Key Lime Poke Cake
Poke Cake with Key Lime Flavors

Key Lime Pie in a Cake?

Really!!! 

How?  Well, this easy cake is infused with subtle lime and sweet goodness all combined into one, but uses a cake mix to speed up the process.    

It’s a light and delicious, combination of sweet and tangy – make-ahead dessert, is just right for any time of the year, and never a fuss in the kitchen.

I’ll show you how to easily put together this fabulous treat to take on a picnic, to the office, to a neighbor, or for the family – they will love it:)

Easy Sweet and Tangy Key Lime Poke Cake

Ingredients:

Cake –

1 box of white cake mix

1 ¼ cups water

2 Tbl. vegetable oil

4 eggs  

 

Key Lime Filling –

1 can (14 oz.) sweetened condensed milk (not evaporated)

1 cup whipping cream

½ cup Key lime juice

1 ½ tsp. grated lime peel  (approx 1 lime)  

 

Topping –

1 (3.4 oz.) package vanilla instant pudding and pie filling

1 cup milk

3 cups thawed frozen non-dairy whipped topping

1 Tbl. grated lime peel  (approx. 1 – 2 limes)

1 Tbl. Key Lime juice  

Directions:

Heat oven to 350 degrees.

Coat a 9×13” baking pan well with spray release.

Have a straw, chopstick or skewer easily accessible.  

In a large bowl, beat the cake ingredients with a mixer on low speed for 1 minute, then on medium-high for 2 minutes; scraping bowl occasionally.

Pour into prepared pan.

Bake the cake for 25-30 minutes, until a toothpick inserted in the center comes out clean.  

Meanwhile zest  limes. Do this on a grater with small holes, scraping off only the outside green to gain wonderful flavor. Do not grate into the white pith layer, as this makes the food bitter.Key Lime Poke CakeWhen the cake is cooked through, poke holes, about ½” apart over the entire cakeKey Lime Poke CakeIn a medium bowl, mix together the filling ingredients, just until combined well.

This will thicken up and take more effort to push into the holes if allowed to set up, so it’s best to mix it up as soon as the cake comes out of the oven.Key Lime Poke CakePour half of the filling mixture over the cake Key Lime Poke CakeSpread with a spatula to keep it from running down the side of the cake; directing it into the holes.

Continue moving it till most is absorbs into the holes.Key Lime Poke Cake

Again poke holes next to the previous holes, all over the entire cake.

Pour the rest of the filling ingredients over the cake and again direct the filling into the holes.

Put the cake in the refrigerator for 30 minutes to 1 hour.

Key Lime Poke Cake




After the 30-60 minutes refrigeration time, prepare the pudding mix using only 1 cup of milk, but follow the mixing/preparation directions on the side of the box.Key Lime Poke CakeWhen the pudding is prepared (again, only using 1 cup of milk), fold in the thawed whipped topping, lime peel and lime juice.Key Lime Poke CakeSpread over the cake and refrigerate 4 hours to overnight, covered, but not touching the topping that you have just put on top of the cake.Key Lime Poke Cake




Serve the cake chilled and store leftovers in the refrigerator.

Use within 3 days.Key Lime Poke CakeRecipe by Carrie Groneman, adapted from sohowsitaste.com. 

Copyright A Mother’s Shadow, 2014

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