Description
Key Lime Poke Cake is a delightful dessert that features a moist white cake infused with tangy key lime filling and topped with whipped cream.
Ingredients
Scale
- one 15.25-ounce box white cake mix
- 4 large eggs
- 1 cup plus 2 tablespoons water
- 2 tablespoons vegetable or canola oil
- one 14-ounce can sweetened condensed milk
- ½ cup key lime juice
- ½ cup heavy whipping cream
- ½ teaspoon key lime zest
- one 8-ounce container whipped topping, thawed (lite preferred)
- ½ teaspoon key lime zest
Instructions
- Preheat oven to 350F, line a 9×13-inch pan with aluminum foil for easier cleanup, spray with cooking spray; set aside.
- In a large bowl, combine the cake mix, eggs, water, and oil, then beat with a handheld electric mixer for about 2 minutes. Pour batter into the prepared pan and bake for about 20 to 25 minutes, until a toothpick comes out clean with a few moist crumbs.
- Once out of the oven, poke holes all over the cake’s surface using the blunt end of a wooden spatula; approximately 100 holes.
- In a medium bowl, whisk together the sweetened condensed milk, key lime juice, heavy whipping cream, and key lime zest until combined and thickened.
- Slowly pour the mixture over the cake, making sure it seeps into the holes. Cover the cake and refrigerate for about 1 hour, or overnight.
- Spread the whipped topping evenly over the cake’s surface, sprinkle with additional key lime zest, and serve. The cake can be stored airtight in the fridge for up to 5 days.
Notes
- Check the cake early while baking to avoid burning.
- Rotating the pan midway through baking helps ensure even cooking.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 22g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 60mg