Best Lemon Lime Gelatin Cake Recipes

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-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.

LEMON LIME POKE CAKE

Steps:

• Place cake layers,top sides up in 2 clean 9-inch round cake pans.
• Pierce layers all over with a fork.
• Stir 1 cup boiling water into each flavor of jello (in separate bowls) for 2 minutes until dissolved.
• Carefully pour lemon jello over 1 cake layer and lime jello over the other layer Refrigerate for 3 hours.
• Dip bottom of cake pan in warm water for 10 seconds to loosen cake.
• Unmold onto serving plate.
• Spread about 1 cup of Cool Whip over the top.
• Unmold the other layer and place on top of the first layer.
• Frost with remaining Cool Whip.
• Keep refrigerated.

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 GELATIN CAKE

Steps:

• Follow directions on cake box. Bake. While cake is baking.... Dissolve gelatin in 3/4 cup boiling water; add 1/2 cup cold water and set aside at room temperature. When cake is done remove from oven and poke holes in cake with end of wooden spoon, about 1 1/2 inches a part; with cup, slowly pour gelatin mixture into holes. Top with cool whip and refrigerate at least 2 hours. Enjoy!