Fluffy white cake with splashes of lime Jell-O and a delicious creamy frosting make up this super simple and fun Lime Jell-O Poke Cake!
A SIMPLE, CLASSIC POKE CAKE
I have so many poke cakes on this site, I think I have lost count! But they are so good and easy, right? In the spring and summer months, I like to do citrus flavored poke cakes. They are light and fluffy, and because you have to keep them in the refrigerator (because of the frosting), they make such a cool and refreshing dessert after dinner. Plus, it’s so easy to throw together that even novice bakers can impress their friends and family! It’s great for potlucks, parties, and barbecues and simple enough to be a weeknight dessert or birthday cake idea!
FREQUENTLY ASKED QUESTIONS:
Absolutely! As you’ll see, I’ve shared various Jell-o poke cake recipes over the years here and they’re all super simple. You can use this as a base recipe and change up the Jell-O flavors and have yourself a brand new cake! Here are some of my other favorite Jell-O Poke Cake recipes:
– Strawberry Poke Cake
– Orange Creamsicle Poke Cake
– Turtle Poke Cake
– Pina Colada Poke Cake
– Lemon Raspberry Poke Cake
No, if you have a good homemade white cake mix recipe, feel free to use that instead! If you need a recipe, this homemade white cake is incredible.
Again, changing the frosting pudding flavor will change the overall cake flavor profile, but it is possible to do if you need to. You can even use canned frosting if you don’t want to make the Cool Whip one that I share below.
Of course! I used green sanding sugar, you can use whatever sprinkles you want, or just leave them off entirely, whatever works for you.
A poke cake has to be refrigerated because of the frosting. You can keep it in the fridge for up to a week or freeze it for up to 3 months.
INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)
- white cake mix – changing the cake mix that you use will obviously change the flavor profile but you could try using a yellow or French vanilla cake mix instead.
- egg whites – when making a white cake mix, you generally only use the egg whites so that the cake stays white but you can use the whole egg – it will just make the cake slightly more yellow in color.
- lime Jell-O – you don’t have to use the Jell-O brand, you can purchase the store brand and it will work fine. You can also have fun and use different flavored Jell-O to change this up (see some ideas above in my FAQ section).
- boiling water and cold water – you need this combination of water temperatures to help activate the gelatin.
- instant vanilla pudding mix – it’s really important you look for the instant vanilla pudding mix and not the cook and serve pudding or it won’t turn out right.
- whipped topping (Cool Whip) – I like to mix whipped topping and instant pudding to create a frosting because it keeps it light but gives it ,ore of a frosting consistency rather than just Cool Whip alone.
HOW TO MAKE LIME JELL-O POKE CAKE
Prepare the white cake mix with the ingredients needed to make the cake: egg whites, oil and water per the directions on the back of the box for a 9×13-inch cake. Once it is done baking, place it on the counter and let it cool for 5 minutes.
Using the handle of a wooden spoon, poke holes into the cake about 2 inches apart.
Add the lime jello and boiling water to a large, heatproof bowl and whisk until the gelatin is dissolved. Add the cold water to the bowl and whisk to combine.
Pour the Jell-O all over the cake, focusing on the holes the most. Place the cake into the fridge for 2 hours.
In a large bowl, whisk together the vanilla pudding with the milk for 1 minute.
Add the whipped topping and stir to combine until there are no streaks left.
Smooth the frosting on top of the cake and place it back into the fridge for 2 hours to set up.
Garnish with sprinkles if using and serve immediately.
CRAVING MORE RECIPES?
Lime Jell-O Poke Cake
For the cake:
- 15.25 ounce box white cake mix
- ingredients needed to make cake: egg whites, oil and water
- 3 ounce box lime Jell-O
- 1 cup boiling water
- ½ cup cold water
For the frosting:
- 3.4 ounce package instant vanilla pudding mix
- 1 cup cold milk
- 8 ounce tub whipped topping (Cool Whip)
- green sprinkles (optional)
- Prepare the white cake mix with the ingredients needed to make the cake: egg whites, oil and water per the directions on the back of the box for a 9×13-inch cake. Once it is done baking, place it on the counter and let it cool for 5 minutes.
- Using the handle of a wooden spoon, poke holes into the cake about 2 inches apart.
- Add the lime jello and boiling water to a large, heatproof bowl and whisk until the gelatin is dissolved.
- Add the cold water to the bowl and whisk to combine.
- Pour the Jell-O all over the cake, focusing on the holes the most. Place the cake into the fridge for 2 hours.
- In a large bowl, whisk together the vanilla pudding with the milk for 1 minute.
- Add the whipped topping and stir to combine until there are no streaks left.
- Smooth the frosting on top of the cake and place it back into the fridge for 2 hours to set up.
- Garnish with sprinkles if using and serve immediately.
- Please refer to my FAQ’s and ingredient list above for other substitutions or for the answers to the most common questions.
- This cake needs to be stored in the fridge since it has the whipped topping frosting.
- Keep in the fridge for up to 1 week or freeze for up to 3 months.
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.