Keylime Poke Cake Fabulous, Delicious Dessert
We love this Key lime Poke Cake and have shared a couple of other Poke Cakes and they both looked delicious. I had forgotten how much I liked Key Lime Pie until I saw this cake! Can you just imagine how good this is going to be! Awesome! I can hardly wait to fix it!
Table of Contents
Ingredients for: Key lime Poke 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 for: Keylime Poke Cake
1 container (12 oz) Betty Crocker® Whipped vanilla frosting
2 teaspoons grated lime peel
Directions for Keylime Poke Cake
1 Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom only of 13×9-inch pan with baking spray with flour.
2 In large bowl, beat cake ingredients with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.
3 Bake 27 to 33 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 as desired. Store loosely covered in refrigerator.
Thanks for stopping by Back Roads Living
~Blessings~
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