Key Lime Pie Poke Cake

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

Key Lime Pie Poke Cake

BettyCrockerRecipe by BettyCrocker

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20 minutes

1 hour 55 minutes

15 servings

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Nutrition Info

  • 1 Serving
  • 390
  • 16g
    (Saturated Fat 7g, Trans Fat 2 1/2g)
  • 80mg
  • 310mg
  • 56g
    (Dietary Fiber 0g, Sugars 41g)
  • 6g
  • Percent Daily Value*
  • 6%
  • 2%
  • 10%
  • 4%
  • Exchanges
  • 2 1/2
  • 1/2
  • 3
  • 1/2
  • Carbohydrate Choices
  • 4

*Percent Daily Values are based on a 2,000 calorie diet.

Tips & Techniques

  • High Altitude (3500-6500 ft):

    No change.

  • Kitchen Tips

    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.

Ingredients

  • Cake
  • 1  box white cake mix with pudding
  • 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) whipped vanilla frosting
  • 2  teaspoons grated lime peel
  • Garnish, If Desired
  • Fresh strawberries
  • Key lime slices
  • Lemon leaves

Directions

  1. 1Heat 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. 2In 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. 3Bake 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. 4In 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. 5Spread frosting over cake; sprinkle with lime peel. Garnish with strawberries, lime slices and lemon leaves. Store loosely covered in refrigerator.

Categories: Course, Desserts, Cakes

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