Key Lime Poke Cake

 

 

You know me....I like easy. I don't want to spend all day in the kitchen or get frustrated trying to cook something good. So when I saw this recipe on bettycrocker.com I knew I had to try it.

 

It was fairly easy and used some prepacked ingredients which of course save time. BTW, I served this up to some of my girlfriends last night and it was a hit!

 

So here we go...

 

Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom only of 13x9-inch pan with baking spray with flour. I don't use the sprays much so I greased and floured the bottom of the pan.

 

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.

 

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.

 

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.

 

 

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

 

 

Ingredients

 

Cake

1 box Betty Crocker® SuperMoist® 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) Betty Crocker® Whipped vanilla frosting

2 teaspoons grated lime peel

Garnish, If Desired

Fresh strawberries

Key lime slices

Lemon leaves

Instructions

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.