St. Patrick's Day Poke Cake
A festive and easy dessert with bright lime flavor and a light whipped topping, perfect for parties or family gatherings.
Ingredients
For the cake
- 1 box white cake mix Plus ingredients on the back (water, oil, egg whites)
- 2 cups water Divided for cake and Jell-O
For the Jell-O
- 1 box lime Jell-O (3 ounces) Standard packet for correct flavor intensity
For the topping
- 8 ounces Cool Whip Use a well-chilled tub
- 1 box white chocolate instant pudding mix (3 ounces) Adds creaminess and stabilizes the topping
For decoration
- 1/3 cup St. Patrick's Day sprinkles Optional for festive decoration
Instructions
Preparation
- Prepare the cake batter according to package directions, using specified amounts of water, oil, and egg whites.
- Pour the batter into a 13x9 inch pan and bake as directed. Cool the cake on a wire rack to room temperature.
- Poke holes all over the top of the cake using a wooden spoon or chopstick.
Adding Jell-O
- Bring 1 cup of water to a boil, then whisk in the lime Jell-O mix. Add 1 cup of cold water and stir until dissolved.
- Pour Jell-O into the holes on top of the cake and refrigerate overnight.
Topping
- Whisk together Cool Whip and white chocolate pudding mix until well combined.
- Spread the whipped topping mixture over the top of the cake.
- Sprinkle the St. Patrick's Day sprinkles on top and refrigerate for at least 30 minutes to set before slicing.
Notes
Keep the Cool Whip cold until mixing to preserve volume. Store in the refrigerator for up to 4-5 days or freeze individual slices for longer storage.