Key Lime Poke Cake

By Addie

Bring the great flavor of key lime pie to a wonderful white cake. It's refreshing and fantastic!

Ingredients

• CAKE:
• 1 box Betty Crocker Supermoist White Cake Mix
• 1 1/4 cups water
• 1 tablespoon vegetable oil
• 4 eggs
• ...............................
• KEY LIME FILLING
• 1 can (14 oz) sweetened condensed milk (not evaporated)
• 3/4 cup whipping cream
• 1/2 cup key lime juice or regular lime juice
• 1 teaspoon grated lime peel
• 4 drops yellow food color
• 1 drop green food color
• ............................
• FROSTING
• 1 container (12 oz) Betty Crocker Whipped Vanilla Frosting (or your favorite homemade version)
• 2 teaspoons grated lime peel

Preparation

Step 1

Heat oven to 350°F for shiny metal or glass pan (or 325°F for dark or nonstick pan). Spray bottom only of 13x9-inch pan with baking spray with flour.

In large bowl, beat cake ingredients with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.

Bake 26 to 30 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. With handle of wooden spoon (1/4 to 1/2 inch in diameter), poke holes almost to bottom of cake every 1/2 inch, wiping spoon handle occasionally to reduce sticking.

In medium bowl, stir together filling ingredients (mixture will thicken). Pour over cake; spread evenly over surface, working back and forth to fill holes. (Some filling should remain on top of cake.) Refrigerate 1 hour.

Spread frosting over cake; sprinkle with lime peel. Garnish with strawberries, lime slices and lemon leaves. Store loosely covered in refrigerator.

Key lime pie is not green in color unless food color is added. If you'd prefer a greener filling in this cake, add a couple drops of green food color to the filling before pouring it over the cake.

If Key limes aren't available in your grocery store, look for bottled Key lime juice near the other bottled lime juices.
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REVIEWS:

This cake is sooo very good! Everyone loved it! Light and yummy! I followed the recipe exactly and it was very easy to make. It was great with fresh strawberries.

This cake was excellent! I made it for my family and we all liked it. We love key lime pie, and this was a nice twist on that recipe and is not as rich as your traditional key lime pie. I will be sharing this recipe with family and friends.

I have made this cake 2 times. You have to QUICKLY put the filing on the warm cake as it thickens VERY FAST - almost too fast!! That may be why some have had problems not getting it in the holes. Like 30 seconds makes a difference--I will try with extra lime juice,and making 1 and 1/2 the pudding recipe as well, as I thought it could use more. I made the first time with cake mix and liked it and the second time with a homemade cake from scratch. I actually preferred it with the mix, so this is a good quick one to use when you use a cake mix (typically not my preference, but it is in this case. Good cake--- I do prefer the key lime cupcakes which is also on this website, but this is a cook recipe to keep on hand.

I tried this cake and it was a big hit!!! My friend and family who tasted it were blown over too so much that she immediately went and bought the ingredients required and made it right away!! I used lemon cake mix instead of white/ yellow cake mix. The flavour was fantastic!!

I surprised my girlfriend w/ this cake for her birthday cause she loves lime and things not toO sweet. She was crazy over it as were our other friends celebrating! It is a very yummy and easy to make dessert.

Crowd pleasing favorite! This is so light and refreshing on those hot summer days. I use cool whip instead of frosting but it still hits the sweet tooth... even in children. To get clean holes in a warm cake, allow the spoon handle to sit in hot water first.

I decided to follow the recipe as it is written. The 4 eggs did not turn the cake mix yellow as I thought it might. Only thing I will do different is just top it with lite cool whip instead of the canned icing, have to save calories and fat somewhere. Thanks.

I am anxious to make this cake. However, I am confused about the directions. The box says to use 3 egg whites and the recipe here says to use 4 eggs. If that were the case, the cake would end up being yellow. Maybe they mean 4 egg whites, I don't know. Will someone please clarify this for me!


OK...I have made this several times and I FINALLY have it down and it's perfect. I follow the cake steps as shown except I don't bother with spraying the pan NOT NEEDED. While the cake is baking I mix 1 14oz can low fat/sugar condensed milk with 1 1/2 cup lime or lemon juice. YES I said 1 1/2 CUP. I don't bother with the 3/4 C whip cream, grated peel or food coloring. I set this in the fridge while the cake is cooking. When the cake is done I let it set for a good 5-10 min to slightly cool then poke the holes. I then get the filling out of the fridge and pour it over the cake and then back in the fridge to set up and finish cooling. When completely cool top the cake with 1 8oz container of Cool Whip cream over the top. It's quick, light, low/lower in calorie/fat, it's tart refreshing and great.

I use just a glaze of lemon or lime juice & powdwered sugar, pour it over the warm cake; no frosting is needed!

Really good. Took it to a meeting and everyone came back for a second piece. I thought the frosting was too sweet. Next time I will frost with whipped cream.

This is a great cake. Don't miss out on the great taste..have the strawberries with it. Not all that time consuming to make and it makes a large size cake.

Made this the other day. It was GREAT!! however due to my hand getting tired of squeezing key limes I only put 1/3 of a cup of juice. It still had plenty of "zing" to it. I also found it helpful when getting ready to frost, to heat a container of frosting to "pourable" consistency and then pour it over the cake and let cool again in the fridge. I used cream cheese frosting. It was wonderful!