Key Lime Poke Cake

Ingredients

• one 15.25-ounce box white cake mix
• 4 large eggs
• 1 cup plus 2 tablespoons water
• 2 tablespoons vegetable or canola oil
• one 14-ounce can sweetened condensed milk
• 1/2 cup key lime juice
• 1/2 cup heavy whipping cream
• 1/2 teaspoon key lime zest
• one 8-ounce container whipped topping (thawed (I used lite))
• 1/2 teaspoon key lime zest

Instructions

1. 1

   --- Cake ---

2. 2

   Preheat oven to 350F, line a 9×13-inch pan with aluminum foil for easier cleanup, spray with cooking spray; set aside.

3. 3

   To a large bowl, add all ingredients and beat with a handheld electric mixer for about 2 minutes. Turn batter out into prepared pan and bake for about 20 to 25 minutes, or until done. A toothpick should come out clean with a few moist crumbs but no batter. I recommend checking on this cake early and often to avoid burning it. I also suggest rotating your pan midway through baking to ensure even cooking.

4. 4

   After cake comes out of the oven, poke holes all over the surface of the cake using the blunt end of a wooden spatula. I poked approximately 100 holes; set cake aside.

5. 5

   --- Filling ---

6. 6

   To a medium bowl, add all ingredients, and whisk until combined. Mixture will thicken very quickly.

7. 7

   Slowly and evenly pour mixture over the surface of the cake, allowing the mixture to seep into the holes. As necessary, help to encourage the mixture to sink into the holes by gently scraping the cake’s surface with a spatula, going back and forth. Some pooling at the surface is normal and okay because the filling mixture is very thick. Cover the cake and allow it to rest in the fridge for about 1 hour, or overnight.

8. 8

   --- Topping ---

9. 9

   Evenly smooth the whipped topping over the surface, evenly sprinkle the zest, and serve. Cake will keep airtight in the fridge for up to 5 days.

10. 10

    Adapted from Betty Crocker