Cherry-Limeade Poke Cake

cherry-limeade poke cake

Fresh lime gives our Cherry-Limeade Poke Cake a zesty kick. Kitchen Tip: Generously poke cake to get the most flavor into every bite. 

Cherry-Limeade Poke Cake
Makes 10 to 12 servings
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  1. 1 (15.25-ounce) box white cake mix (We used Duncan Hines Classic White Cake Mix)
  2. 1 cup water
  3. 3 large egg whites
  4. 1⁄4 cup vegetable oil
  5. 6 teaspoons lime zest, divided
  6. 1 (3-ounce) box cherry gelatin
  7. 1 cup boiling water
  8. 2 cups heavy whipping cream
  9. 1⁄2 cup confectioners’ sugar
  10. 3 tablespoons lime juice
  11. Garnish: lime slices, maraschino cherries
  1. Preheat oven to 350°. Spray a 13x9-inch baking dish with baking spray with flour.
  2. In a large bowl, beat cake mix, 1 cup water, egg whites, and oil with a mixer at low speed until moistened, about 30 seconds. Beat at medium speed for 2 minutes. Stir in 4 teaspoons lime zest. Pour into prepared baking dish.
  3. Bake until a wooden pick inserted in center comes out clean, 25 to 30 minutes. Let cool for 5 minutes. Using a fork, poke holes in warm cake. In a medium bowl, combine gelatin and 1 cup boiling water, stirring until combined. Pour over cake. Cover and refrigerate until chilled, about 4 hours. 4. In a large bowl, beat cream, confectioners’ sugar, lime juice, and remaining 2 teaspoons lime zest with a mixer at high speed just until stiff peaks form; spread over cake. Garnish with lime slices and maraschino cherries, if desired.
Taste of the South


  1. I like to cool cake completely, cool jello in the fridge 20 min before pouring over cake. Add whipped cream last minute.
    Make a little extra of the Jello let it cool and mix that flavor or another one into the cool whip before we put it ontop of the cake. It makes the cool whip firmer so it does not soak into the cake at all.


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