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This lemon lime poke cake is packed full of flavor and so simple to make! Need a quick recipe to throw together for your next Cinco de Mayo party? This is it! It’s perfect for kids too!
The Best Lime Cake
Are you thinking, this is a vibrant cake? Well friends, you are absolutely right. You can thank a pack of lime jello for that color. It not only gives the cake an intense flavor, but color too. BONUS!
How to Make It
Lime jello helps rock the flavor, but I think the next two additions are what brings the party. After you bake the cake, poke some big ol’ holes in the cake using the handle of a wooden spoon. The cake is a little sticky, but twisting the spoon handle as you pull it out helps prevent the cake from clinging too much.
Squeeze the life out of a lime or two depending on how juicy they are and make a little glaze with powdered sugar. Pour that on top of the cake and in the holes. Then we’re going to make some lemon pudding and add some lime juice in it. Now pour that all over the cake and into the holes. Spread it out and give it a few taps. Voila! I’ve shared all of my secrets.
If you really want to make this and you can’t find a lime in the store, I highly recommend using Nellie & Joes Key West lime juice. I swear by it. It’s also great for key lime pie or blackberry key lime pie if you want to get crazy. You could even substitute the lemon juice for lime juice in this blackberry cheesecake and have a blackberry key lime cheesecake!
More Cake Recipes
Lemon Lime Poke Cake
Ingredients
Cake
- 1 box yellow cake mix
- 1 box lime jello 3 oz
- 4 eggs
- 3/4 cup water
Glaze
- 2 tablespoons lime juice
- 3/4 cup powdered sugar
Pudding
- 1 box lemon pudding 3.4 oz
- 2 cups milk
- 1/2 tablespoons lime juice
Topping
- 8 oz. container whipped topping thawed
- zest from 1 lime
- 4 slices of lime optional
Instructions
Cake
- Preheat oven to 350 degrees. Grease a 9×13 pan with cooking spray.
- In a large mixing bowl, add in the box cake mix and the dry jello mix. Stir to combine.
- Add in the eggs and water and beat until incorporated.
- Pour the cake batter into the prepared pan.
- Place into oven and bake for 35 minutes or until done. Insert a tooth pick into the center of the cake and if it comes out clean or with moist crumbs, it’s done. The top will be browned a little.
- Using the handle of a wooden spoon or something similar in size, poke holes into the warm cake. You want them to be rather large. I think I did between 6 or 7 holes for each row. If you missed the note in the post, twist the wooden spoon to help prevent the cake from sticking to it.
Glaze
- In a small bowl, add in the powdered sugar and then the lime juice. Stir until the glaze is smooth.
- Pour the glaze on top of the cake and into the holes.
Pudding
- In a medium bowl, add in the pudding mix and milk. Whisk by hand for 2 minutes until smooth and slightly thickened.
- Add in the lime juice and whisk until incorporated.
- Pour the pudding on top of the cake and into the holes. Spread it out to coats everything. There will be some that just sits on top of the cake.
Topping
- Add dollops of the whipped topping all over the top of the cake. Carefully spread it out without mixing it into the pudding. The dollops being spread out will help with that.
- Zest the lime directly on top of the whipped topping.
- Cut the slices of lime on one side and twist them. Place them on top of the cake like that.
- Store in the fridge.
Notes
Nutrition
Nutritional Disclaimer Kristin Maxwell of “Yellow Bliss Road” is not a dietician or nutritionist, and any nutritional information shared is an estimate. For accurate calorie counts and other nutritional values, we recommend running the ingredients through your preferred online nutritional calculator. Calories and other nutritional values can vary depending on which brands were used.
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