Key Lime Poke Cake
User Reviews
4.6
156 reviews
Excellent
-
Servings
18
-
Calories
274 kcal
-
Course
Others
Key Lime Poke Cake
Report
Key Lime Poke Cake – An EASY and refreshing cake with plenty of zippy lime flavor that’s perfect for summer parties, picnics, and potlucks!! Everyone loves this tangy-and-sweet, light, and airy cake!!
Share:
Ingredients
Cake
- one 15.25-ounce box white cake mix
- 4 large eggs
- 1 cup plus 2 tablespoons water
- 2 tablespoons vegetable or canola oil
Filling
- one 14-ounce can sweetened condensed milk
- ½ cup key lime juice
- ½ cup heavy whipping cream
- ½ teaspoon key lime zest
Topping
- one 8-ounce container whipped topping thawed (I used lite)
- ½ teaspoon key lime zest
Add to Shopping List
Instructions
Cake
- 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. A toothpick should come out clean with a few moist crumbs but no batter. I recommend checking on this cake early and often to avoid burning it. I also suggest rotating your pan midway through baking to ensure even cooking.
- After cake comes out of the oven, poke holes all over the surface of the cake using the blunt end of a wooden spatula. I poked approximately 100 holes; set cake aside.
Filling
- To a medium bowl, add all ingredients, and whisk until combined. Mixture will thicken very quickly.
- Slowly and evenly pour mixture over the surface of the cake, allowing the mixture to seep into the holes. As necessary, help to encourage the mixture to sink into the holes by gently scraping the cake’s surface with a spatula, going back and forth. Some pooling at the surface is normal and okay because the filling mixture is very thick. Cover the cake and allow it to rest in the fridge for about 1 hour, or overnight.
Topping
- Evenly smooth the whipped topping over the surface, evenly sprinkle the zest, and serve. Cake will keep airtight in the fridge for up to 5 days.
- Adapted from Betty Crocker
Nutrition Information
Show Details
Serving
1
Calories
274kcal
(14%)
Carbohydrates
35g
(12%)
Protein
6g
(12%)
Fat
13g
(20%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
5g
Cholesterol
59mg
(20%)
Sodium
143mg
(6%)
Sugar
29g
(58%)
Nutrition Facts
Serving: 18Serving
Amount Per Serving
Calories 274 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 274kcal | 14% |
| Carbohydrates | 35g | 12% |
| Protein | 6g | 12% |
| Fat | 13g | 20% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 5g | 29% |
| Cholesterol | 59mg | 20% |
| Sodium | 143mg | 6% |
| Sugar | 29g | 58% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.6
156 reviews
Excellent
Other Recipes
You'll Also Love
