LEMON LIME POKE CAKE
Betty Crocker™ Super Moist™ white cake mix and frosting come together in this citrus flavored cake - a delicious dessert treat.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h
Yield 12
Number Of Ingredients 8
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.
Nutrition Facts : Calories 407, Carbohydrate 63 g, Fat 3, Fiber 0 g, Protein 3 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 361 mg
LEMON-LIME GELATIN CAKE
This was the very first cake I ever made with my Grandma Effie. I must have been about 10 years old then. We both knew how much my daddy loved Lemon Pie and I wanted to make him something different using lemon....and this is the cake I made. It was yummy! But what made it all worth it....was to see my daddy smile and lick his lips. Well since then Grandma Effie died in 1982 and daddy died in 2001....but every time I make it I SMILE and LICK my lips....memories are a wonderful thing! *Google pic*
Provided by Sandy Griffith @MomNana
Categories Cakes
Number Of Ingredients 3
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!
KEY LIME CAKE III
This is a very moist cake. Very easy to make. If you like key lime, you will love this cake.
Provided by Judy
Categories Desserts Cakes Cake Mix Cake Recipes Layer Cake
Yield 30
Number Of Ingredients 9
Steps:
- Combine cake mix, gelatin mix, oil, eggs and orange juice. Pour into three 8 inch cake pans. Bake according to instructions on box. Allow to cool, then frost.
- To make the frosting: In a large bowl, beat the butter and cream cheese until light and fluffy. Add lime juice and confectioners sugar. Mix well.
Nutrition Facts : Calories 297.3 calories, Carbohydrate 32 g, Cholesterol 45.6 mg, Fat 18.2 g, Fiber 0.2 g, Protein 2.8 g, SaturatedFat 5.8 g, Sodium 189.5 mg, Sugar 26.2 g
MOM'S LIME JELLO CAKE
My mom is asked to make this cake so much it is like a family staple now. It is so easy and delicious, only five ingredients.
Provided by Tara Caputo
Categories Cakes
Time 55m
Number Of Ingredients 5
Steps:
- 1. 1. Preheat oven at 350 degrees.
- 2. 2. Spray bundt pan with cooking spray.
- 3. 3. Mix all ingredients as directed on cake package and add to pan.
- 4. 4. Bake for 45-50 minutes or until toothpick comes out clean will be light brown on top. When cooled, sprinkle with powdered sugar if desired.
LEMON-LIME MAGIC CAKE
A citrusy lemon-lime filling is poured over white cake batter so the filling becomes the bottom layer and the cake layer rises to the top. It's magic and delicious!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 5h25m
Yield 18
Number Of Ingredients 12
Steps:
- Heat oven to 350°F. Spray bottom only of 13x9-inch pan with cooking spray.
- In large bowl, beat Cake Layer ingredients with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Pour in pan.
- In another large bowl, mix Lemon-Lime Layer ingredients with whisk until smooth. Evenly pour over top of cake batter in pan; mixture will sink to bottom as you pour over cake batter.
- Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool 30 minutes. Refrigerate at least 4 hours to chill. Spread whipped topping over chilled cake. Sprinkle with additional lemon and lime peel if desired. Using a serving spatula and a knife to carefully help slide pieces off, cut into 6 rows by 3 rows. Store covered in refrigerator.
Nutrition Facts : Calories 270, Carbohydrate 41 g, Cholesterol 75 mg, Fat 2, Fiber 0 g, Protein 3 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 200 mg, Sugar 29 g, TransFat 0 g
LEMON - LIME REFRIGERATOR SHEET CAKE 1960
Make and share this Lemon - Lime Refrigerator Sheet Cake 1960 recipe from Food.com.
Provided by andypandy
Categories Gelatin
Time 30m
Yield 1 9 x 13 pan, 16 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 261, Fat 11, SaturatedFat 2.8, Cholesterol 43.5, Sodium 332.6, Carbohydrate 37.2, Fiber 0.3, Sugar 19.7, Protein 3.9
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MOM'S LEMON JELLO CAKE / THE GRATEFUL GIRL COOKS!
From thegratefulgirlcooks.com
5/5 (3)Total Time 40 minsCategory DessertCalories 281 per serving
- In a large bowl, combine cake mix, jello powder, eggs, oil and water. Beat until well blended. Pour batter into a GREASED and FLOURED 13 x 9 inch cake pan. Bake at 350 degrees for 35 minutes (or until a toothpick inserted into center of cake comes out clean).
- While cake is baking, make the icing, by mixing the powdered sugar with the fresh lemon juice and lemon zest (rind), until fully combined.
- When cake is done, remove pan to a wire rack. While cake is still hot, poke holes over the entire surface of the cake, using a chop stick, a straw, or the handle end of a spoon. Make holes every inch or so across the top of cake. Pour on the lemon glaze, and spread it evenly across top of cake, to cover. Let cake cool down to room temperature (so glaze will firm up), then cut into pieces and serve. Enjoy!
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5/5 (4)Total Time 40 minsCategory DessertsCalories 517 per serving
- Preheat the oven according to the baking instructions on the cake mix. Grease a 9x13 pan and set aside.
- Combine cake mix, water, oil, eggs, and jello in mixer bowl. Mix according to the cake mix’s package instructions.
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