LIME JELLO POKE CAKE 💕 with Amy’s Louisiana Kitchen

 Amy’s Louisiana Kitchen From Union Parish

Amy lives in Union Parish and can be found at Amy’s Louisiana Kitchen on YouTube.


  • 1 cup (2 sticks) BUTTER
  • unsalted 2 cups granulated

Cream together with a mixer on low speed for 5 minutes. Add 3 LARGE EGGS one at a time until incorporated.

In a measuring cup mix the following wet ingredients:

  • 1-1/4 cups BUTTERMILK
  • 2 Teaspoons PURE VANILLA EXTRA

In another bowl mix the following dry ingredients:

  • 2-1/2 cups ALL PURPOSE FLOUR
  • 1/2 teaspoon BAKING POWDER
  • 1/2 teaspoon BAKING SODA
  • 1/2 teaspoon SALT

On low speed while the mixer is running add 1/3 the FLOUR mixture and 1/3 the BUTTERMILK mixture alternating each and ending with the flour mixture.

Pour into a 9 X 13 inch greased baking dish. Bake at 350 degrees F / 176 degrees C for 30 minutes until a toothpick inserted into the middle of the cake comes out clean. Let cool 30 minutes. With a large fork poke holes into the cake about 1 inch apart all over and all the way thru.

Then to a 3 ounce (85 g) box of LIME JELLO in a bowl add 1 cup of boiling water and stir for 2 minutes or until dissolved. Add 1/2 cup ice water and pour on top of the cake. Let the cake cool for 2 hours in the refrigerator. Whisk the following together to make the TOPPING: (I used my whisk attachment on my mixer)

  • 2 cups HEAVY CREAM
  • 1 tablespoon SUGAR
  • 2 teaspoons VANILLA EXTRACT

Spread on top of the cake.

Slice and serve.

Keep refrigerated and covered.

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