Key Lime Poke Cake

Name: Key Lime Poke Cake
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Ingredients: 15.25 ounce box white cake mix; 31 ounce box lime gelatin (JELL-O); 1 cup boiling water; 1/2 cup cold water; 22 ounce can Key Lime Creme Pie filling; 8 ounce tub whipped topping (COOL WHIP), (thawed); sliced limes and fresh lime zest (for decorating)

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This easy Key Lime Poke Cake is like a pie in cake form. Cake mix, lime jello, key lime pie filling and whipped topping are all you need!

A FUN TWIST ON KEY LIME PIE

I wanted to share a Key West-inspired dessert in honor of our fun summer trip recently to Key West. I didn't want to do a regular Key Lime Pie though. I wanted to share a new and fun recipe and this was it! It has all of those yummy key lime flavors but in a deliciously sweet cake form! I love the colors in this too. I hope you love it as much as we do!

Key Lime Poke Cake recipe from The Country Cook

FREQUENTLY ASKED QUESTIONS:

What if I can't find the key lime pie filling?

Just leave it out. This cake will still be delicious without it. They key lime pie filling just adds an extra creamy layer of flavor. Or, if you want a more lemon/lime flavor, you could try it with lemon pie filling.

Where do I find key lime pie filling?

If your store carries it, it will be in the baking aisle where all the other canned pie fillings are located.

Do I have to use white cake mix?

I think the white cake really shows off the green jell-o that runs through the cake. But you could certainly use a French vanilla cake mix.

How do I store leftovers?

Leftover cake should be covered tightly and stored in the refrigerator for 3 days. To freeze, cover with plastic wrap then with a layer of foil wrap. Cake can be frozen for 3 months. To defrost, place in refrigerator for several hours.

INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)

white cake mix
ingredients needed to make cake mix: egg whites, oil and water
lime gelatin (JELL-O)
boiling water
cold water
Key Lime Creme Pie filling and topping
whipped topping (COOL WHIP)
sliced limes and fresh lime zest, for decorating

HOW TO MAKE KEY LIME PIE POKE CAKE:

Preheat oven to 350 degrees F. Spray the bottom of a 9x13 baking dish with nonstick cooking spray. Mix cake mix according to package directions.

Pour into prepared baking dish and bake for 30 minutes or until a toothpick inserted into the middle comes out clean.

In a small bowl, whisk lime gelatin with one cup of boiling water until completely dissolved. Then whisk in the ½ cup of cold water. Remove the cake from the oven and allow to cool for 5 minutes. With the end of a wooden spoon, poke holes into the cake about 2 inches apart. Slowly drizzle the gelatin over the entire surface of the cake so that it is covered and drips into the holes. Refrigerate for at least two hours.

Then, spread the Key Lime Creme Pie topping over the cake and then cover completely with whipped topping.

Return to refrigerator to cool for at least one hour before serving.

Decorate with fresh lime zest and lime slices, if desired.

key lime poke cake with lime jello and key lime pie filling

Makes 12 slices

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