Ingredients for Key Lime Poke Cake
- Betty Crocker Super Moist White Cake Mix
- Water
- Vegetable Oil
- Eggs
- Sweetened Condensed Milk
- Whipping Cream
- Key Lime Juice
- Lime Zest
- Yellow Food Coloring
- Green Food Coloring
- Betty Crocker Fluffy White Frosting Mix
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How to Make Key Lime Poke Cake
- Preheat oven to 350°F (175°C). Prepare a 9x13 inch baking pan by greasing and flouring it.
- In a large bowl, combine the cake mix, eggs, oil, and water. Beat with an electric mixer for 2 minutes.
- Pour batter into the prepared pan and bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool completely in the pan.
- Once cooled, poke holes all over the cake using a wooden skewer or the handle of a wooden spoon.
- In a medium bowl, whisk together the sweetened condensed milk, key lime juice, and lime zest.
- Pour the key lime mixture evenly over the poked cake, allowing it to soak in.
- Refrigerate for at least 2 hours to allow the cake to fully absorb the key lime mixture and chill.
- Before serving, top with whipped cream and key lime zest (optional).
Nutrition Information (Approximate per serving)
Sodium
11 g
Sugar
118g
Fat
27g
Carbs
14g
