Saturday, April 30, 2016

key lime poke cake

Key Lime Poke Cake
Serves: 12

Cake Ingredients
1  15.25 oz. yellow cake mix
1  3.4 oz package instant lemon pudding
1  c. water
1  c. canola oil
4  large eggs
2  tbsp. fresh key lime or regular lime juice

Glaze Ingredients
1  c. confectioners' sugar
2  tbsp. fresh lime juice

Frosting Ingredients
8 oz.  cream cheese (room temperature)
1/4 c. unsalted butter (room temperature)
2 c.    confectioners' sugar
1 tsp.  lime zest
1 tsp.  lime juice
1/2 c.  graham crackers (lightly crushed)

Heat oven to 350 degrees F.
Zest and then juice two limes.
Lightly coat a 9-by 13" glass pan with cooking spray.
In a large bowl, combine the cake mix, pudding, water, oil and eggs. Mix in the lime juice until fully incorporated. Transfer the batter to the prepared pan. Bake until set and a wooden pick inserted into the cake comes out clean, 40 to 45 minutes. Let the cake cool for 10 minutes, then use a fork to carefully poke holes into the cake.

In a bowl, combine 1 c. confectioners' sugar and 2 tbls. fresh lime juice. Slowly pour over the cake so that it seeps into the holes; let cool completely.


Using an electric mixer, beat 8 oz. cream cheese and ¼ c. butter with 2 c. confectioners' sugar until smooth. Beat in 1 tsp. lime zest and 1 tsp. juice. Frost the cooled cake.  Sprinkle with graham crackers and remaining zest.

{adapted from a recipe in Woman's Day Magazine}


Betsy Brock said...

Was it good? Looks easy!

Christine said...

This frosting recipe is to die for! My mouth started watering just reading the recipe.
And the cake, well let's just say, Heaven!

Creations By Cindy said...

Oh girl, I am pinning this! Looks so easy and good. Thanks so much. Hugs and blessings, Cindy