Cherry Limeade Poke Cake
Made easy with box cake mix. A true summertime dessert.
Equipment
- large mixing bowl
- measuring cups & spoons
- electric hand mixer
- spatula
- 9 x 13 baking dish
- non-stick cooking spray
- small sauce pan
- lime zester
- whisk
- wooden spoon
Ingredients
- 1 (15.25) oz box white cake mix
- 1 1/4 cups sprite or other lemon-lime soda
- 1/3 cup melted butter, slightly cooled
- 3 large egg whites
- 2 zest limes (DIVIDED)
- 1 (3 oz) box cherry flavored gelatin
- 1 cup boiling water
- 1 (8 oz) tub cool whip, thawed
- 12 maraschino cherries with stems, drained from a jar
- 8 slice limes (slice limes after being zested for recipe)
Instructions
- Preheat oven to 350 degrees. Spray a 9 x 13 baking dish with non-stick cooking spray.
- In a large mixing bowl using an electric hand mixer beat together cake mix, sprite, melted butter, egg whites, & zest from 1 lime until smooth and combined.
- Pour batter into prepared baking dish. Bake in preheated oven for 30-35 minutes until edges are golden and a toothpick inserted in center of cake comes out clean. Poke holes using the end of a wooden spoon all over cake. Set aside and allow to cool.
- In the meantime, boil 1 cup of water. Place jello powder into a small bowl. Pour boiling water over gelatin and whisk until sugars have dissolved. Allow to cool without setting up until cake has cooled.
- Pour cooled gelatin oven cooled cake aiming for the holes as much as possible.
- Spread thawed cool whip all over cake evenly. Refrigerate for 2 hours to chill & set up. Zest 2nd lime all over cake before slicing the limes for next step.
- Garnish with cherries. (Place 12 cherries on top for the slices of cake.) Make a slit in each lime slice and twist each one and place around the cherries. See my picture of cake for illustration. Keep cake refrigerated because of the cool whip.Slice each cake so that each slice has the cherry and lime on it.