Menu Enter a recipe name, ingredient, keyword...

Key Lime Poke Cake

By

Google Ads
Rate this recipe 0/5 (0 Votes)

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
  • 2 teaspoons grated lime peel
  • Garnish, If Desired
  • Fresh strawberries
  • Key lime slices
  • Lemon leaves

Details

Servings 15

Preparation

Step 1

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.
2 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.
3 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.
4 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.
5 Spread frosting over cake; sprinkle with lime peel. Garnish with strawberries, lime slices and lemon leaves. Store loosely covered in refrigerator.

You'll also love

Review this recipe

Key Lime Pina Colada Mar-a-Lago Key Lime Pie