Lemon-Lime Refrigerator Sheet Cake

This is a classic poke cake where lime gelatin gets poured into holes poked all over a warm lemon cake, then chilled until the gelatin sets inside the cake and turns every bite moist and tangy. A whipped lemon pudding frosting goes on top for a two-citrus finish.

The hole-poking step is what makes this work. Use the handle of a wooden spoon to poke deep holes about an inch apart over the entire surface. The dissolved lime gelatin seeps into those holes and saturates the surrounding cake with bright, citrusy flavor and a jewel-green tint.

Let the cake cool for 30 minutes before poking. Hot cake crumbles instead of holding clean holes.

The topping is whipped topping mix beaten with instant lemon pudding and cold milk until stiff. It sets into a fluffy, creamy frosting that’s lighter than buttercream and tastes distinctly citrusy.

Serve chilled. This is a refrigerator cake through and through.

Kitchen Tips

• Poke the holes while the cake is still slightly warm. Warm cake absorbs the gelatin more readily than a completely cooled one.
• Pour the gelatin slowly and evenly over the entire surface. Pouring in one spot oversaturates that area.
• Refrigerate overnight for the best flavor. The gelatin needs time to fully set and the cake absorbs more flavor the longer it sits.
• Beat the topping for the full 5-8 minutes until stiff. Under-beaten topping is too loose and slides off the cake.

Variations

• Strawberry version: Use strawberry gelatin with a white cake mix and vanilla pudding topping.
• Orange creamsicle: Use orange gelatin with a yellow cake mix and vanilla pudding for an orange creamsicle flavor.