Name: Lemon Lime Poke Cake
Prep time: 5 min
Cook time: 25 min
Ingredients: 1 box lemon cake mix ((15.25 ounces)); 1 cup lemon lime soda ((or water)); 1/2 cup vegetable oil; 3 large eggs; 3 ounces lime jello ((one small box)); 1 cup boiling water; 8 ounces whipped topping; lime zest and slices for garnish

Lemon Lime Poke Cake is sweet, tangy and easy to make. Use a lemon cake mix, lime Jello and a lemon lime soda for great flavor.

One of my favorite old fashioned favorite cakes is a poke cake. I have fond summer memories of making Jello poke cakes and eating them out by the pool in the warm summer sun.

Although strawberry poke cakes are delicious, we gave this one a lemon lime twist. It uses a lemon cake mix with lemon lime soda in place of water, lime Jello soaked into every bite, and an easy whipped topping.

❤️ Why you’ll love this cake:

sweet & tangy flavor
easy to make
light and refreshing
perfect for potlucks and picnics

What if I don’t want to use a cake mix?

Although cake mixes are great for quick desserts and have unlimited versatility, we do realize that some of you like homemade cakes. If you would rather a homemade cake, you can use our lemon cake recipe. Just bake it in a 9×13 baking pan.

How to Make Lemon Lime Poke Cake

To prepare, preheat the oven to 350 degrees Fahrenheit and spray a 9×13 inch baking pan with a light coating of cooking spray.

In a large bowl, combine cake mix, water, vegetable oil and eggs. Mix until thoroughly combined.
Pour batter into the prepared baking pan and bake for 25 minutes or until a toothpick inserted in the center comes out clean.
Allow the cake to cool, then using the handle of a wooden spoon poke holes over each inch of the cake. Set aside.
In a medium bowl, whisk together the jello mix and boiling water.
Pour jello over the cake, being sure to pour inside the holes.
Refrigerate for one hour.
Spread the whipped topping over the Jello layer.

If you’d like to decorate the top, add lime slices and lime zest.

Recipe Variations

Gluten Free: Use a gluten free cake mix or make our gluten free white cake.
Low Sugar: Use a sugar free cake mix, sugar free Jello, diet soda and light Cool Whip to drastically lower the sugar in this recipe.
Add lemon zest or lime zest to the cake batter.

How do you store poke cake?

Poke cakes are great for making in advance. This cake will store well in the refrigerator in an airtight container for 3-5 days. It will also freeze well! Just make sure it is wrapped in an airtight container.

Lemon Lime Poke Cake

5 from 3 votes

Lemon Lime Poke Cake is sweet, tangy and easy to make. Use a lemon cake mix, lime Jello and a lemon lime soda for great flavor.

Servings 15

Prep Time 5 minutes

Cook Time 25 minutes

Chill Time 1 hour

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Ingredients

1 box lemon cake mix (15.25 ounces)
1 cup lemon lime soda (or water)
1/2 cup vegetable oil
3 large eggs
3 ounces lime jello (one small box)
1 cup boiling water
8 ounces whipped topping
lime zest and slices for garnish

Instructions

Preheat the oven to 350 degrees Fahrenheit and prepare a 9×13 inch baking pan with a light coating of cooking spray. Set aside.
In a large bowl, combine cake mix, water, vegetable oil and eggs. Mix until thoroughly combined.
Pour batter into the prepared baking pan and bake for 25 minutes or until a toothpick inserted in the center comes out clean.
Allow the cake to cool, then using the handle of a wooden spoon poke holes over each inch of the cake. Set aside.
In a medium bowl, whisk together the jello mix and boiling water.
Pour jello over the cake, being sure to pour inside the holes.
Refrigerate for one hour.
Spread the whipped topping over the Jello layer.
Top with sliced lime slices and zest. Serve.

Notes

The calories shown are based on the cake being cut into 15 pieces, with 1 serving being 1 slice of cake. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box are calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.**