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)

Cake

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.

Glaze:

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.

Frosting:

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}