Key Lime Pie in a Cake! Really!!! This easy cake is infused with subtle lime and sweet goodness.
It’s a great make-ahead dessert for any time of the year, and for any occasion that leaves you free to spend time and not fuss in the kitchen.
Come on over to the next page and I’ll show you how to quickly put together this fabulous treat to take on a picnic, to the office, to a neighbor, or for the family – they will love it:)
Key Lime Poke Cake
1 box of white cake mix
1 ¼ cups water
2 Tbl. vegetable oil
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)
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
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.When the cake is cooked through, poke holes, about ½” apart over the entire 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; best to mix as soon as the cake comes out of the oven.Pour half of the filling mixture over the cake Spread with a spatula to keep from running down the side of the cake; directing it into the holes.
Continue moving it till most is absorbed into the holes.
Again poke holes aside from the previous holes over the entire cake.
Pour the rest of the filling ingredients over the cake and again direct the filling into the holes.
Put in the refrigerator for 30 minutes to 1 hour.
After the 30-60 minutes, prepare the pudding mix using only 1 cup of milk, but follow mixing directions on the side of the box.When mixed, fold in the thawed whipped topping, lime peel and lime juice.Spread over the cake and refrigerate 4 hours to overnight.
Serve chilled and store leftovers in the refrigerator.Recipe by Carrie Groneman, adapted from sohowsitaste.com.
Copyright A Mother’s Shadow, 2014
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