Key Lime Poke Cake

Recipe by Amber C.
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 12hrs 20mins
SERVES: 15
UNITS: US

INGREDIENTS

Nutrition
  • CAKE
  • 1
    (18 ounce) box Betty Crocker super moist white cake mix
  • 1 14
    cups water
  • 1
    tablespoon vegetable oil
  • FILLING
  • 1
    (14 ounce) can sweetened condensed milk
  • 34
    cup whipping cream
  • 12
  • 1
    teaspoon lime zest
  • 4
    drops yellow food coloring
  • 1
    drop green food coloring
  • TOPPING
  • 12
    ounces Betty Crocker fluffy white frosting mix
  • 2
    teaspoons lime zest
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DIRECTIONS

  • Heat oven to 350 degrees F for shiny metal or glass pan or 325 deg. F for dark or nonstick pan.
  • Spray bottom only of 9x13" pan with baking spray.
  • In a large bowl, beat cake ingredients with electric mixer on low speed for 30 sec. Beat on medium speed for 2 min, scraping bowl occasionally. Pour into pan.
  • Bake 26-30 min or until toothpick inserted in center comes out clean.
  • Cool 5 minute.
  • With handle of wooden spoon (1/4-1/2" in diameter) poke holes almost to bottom of cake every 1/2 ", wiping spoon handle occasionally to reduce sticking.
  • In a medium bowl, stir together filling ingredients, mixture will thicken with refrigeration.
  • Pour in holes and evenly over cake.
  • Refrigerate one hour.
  • Spread frosting over cake; sprinkle with lime peel,*sometimes I frost with Cool Whip*.
  • Optional- garnish with fresh strawberries, lime slices and lemon leaves.
  • Refrigerate over night for best taste, or immediatly serve.
  • Store loosely covered in refrigerator.
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