Ingredients for Lemon Lime Poke Cake
- White Cake Layers
- 2 cups boiling water
- Lemon Jell O Gelatin
- Lime Jell O Gelatin
- 2 cups Cool Whip
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How to Make Lemon Lime Poke Cake
- Preheat oven to 350°F (175°C). Prepare two 9-inch round cake pans by greasing and flouring them.
- Bake two 9-inch round layers of your favorite white or yellow cake according to package directions. Let cool completely.
- Once cooled, place cake layers top-side up in the prepared pans.
- Using a fork, poke holes all over each cake layer.
- In separate bowls, stir 1 cup of boiling water into 3 oz packages of lemon and lime Jell-O, respectively. Stir for 2 minutes until completely dissolved.
- Carefully pour the lemon Jell-O mixture evenly over one cake layer and the lime Jell-O mixture over the other. Refrigerate for at least 3 hours, or until set.
- Run a thin knife or spatula around the edges of each cake layer to loosen them from the pans.
- Invert each cake layer onto a serving plate. If necessary, gently warm the bottom of the pan for 10 seconds to loosen the cake.
- Spread approximately 1 cup of Cool Whip over the first cake layer.
- Carefully place the second cake layer on top.
- Frost the entire cake with the remaining Cool Whip.
- Refrigerate for at least 30 minutes before serving to allow the flavors to meld.
Nutrition Information (Approximate per serving)
Sodium
157 g
Sugar
2158g
Fat
515g
Carbs
246g
