frosting you like, but cream cheese frosting is a classic choice for lemon-lime poke cake.
- Garnish the cake with lemon zest, lime zest, or fresh berries before serving.
Conclusion:
Lemon-lime poke cake is a delicious and refreshing dessert that is perfect for any occasion. It is easy to make and can be customized to your liking. With its bright citrus flavor and creamy frosting, this cake is sure to be a hit with everyone who tries it.
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