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Prepare the cake mix according to package directions. Allow the cake to cool. When it’s cool, poke holes in the cake with the handle of a wooden spoon. Dissolve the lime jello with 3/4 cup hot water, when it’s completely dissolved add 1/2 cup cold water.
Instructions Preheat oven according to cake mix directions. Grease and flour a 9×13 glass baking dish. Bake the lemon cake as directed. Cool cake for 20 to 25 minutes. While cake cools make the jello. Combine lime jello and 3/4 cup boiling water. Poke holes into warm cake and pour cooled jello over the cake. Refrigerate.
This lemon lime cake is quick to prepare and makes use of ingredients you probably already have in your pantry. Preheat oven to 350°F. Grease a 13- x 9-inch baking pan with baking spray. Beat cake mix, eggs, oil, lemon and lime zests, and 1 cup of the buttermilk in a large bowl with an electric mixer on medium speed 2 minutes.
Often people add pie toppings, cool whip, pudding, or even more frosting into the little holes in a poke cake – but we’re giving this lemon cake a delicious sweet and tart extra dose of lemon jello! Wrap leftover cake tightly with plastic wrap and add to refrigerator. You can keep frosted cake in the refrigerator for two to three days.
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