St Patricks Lime Poke (Printable)
A festive, vibrant lime cake with whipped topping and zesty garnish, perfect for gatherings and celebrations.
# What You Need:
→ Cake Components
01 - 15.25 ounce box white cake mix
02 - 1 cup water
03 - 1/2 cup vegetable oil
04 - 3 large eggs
→ Lime Gelatin Mixture
05 - 3 ounce box lime-flavored gelatin
06 - 1 cup boiling water
07 - 1/2 cup cold water
→ Topping and Garnish
08 - 8 ounce container whipped topping, thawed
09 - Zest of 1 lime
10 - Green sprinkles or lime slices for garnish (optional)
# How-To Steps:
01 - Preheat oven to 350°F. Grease a 9x13-inch baking pan thoroughly.
02 - Combine cake mix, water, oil, and eggs in a large bowl. Beat on medium speed for 2 minutes until completely smooth.
03 - Pour batter into prepared pan. Bake for 28-32 minutes until a toothpick inserted in the center comes out clean.
04 - Remove from oven and let cool for 15 minutes. Using a wooden spoon handle, poke holes across the entire cake surface, spacing approximately 1 inch apart.
05 - Dissolve lime gelatin in boiling water, stirring until completely dissolved. Stir in cold water.
06 - Slowly pour the gelatin mixture evenly over the warm cake, ensuring it seeps into all the poked holes.
07 - Refrigerate for at least 2 hours to allow the gelatin to fully set within the cake.
08 - Spread whipped topping evenly over the entire surface of the chilled cake.
09 - Sprinkle with lime zest and add green sprinkles or lime slices if desired. Cut into squares and serve chilled.
# Helpful Tips:
01 -
- The texture is impossibly moist without any complicated techniques
- You can make it ahead and it actually tastes better after chilling
02 -
- The 15 minute cooling window is crucial. Too hot and the gelatin won't set, too cold and it won't absorb
- Pour the gelatin slowly. Rushing this step leaves you with a soggy top layer instead of infused flavor
03 -
- Room temperature eggs make the cake batter combine more smoothly
- Run your knife under hot water between slices for cleaner cuts