Monday, April 29, 2013

Key Lime Poke Cake

Finally! It's getting warm again, and that means it's time for light, refreshing sweets that will keep you cool and put a smile on your face. I love baking sweets for people as birthday gifts instead of getting them something they may or may not want - everyone loves at least one kind of dessert! After asking one of my friends what he wanted me to make for his special day, he settled on not one but two options. That meant I had to choose, and I was definitely going to go with something light and fresh since we were planning on eating at a sushi place. I decided to go with this key lime poke cake, and I'm so glad I did because it was absolutely delicious and I really want to make it again sometime this summer.

1 box white cake mix
1 1/4 c water
1 tbsp vegetable oil
4 eggs

Key Lime Filling:
14 oz sweetened condensed milk
3/4 c whipping cream
1/2 c Key lime juice
1 tsp grated lime peel

3.4 oz package vanilla instant pudding and pie filling
1 c milk
3 c frozen whipped topping
2 tsp grated lime peel

Preheat oven to 350°F. Grease a 9x13 baking dish.

For the cake, beat all ingredients using an electric mixer for 2 minutes until well blended and smooth. Bake for 30 minutes and let it cool for 5 minutes when done. Using the handle end of a wooden spoon, poke holes every half inch all over the cake, being careful not to tear the cake surface too much.

While the cake is baking, mix all the Key lime filling ingredients together. After the cake has been poked, pour the filling mixture over the cake. The filling will slightly absorb into the cake due to the holes, but the majority will just sit on top. Refrigerate for 1 hour.

For the topping, prepare the pudding mix using the 1 c of milk. Fold the rest of the ingredients into the pudding and then spread the topping over the cooled cake. Refrigerate at least 4 hours.

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