Key Lime Poke Cake

By deb49

This Key Lime Cake is light and refreshing with a fluffy, zesty frosting. This recipe for Key Lime Poke cake definitely makes the perfect summer cake. This cake is easy to make, utilizes mostly store-bought ingredients, comes together in under 45 minutes, and makes a zesty and yummy dessert for any occasion. This recipe would be perfect for your next summer BBQ or make this recipe the center of your next birthday party!

Ingredients

• CAKE:
• 1 (15.25-ounce) package Pillsbury Key Lime Cake Mix
• 3 whole eggs
• 1 cup water
• 1/3 cup coconut oil or canola oil
• FILLING:
• 1 (14-ounce) can sweetened condensed milk
• 3/4 cup whipping cream
• 1/4 cup key lime juice or regular lime juice
• 1 teaspoon grated lime peel
• FROSTING:
• 1 cup Pillsbury creamy supreme key lime frosting
• 3/4 cup whipping cream, whipped
• key lime slices for garnish

Preparation

Step 1

Preheat oven to 350°F (325°F for dark or nonstick pan). Spray bottom only of 13x9-inch pan with baking spray with flour.

In a 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.

Bake 27 to 33 minutes or until a toothpick inserted in center comes out clean. Cool 5 minutes. With the handle of wooden spoon (1/4 to 1/2-inch in diameter), poke holes almost to bottom of the cake, every 1/2-inch, wiping spoon handle occasionally to reduce sticking.

In a medium bowl, stir together filling ingredients, let the mixture sit a bit to semi thicken. Pour over cake; spread evenly over the surface, working back and forth to fill holes. Some filling should remain on top of the cake. Refrigerate 1 hour.

To make the frosting, whip 3/4 cup whipping cream until soft peaks form. Lightly fold 1/2 of the canned frosting into the whipped cream. Spread frosting over cake; sprinkle with lime slices (optional).