How To Make Key Lime Poke Cake
Satisfy your cravings for citrus with this poke cake seeped in a sweet and tangy key lime mix. Garnish with fresh lime and strawberry for that summer vibe.
Serves:
Ingredients
- 1boxwhite cake mix,plus ingredients called for on the
For Key Lime Filling:
- 1cancondensed milk,(14 oz), sweetened
- ¾cupwhipping cream
- ½zest lime,grated
- 4dropsyellow food coloring
- 1dropgreen food coloring
- ½cupkey lime juice,bottled
For Topping:
- 1¼cupwhipping cream
- 1tspvanilla
- 3tbspsugar
For Garnish:
- fresh strawberries,sliced
- lime slices
- lime zest,grated
Instructions
-
Prepare and bake cake according to package directions for a 9×13-inch pan. Remove from oven, cool for 5 minutes and then poke holes all over the cake using the handle of a wooden spoon, being careful not to poke all the way to the bottom; set aside.
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In a medium bowl, whisk together the sweetened condensed milk, whipping cream, lime zest and food coloring. Last, stir in the key lime juice.
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Pour filling over the top of the cake, spread back and forth so it fills the holes. Refrigerate for at least 1 hour or up to overnight.
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Add the whipping cream to a medium bowl that has been chilled in the freezer. Using a hand mixer, mix cream until frothy. Add the vanilla and gradually add the sugar while mixing.
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Mix until peaks form. Spread over cake and garnish with sliced strawberries, sliced limes and grated lime zest, if desired.
Nutrition
- Calories: 474.17kcal
- Fat: 21.25g
- Saturated Fat: 11.04g
- Trans Fat: 0.19g
- Monounsaturated Fat: 6.78g
- Polyunsaturated Fat: 2.31g
- Carbohydrates: 66.26g
- Fiber: 0.71g
- Sugar: 54.46g
- Protein: 6.72g
- Cholesterol: 60.45mg
- Sodium: 364.59mg
- Calcium: 251.65mg
- Potassium: 289.25mg
- Iron: 0.78mg
- Vitamin A: 146.87µg
- Vitamin C: 7.49mg
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