Key Lime Poke Cake

Ingredients

• Cake:
• 1 box 15.25 oz Pillsbury White Cake Mix (plus ingredients listed on the box, typically eggs and oil)
• Filling:
• 1 can 14 oz sweetened condensed milk
• 1 ½ cups half-and-half or heavy cream divided
• ½ cup lime juice
• Optional: green food coloring
• Frosting:
• 1 container 12 oz whipped vanilla frosting or 2–3 cups homemade whipped cream (lightly sweetened; add lime juice for extra flavor if desired)
• Optional: lime slices and zest for garnish

How To Make Key Lime Poke Cake

1. Prepare the Cake:
2. Bake the cake according to the package directions.
3. Once baked, use the handle of a spoon to poke holes all over the cake. (The more holes, the better the cake will absorb the filling.)
4. Add Cream:
5. Evenly pour ½ cup of half-and-half or cream over the holes in the cake.
6. Make the Filling:
7. In a large bowl, mix the sweetened condensed milk with ¾ cup of half-and-half or cream.
8. Quickly add the lime juice to the mixture and stir. (The filling will set very fast once the lime juice is added, so work quickly.)
9. Fill the Cake:
10. Pour the lime filling over the cake and use a spatula to work it into the holes. There will be some filling left on top, which is fine.

1. Chill:
2. Refrigerate the cake for at least 1 hour to let the flavors meld and the filling set.
3. Frost the Cake:
4. Gently spread whipped frosting or whipped cream over the top of the chilled cake.
5. Garnish and Serve:
6. Garnish with lime zest and lime slices, if desired.
7. Store the cake in the refrigerator until ready to serve.