Lemon Lime Refrigerator Poke Cake Recipes

LEMON LIME POKE CAKE

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.

LEMON - LIME REFRIGERATOR SHEET CAKE 1960

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.

LEMON POKE CAKE II

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.

LEMON-LIME MAGIC CAKE

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.

LEMON-LIME REFRIGERATOR POKE CAKE

Steps:

• 1. Spray 9x13" baking pan with baking spray. Preheat oven to 350-degrees.
• 2. Prepare 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.
• 3. In 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.
• 4. Using 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.
• 5. FROSTING: 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.
• 6. Can 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.

TRIPLE LEMON POKE CAKE

Steps:

• Prepare the cake mix in a 9x13 pan, according to the box instructions.
• While the cake is baking, grab a medium sized microwave-safe bowl and whisk together the 1 c sugar and eggs until completely combined. Then whisk in the lemon juice and melted butter.
• Microwave on high in 1 minute intervals, stirring each time, for 2 minutes. Then microwave in 30 second intervals until the mixture has began to boil. When you take it out of the microwave to stir, you'll notice it has thickened slightly. Set aside.
• When the cake comes out of the oven, immediately take a butter knife or meat fork and poke holes all around the cake.
• Pour the warm lemon curd slowly over the entire cake, giving it time to soak into the holes a bit; refrigerate for at least 2 hours.
• Once the cake has had enough time to cool, pour the whipping cream into a bowl and use a hand mixer (or a stand mixer) to beat until stiff peaks form.
• Add the sugar and beat well. Fold in the lemon zest and spread over the cake. Top with yellow sprinkles and lemon slices, if desired.

LEMON-LIME REFRIGERATOR SHEET CAKE

Steps:

• 1. Topping - 1 envelope whipped topping mix (Dream Whip) (2 cup size) 1 pkg Lemon Instant Pudding Mix ( 3 3/4 oz) 1 1/2 cup cold milk
• 2. Dissolve gelatin in 3/4 cup boiling water. Add 1/2 cup cold water; set aside at room temp. Mix and bake cake, as directed on box, in a 13x9x2" pan. Cool 20-25 minutes. Poke deep holes thru top of warm cake (still in pan) with fork. Slowly pour gelitin mixture into holes. Refrigerate cake while preparing topping. TOPPING: In a chilled (best in a stainless steel bowl)deep bowl blend and whip topping mix, instant pudding and cold milk till stiff (3-8 minutes). Immediately frost cake. Cake may be stored in refrigerator and served chilled. Frosted cake may be frozen. It gets better the longer it stays in the refrigerator