Lemon Lime Refrigerator Sheet Cake 1960
Dive into nostalgia with this vibrant and zesty Lemon Lime Refrigerator Sheet Cake, a retro classic straight from the 1960s! This easy-to-make dessert starts with a fluffy yellow cake base, baked to golden perfection, and infused with the refreshing duo of lemon and lime gelatin for a pop of citrusy color and flavor in every bite. The showstopping whipped topping, made with sweetened condensed milk and bright lemon-lime zest, adds a creamy, tangy finish that's irresistibly smooth. Ideal for warm weather gatherings or anytime you crave a make-ahead treat, this chilled cake is the ultimate crowd-pleaser. Whether you're hosting a retro-themed party or simply want to try a timeless recipe, this lemon-lime poke cake promises a deliciously cool, nostalgic delight!
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Recipe Information
Ingredients
- 1 box Yellow cake mix
- 3 large Eggs
- 0.5 cups Vegetable oil
- 1 cups Water
- 3 ounces Lemon gelatin mix
- 3 ounces Lime gelatin mix
- 2 cups Boiling water
- 1 cup Cold water
- 14 ounces Sweetened condensed milk
- 8 ounces Whipped topping
- 2 teaspoons Lemon zest
- 2 teaspoons Lime zest
Instructions
Preheat your oven to 350°F (175°C). Grease and lightly flour a 9x13-inch baking dish.
In a large mixing bowl, combine the yellow cake mix, eggs, vegetable oil, and water. Mix according to the package instructions until smooth and lump-free.
Pour the prepared cake batter into the greased baking dish and spread evenly. Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out clean.
Once the cake is baked, remove it from the oven and allow it to cool completely on a wire rack.
While the cake cools, dissolve the lemon gelatin mix in 1 cup of boiling water. Stir until the gelatin is fully dissolved. Add 1/2 cup of cold water and let it cool to room temperature.
Repeat the process with the lime gelatin mix—dissolve it in 1 cup of boiling water, stir until dissolved, and add 1/2 cup of cold water. Let this also cool to room temperature.
Using the back of a wooden spoon or a large fork, poke holes evenly across the surface of the cooled cake.
Pour the lemon gelatin mixture into half of the poked holes and the lime gelatin mixture into the other half. Refrigerate the cake for at least 2 hours to allow the gelatin to set.
In a medium bowl, mix the sweetened condensed milk, whipped topping, lemon zest, and lime zest until smooth. This will serve as the frosting.
Once the cake has chilled and the gelatin is set, spread the lemon-lime frosting evenly over the top of the cake.
Optional: Garnish with additional lemon or lime zest, thinly sliced citrus wedges, or even a sprinkle of shredded coconut for added texture.
Refrigerate the cake for another 1-2 hours before serving to ensure all flavors are fully set. Slice into squares and serve chilled.
Nutrition Facts
Calories |
420 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.9 g | 27% | |
| Saturated Fat | 8.0 g | 40% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 79 mg | 26% | |
| Sodium | 260 mg | 11% | |
| Total Carbohydrate | 51.2 g | 19% | |
| Dietary Fiber | 0.0 g | 0% | |
| Total Sugars | 37.5 g | ||
| Protein | 6.6 g | 13% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 161 mg | 12% | |
| Iron | 1.0 mg | 6% | |
| Potassium | 184 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
