Description
A refreshing key lime poke cake that combines a light and fluffy cake with a creamy key lime filling and a whipped topping, perfect for any occasion.
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
- 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.
- To a large bowl, add all ingredients and beat with a handheld electric mixer for about 2 minutes. Turn batter out into prepared pan and bake for about 20 to 25 minutes, or until done.
- After cake comes out of the oven, poke holes all over the surface of the cake using the blunt end of a wooden spatula.
- To a medium bowl, add all filling ingredients, and whisk until combined.
- Slowly and evenly pour filling mixture over the surface of the cake, allowing it to seep into the holes.
- Cover the cake and allow it to rest in the fridge for about 1 hour, or overnight.
- Evenly smooth the whipped topping over the surface and sprinkle the zest on top before serving.
Notes
- Check the cake often while baking to prevent burning.
- Rotate the pan midway through baking for even cooking.
- Some pooling of the filling on the surface is normal.
- The cake can be stored in the fridge for up to 5 days.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 22g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 50mg