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Easy Key Lime Poke Cake

Tender white cake mix that has been baked. Then holes poked all over it to allow in a delicious mixture of whipped cream and key lime juice and sweetened condensed milk. Then finished with a glorious topping of pudding mix, cool whip and lime.

 

Key Lime Poke Cake

Refreshing Key Lime Cake

This Easy Key Lime Poke Cake fits the bill for St. Patrick’s Day with its hint of green, it’s amazing for summer with its light refreshing flavor, and great anytime of year with its delicate infusion of subtle lime.

Beginning with a tender cake mix, you know this will be easy; and with additional key ingredients, its amazing! 

The middle ‘poke’ layer is a scrumptious delightful combination of sweet and tangy.

With a topping of a creamy fabulous-ness, for a popular make-ahead dessert.   

For a really quick yummy lime treat check out these Easy Key Lime Cookie Bars [1]

 

 

 

Easy 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  the 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 if allowed to set up, so it’s best to mix it up as soon as the cake comes out of the oven.Pour half of the filling mixture over the cake.

Refreshing Key Lime Cake

Spread 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.

Refreshing Key Lime 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.

Refreshing Key Lime 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.When the pudding is prepared (again, only using 1 cup of milk), fold in the thawed whipped topping, lime peel and lime juice.

Spread 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.




 

Serve the cake chilled and store leftovers in the refrigerator.

Refreshing Key Lime Cake

Use within 3 days.

Refreshing Key Lime Cake

Recipe by Carrie Groneman, adapted from sohowsitaste.com. 

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Refreshing Key Lime Cake