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Key Lime Poke Cake

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Betty Crocker Kitchens
Updated May 8, 2012
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Bring the great flavor of key lime pie to a wonderful white cake. It's refreshing and fantastic!

Key Lime Poke Cake

  • Prep Time 20 min
  • Total 1 hr 55 min
  • Servings 15
  • Ingredients 15
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Ingredients

Cake

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

  • 1 tub (12 oz) Betty Crocker™ Whipped Vanilla Frosting
  • 2 teaspoons grated lime peel

Garnish, If Desired

  • Fresh strawberries
  • Key lime slices
  • Lemon leaves

Instructions

  • Step 
    1
    Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom only of 13x9-inch pan with baking spray with flour.
  • Step 
    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.
  • Step 
    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.
  • Step 
    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.
  • Step 
    5
    Spread frosting over cake; sprinkle with lime peel. Garnish as desired. Store loosely covered in refrigerator.

Nutrition

Nutrition Facts are not available for this recipe

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