Key Lime Pie Poke Cake

Bring the great flavor of Key lime pie to a wonderful white cake. It's refreshing and fantastic!

Prep: 20 min | Yield: 15 servings

Ingredients

Cake

• 1 (18.25 ounce) box Betty Crocker® SuperMoist® white cake mix*
• 1 1/4 cups water
• 1 tablespoon vegetable oil
• 4 eggs

Key Lime Filling

• 1 (14 ounce) can 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 (12 ounce) container Betty Crocker® Whipped vanilla frosting
• 2 teaspoons grated lime peel

Garnish

• Fresh strawberries
• Key lime slices
• Lemon leaves

Instructions

1. Heat oven to 350 degrees F for shiny metal or glass pan (or 325 degrees F for dark or nonstick pan). Spray bottom only of 13 x 9-inch pan with baking spray with flour.
2. In a large bowl, beat cake ingredients with electric mixer on low speed 30 seconds.
3. Beat on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.
4. Bake for 26 to 30 minutes or until a wooden pick inserted in center comes out clean.
5. Cool for 5 minutes.
6. 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.
7. 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.)
8. Refrigerate for 1 hour.
9. Spread frosting over cake; sprinkle with lime peel.
10. Garnish with strawberries, lime slices and lemon leaves.
11. Store loosely covered in refrigerator.

Notes

* 18.25 ounce boxes of cake mix have been replaced by 16.5 ounce and 15.25 ounce boxes. To compensate for the volume loss in a 16 ounce box, whisk 6 tablespoons all-purpose flour into the dry cake mix before proceeding with the recipe. To compensate for the volume loss in a 15.25 ounce box, add 1/2 cup + 3 tablespoons all-purpose flour and 1/4 teaspoon baking powder.

** If Key limes aren't available in your grocery store, look for bottled Key lime juice near the other bottled lime juices.

Key lime pie is not green in color unless food color is added. If you'd prefer a greener filling in this cake, add a couple drops of green food color to the filling before pouring it over the cake.

Nutrition

Per serving: Calories 390 (Calories from Fat 150), Total Fat 16g (Saturated Fat 7g, Trans Fat 2 1/2g), Cholesterol 80mg; Sodium 310mg; Total Carbohydrate 56g (Dietary Fiber 0g, Sugars 41g), Protein 6g

Exchanges: 1/2 Starch; 3 Other Carbohydrate; 1/2 High-Fat Meat; 2 1/2 Fat

Carbohydrate Choices: 4

* Percent Daily Values are based on a 2,000 calorie diet.

Attribution

Recipe and photo used with permission from: Betty Crocker Kitchens