St Patricks Day Lime Cake (Printable version)
A zesty lime dessert featuring creamy topping and vibrant colors to brighten festive occasions.
# What you'll need:
→ Cake Components
01 - 1 box (15.25 oz) white cake mix
02 - 1 cup water
03 - 1/2 cup vegetable oil
04 - 3 large eggs
→ Lime Gelatin Layer
05 - 1 box (3 oz) lime-flavored gelatin
06 - 1 cup boiling water
07 - 1/2 cup cold water
→ Cream Topping
08 - 1 cup cold whole milk
09 - 1 package (3.4 oz) instant vanilla pudding mix
10 - 1 tub (8 oz) whipped topping, thawed
11 - Zest of 1 lime for garnish (optional)
12 - Green sprinkles for garnish (optional)
# Directions:
01 - Preheat oven to 350°F. Lightly grease a 9x13-inch baking pan with cooking spray or butter.
02 - Combine cake mix, water, vegetable oil, and eggs in a large bowl. Beat on medium speed for 2 minutes until smooth. Pour batter into the prepared pan and level the surface.
03 - Bake for 28-32 minutes until a toothpick inserted in the center comes out clean. Remove from oven and let cool for 10 minutes.
04 - Use the handle of a wooden spoon to poke holes evenly across the warm cake, spacing approximately 1 inch apart.
05 - Dissolve lime gelatin in boiling water, stirring until completely dissolved. Stir in cold water.
06 - Slowly pour the gelatin mixture evenly over the warm cake, allowing it to seep into the holes.
07 - Refrigerate cake for at least 1 hour until gelatin is completely set.
08 - Whisk together cold milk and vanilla pudding mix for 2 minutes until slightly thickened. Gently fold in whipped topping until fully incorporated.
09 - Spread pudding mixture evenly over the chilled cake. Garnish with fresh lime zest and green sprinkles if desired.
10 - Refrigerate for at least 30 minutes before serving. Cut into squares to serve.
# Expert Advice:
01 -
- People will swear you spent hours on this, but the boxed cake mix does most of the heavy lifting while you take all the credit
- That tart lime cutting through sweet creamy layers is exactly what a party dessert should be refreshing instead of cloying
- You can assemble the whole thing the night before and wake up to a showstopper that only needs sprinkles
02 -
- Dont poke the holes while the cake is piping hot or the gelatin will dissolve too much and youll lose those distinct green streaks that make this so gorgeous
- Pour the gelatin slowly and evenly so it seeps into the holes instead of pooling on top, which gives you that perfect marbled look instead of a soggy surface
03 -
- Room temperature ingredients blend better so pull out the milk and eggs about 20 minutes before you start mixing
- A chopstick creates smaller, more delicate holes than a wooden spoon handle if you want a more subtle marbled effect