Lime Jello Poke Cake is a moist, fluffy, and light cake that’s perfect for St. Patrick’s Day. This easy-to-make dessert uses a white cake mix, and the creamy frosting plus green sprinkles make it festive and special.
If you enjoy poke cake recipes, this lime version is for you. It’s delicious, fun to prepare, and fits many occasions — from St. Paddy’s Day and Easter to spring gatherings and birthdays.
The cake is called a poke cake because you poke holes across the top with a fork or skewer so the lime gelatin soaks into the cake, giving it a bright citrus flavor throughout.
Why This Recipe Works
- Easy: A simple, kid-friendly recipe — they’ll enjoy poking the holes.
- Simple: The base is a boxed white cake mix and a few additional ingredients, plus water and sprinkles.
- Versatile: Swap flavors or toppings to suit your taste; see the notes below for suggestions.
- Make ahead: You can prepare it a day in advance. Cover and refrigerate, then frost and decorate before serving. Avoid storing more than two days to prevent sogginess.
Ingredients
- White cake mix plus the ingredients called for on the box (water, oil, egg whites).
- Jell-O Lime Gelatin Mix (3 oz box) and Jell-O White Chocolate Instant Pudding (unprepared).
- Water (for preparing the gelatin).
- Whipped topping (thawed).
- Green sprinkles for decorating.
How To Make Lime Poke Cake
Follow these straightforward steps to make a beautiful poke cake:
- Preheat: Set the oven to 350°F (180°C) and lightly spray a 9×13-inch baking pan.
- Bake: Prepare and bake the white cake according to package directions. Allow it to cool completely, then poke holes all over using a fork or a wooden skewer.
- Prepare the Jell-O: In a medium saucepan, warm 1 cup of water. Remove from heat, whisk in the lime gelatin mix, then stir in 1 cup of cold water. Set aside to cool slightly.
- Pour: Slowly pour the lime Jell-O mixture over the cake, letting it seep into the holes.
- Chill: Cover and refrigerate for at least 4 hours, preferably overnight, so the gelatin fully absorbs and sets.
- Make the frosting: In a large bowl, combine the thawed whipped topping with the unprepared white chocolate instant pudding and mix until smooth.
- Decorate: Spread the frosting over the chilled cake, smooth with a spatula, and finish with green sprinkles.
Recipe Tips
- Yield: Serves about 12–16. Because it’s sweet, smaller portions are often preferred.
- Cake mix: Swap the white cake mix for lemon to create a lemon-lime variation. A light-colored cake provides the best contrast with the green gelatin.
- Pudding: If you prefer, use vanilla pudding or sweetened condensed milk in place of white chocolate pudding.
- Jello variations: Change the gelatin flavor for birthdays or themed parties.
- Toppings: Add fresh lime slices, strawberries, or mixed berries for color and a fresh touch.
- Key lime twist: Stir fresh key lime juice into the whipped topping or cake batter for a tangier profile.
- Frosting options: Use buttercream or cream cheese frosting instead of whipped topping if you want a richer finish.
- Coloring: Add food coloring to match party themes, if desired.
FAQs
Store the cake covered in the refrigerator for up to two days. Add whipped topping and sprinkles just before serving to keep decorations fresh and to avoid a soggy surface.
Yes. Bake cupcakes following the cake directions, let them cool, poke holes in each cupcake, pour in the jello mixture, then top with whipped cream and sprinkles.
This crowd-pleasing Lime Jello Poke Cake is an easy way to celebrate St. Paddy’s Day or any special occasion. It’s adaptable, simple, and always a hit.
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Lime Jello Poke Cake
Equipment
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9×13 inch pan
Ingredients
- 1 15.25oz box white cake mix plus ingredients on the back (water, oil, egg whites)
- 1 3oz box Jell-O Lime Gelatin Mix
- 2 cups water
- 1 8oz tub whipped topping, thawed
- 1 3oz box Jell-O White Chocolate Instant Pudding, unprepared
- Sprinkles
Instructions
- Preheat the oven to 350°F/180°C and bake the white cake in a 9×13 pan according to package directions. Once baked, allow to cool completely.
- In a medium saucepan, warm 1 cup of water. Remove from heat, whisk in the lime Jell-O mix, then add 1 cup cold water and stir to combine. Set aside.
- Poke holes all over the cooled cake using a fork or wooden skewer, then pour the lime Jell-O mixture into the holes.
- Cover and chill in the refrigerator for at least 4 hours, preferably overnight.
- To make the frosting, combine the thawed whipped topping with the unprepared white chocolate instant pudding in a large bowl and mix until smooth.
- Spread the frosting over the chilled cake, smooth with a spatula, and sprinkle with your favorite sprinkles.
Notes
- Yield: Serves 12–16. Smaller slices help manage sweetness.
- Cake mix: Try lemon cake mix for a lemon-lime version or use your favorite homemade sheet cake.
- Pudding: Vanilla pudding or sweetened condensed milk can replace white chocolate pudding.
- Jello: Change gelatin flavors to match the occasion.
- Toppings: Fresh fruit like lime slices or berries add color and brightness.
- Juice: Add fresh key lime juice for a tangy key lime variation.
- Frosting swap: Buttercream or cream cheese frosting can be used instead of whipped topping.
- Food coloring: Use coloring to coordinate with party themes.
Nutrition
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Calories: 320kcal
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Carbohydrates: 28g
Nutrition information is approximate and provided for convenience only.
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