Strawberry-Lime Daiquiri Poke Cake

This impressive cake is an adult version of the beloved poke cake inspired by a refreshing summer drink! MORE+ LESS-

By Betty Crocker Kitchens

May 22, 2012

box Betty Crocker™ Super Moist™ white cake mix

Water, vegetable oil and egg whites called for on cake mix box

tablespoons grated lime peel

cup water

2/3

cup light rum

1/3

cup fresh lime juice (from 2 limes)

boxes (4-serving size each) strawberry- or strawberry Daiquiri-flavored gelatin

2 1/2

cups Betty Crocker™ Whipped vanilla frosting (from 2 containers)

Strawberries and lime slices, if desired

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1

Make and bake cake mix as directed on box for two 8-inch round pans, adding grated lime peel to batter. Remove from pan to cooling rack; cool completely, about 1 hour. Wash and dry cake pans.
2

Return cooled cake layers to clean 8-inch round pans. With thin stirring straw, toothpick or skewer, pierce cakes at 1/2-inch intervals.
3

In 1-quart saucepan, heat 1 cup water to boiling. Remove from heat; stir in rum, lime juice and gelatin. Stir until completely dissolved. Spoon half of gelatin mixture over each cake. Refrigerate 1 to 3 hours to allow gelatin to set in cakes.
4

To remove cakes from pans, dip pans in warm water 10 seconds. Unmold 1 cake onto serving platter; spread about 1 cup frosting on top of cake. Unmold second cake; carefully place on first cake on platter.
5

Frost side and top of cake with remaining frosting. Refrigerate 1 hour before serving. Garnish with strawberries and lime. Loosely cover and refrigerate any remaining cake.

Light rum works best in this recipe to give a light flavor, but you could use dark or spiced rum in a pinch.
Putting the cakes back in the pans helps to reduce clean up later and give the cake more stability while it sets up.