Lemon Lime Refrigerator Poke Cake Recipes

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LEMON LIME POKE CAKE RECIPE



Lemon Lime Poke Cake Recipe image

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

1 boc white cake mix
water, vegetable oil and eggs ((ingredients listed on back of cake mic))
2 tsp grated lemon peel
1 cup boiling water
3 oz lime-flavored gelatin
1 envelope Dream whip
1 package instant lemon pudding
1 1/2 cups milk
1 tub Cool whip (or 2 cups whipped cream)
Grated lemon AND lime peel

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



Lemon Lime Poke Cake image

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

1 box Betty Crocker™ Super Moist™ white cake mix
Water, vegetable oil and egg whites called for on cake mix box
3 teaspoons grated lemon peel
1 cup boiling water
1 box (4-serving size) Jell-O™ lime-flavored gelatin
1 container Betty Crocker™ Rich & Creamy cream cheese frosting
1 teaspoon grated lime peel
1/4 cup coarse light green sugar or green decorator sugar crystals

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



Lemon - Lime Refrigerator Sheet Cake 1960 image

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

3 ounces lime Jell-O gelatin
1 (3 ounce) box instant lemon pudding mix
1 (1 1/3 ounce) envelope Dream Whip topping mix (one envelope only)
1 1/2 cups cold milk
1 teaspoon vanilla
1 (18 ounce) box lemon cake mix
3 eggs (or as called for by your cake mix)
1/3 cup oil (or as called for by your cake mix)
1 1/3 cups water (or as called for by your cake mix)

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



Lemon-Lime Magic Cake image

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

1 box Betty Crocker™ Super Moist™ white cake mix
1 1/4 cups water
1/3 cup vegetable oil
3 eggs
4 eggs, slightly beaten
1 1/2 cups sugar
1 tablespoon finely grated lemon peel
1 tablespoon finely grated lime peel
1/4 cup fresh lemon juice
1/4 cup fresh lime juice
1 container (8 oz) Cool Whip frozen whipped topping, thawed
Additional finely grated lemon and lime peels, if desired

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



Lemon Lime Poke Cake image

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

2 baked 9 inch round white cake layers, cooled
2 cups boiling water
1 (3 ounce) package lemon Jell-O gelatin
1 (3 ounce) package lime Jell-O gelatin
1 (12 ounce) container Cool Whip

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



Lemon Poke Cake II image

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

1 (18.25 ounce) package yellow cake mix
1 (3.4 ounce) package instant lemon pudding mix
¾ cup water
½ cup vegetable oil
4 eggs
⅓ cup lemon juice
2 cups confectioners' sugar

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

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