Lemon-Lime Refrigerator Poke Cake

Marsha Gardner


My favorite is the lemon-lime combination, but the sky is the limit. My son likes white cake with raspberry jello and my hubby likes light frosting made with Dream Whip and instant chocolate pudding. Says it tastes like chocolate mousse to him.

★★★★★ 3 votes


1 box
lemon cake mix
3 oz
package lime gelatin
1 1/2 c
1 Tbsp
lemon zest
1 large


1 1/2 c
cold milk
envelope dream whip
1 small
package instant lemon pudding mix


1Spray 9x13" baking pan with baking spray.

Preheat oven to 350-degrees.
2Prepare 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.
3In 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.
4Using 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.
Pour milk into deep bowl; add Dream Whip and pudding mix. Beat at low speed of electric mixer until well blended; increase speed to high and whip until mixture will form soft peaks, 4 to 6 minutes.

Makes about 3 cups or enough to frost tops and sides of a 2 layer or a 13 x 9 inch cake.
Store frosted cake in refrigerator.
6Can substitute chocolate flavor instant pudding and pie filling for a mousse like frosting or any other flavor pudding mix, be creative with the cake/gelatin combos and the pudding/dream whip and make your own special cake.

About this Recipe

Course/Dish: Cakes
Other Tag: Quick & Easy