Key Lime Pie Poke Cake

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

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5 reviews.
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  • prep time 20 min
  • total time 1 hr 55 min
  • ingredients 15
  • servings 15
 

Ingredients

Cake

1
box white cake mix
1 1/4
cups water
1
tablespoon vegetable oil
4
eggs

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
container (12 oz) whipped vanilla frosting
2
teaspoons grated lime peel

Garnish, If Desired

Fresh strawberries
Key lime slices
Lemon leaves

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 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.
  • 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.
  • 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.
  • 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.
  • 5 Spread frosting over cake; sprinkle with lime peel. Garnish as desired. Store loosely covered in refrigerator.
  • 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.
  • 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.
  • 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.
  • 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.
  • 5 Spread frosting over cake; sprinkle with lime peel. Garnish as desired. Store loosely covered in refrigerator.

EXPERT TIPS

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Expert Tips

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.

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

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
370
(
Calories from Fat
140),
% Daily Value
Total Fat
15g
15%
(Saturated Fat
7g,
7%
Trans Fat
1 1/2g
1 1/2%
),
Cholesterol
80mg
80%;
Sodium
290mg
290%;
Total Carbohydrate
54g
54%
(Dietary Fiber
0g
0%
  Sugars
40g
40%
),
Protein
5g
5%
;
% Daily Value*:
Vitamin A
6%;
Vitamin C
4%;
Calcium
15%;
Iron
4%;
Exchanges:
1 1/2 Starch; 0 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 Fat;
Carbohydrate Choices:
3 1/2
*Percent Daily Values are based on a 2,000 calorie diet.