Lemon-Lime Poke Cake

Posted January 14th, 2012 by tbspsusan

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Remember the good ol’ poke cakes from family reunions and potlucks? Bring ‘em on back — it’s time for a poke cake revival!

I know you’ve had ‘em — red cherry or strawberry gelatin tucked into colorful pockets in a fluffy white cake. Or maybe your fam was more the orange or peach gelatin type. Poke cake recipes have been around awhile, and they’re as great now as they were then, cuz they’re quick, easy, versatile and even conversational.

So let’s bring back the poke cake!

This Lemon-Lime Poke Cake recipe is the lightest tasting version of all, and it’s perfect for starting a fresh new year. Here’s how to make it:

Make a Betty Crocker lemon cake mix according to the package directions.

Then add a tablespoon of fresh lemon zest to the batter.

Stir the zest into the batter so everybody gets some and there aren’t any lemony knots.

Spread the batter in a greased 9×13″ pan, bake the cake and then let ‘er cool.

When it’s fully cooled, use a fork to poke holes all over, almost all the way to the bottom. Yes, Einstein, that’s why it’s called a poke cake!

Mix a 3 oz. box of lime gelatin with 1 cup of boiling water. Stir until the gelatin is desolved, then stir in 1/2 cup cold water.

Then pour the beautiful green liquid over the poked-up cake. Now you’re gettin’ the idea!

Cover the cake with plastic wrap and refrigerate it for 4 hours so the gelatin and cake can get to know each other.

Meanwhile, cut a lemon and lime into very thin slices.

When the cake is set (after 2 to 4 hours or so), cut it into squares and place them on serving plates.

Swoosh on some whipped cream and then do this little restaurant garnish trick — slit the lemon and lime slices just past the center point, put them together and twist. Brilliant!