Key Lime Poke Cake
A bright and zesty dessert that captures the essence of a tropical getaway with the perfect blend of key lime and cake.
Ingredients
For the Cake
- 1 box yellow cake mix
- 1 cup water
- 1/3 cup vegetable oil
- 3 large eggs
For the Key Lime Filling
- 1 can (14 oz) sweetened condensed milk
- 1/2 cup key lime juice Regular limes can be substituted if needed.
For the Topping
- 1 cup heavy whipping cream
- 1/4 cup powdered sugar
- to taste lime zest For garnish.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease and flour a 9x13-inch baking pan.
- In a large mixing bowl, combine the yellow cake mix, water, vegetable oil, and eggs. Mix until well blended, then pour the batter into the prepared baking pan.
- Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool for about 10 minutes. Use the end of a wooden spoon to poke holes all over the cake.
- In a separate bowl, whisk together the sweetened condensed milk and key lime juice, then pour this mixture over the warm cake, ensuring the holes are filled.
- Refrigerate the cake for at least 2 hours or until completely chilled.
Topping
- In another bowl, beat the heavy whipping cream with the powdered sugar until soft peaks form.
- Spread the whipped cream over the chilled cake.
- Garnish with lime zest just before serving.
Notes
For presentation, serve slices on colorful plates with extra lime zest and optionally pair with vanilla ice cream or fresh berries. Leftovers can be stored in the refrigerator for up to 4 days or frozen for up to 2 months.