A couple weeks back Walmart asked me if I wanted to try out Pillsbury's new summer flavored cake mixes? Being the cake lover that I am of course I accepted the invitation. I've seen a few of the new cake mix and frosting flavors in the baking isle, but haven't taken any of them for a test run.
As soon as I opened the box and saw a key lime cake mix I knew immediately that I wanted to make a poke cake. Who doesn't love a good poke cake? Their fun, easy, and the flavor possibilities are endless. This Key Lime Cake is light and refreshing with a fluffy frosting. Definitely the perfect summer cake.
If you make this cake use key limes versus regular limes. Regular lime juice can be used, but the flavor of key lime is so much distinct making it perfect for cooking and baking. Key limes are much smaller (ping-pong to golf ball-sized) than regular Persian limes. They flourish in South Florida, particularly the Florida Keys, hence the name of Key lime.
Key Limes are more difficult to find outside of the Florida and California markets, and at times can only be available seasonally. However, many large grocery stores now carry bottled Key lime juice in the canned fruit aisle near bottled lemon juice. If you're unable to find key limes, bottled key lime juice works just as well.
These are the ingredients you will need: Pillsbury Key Lime cake mix, Pillsbury Creamy Supreme Key Lime frosting, oil or coconut oil, key limes or bottled key lime juice, three eggs, water, sweetened condensed milk and heavy whipping cream. I have included a few step by step photos. Poke cakes are pretty simple, so you shouldn't have any problems.
I hope you'll give it a try. Enjoy!
Key Lime Poke Cake
1 - 15.25 oz package Pillsbury Key Lime Cake Mix
3 - whole eggs
1 - cup water
1/3 - cup coconut oil or canola oil
1 - can (14 oz) sweetened condensed milk
3/4 - cup whipping cream
1/4 - cup key lime juice or regular lime juice
1 - teaspoon grated lime peel
1 - cup pillsbury creamy supreme key lime frosting
3/4 - cup whipping Cream, whipped
whipped cream & key lime slices for garnish
Preheat oven to 350°F (325°F for dark or nonstick pan). Spray bottom only of 13x9-inch pan with baking spray with flour.
In large bowl, beat cake ingredients with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.
Bake 27 to 33 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. With handle of wooden spoon (1/4 to 1/2 inch in diameter), poke holes almost to bottom of cake every 1/2 inch, wiping spoon handle occasionally to reduce sticking.
In medium bowl, stir together filling ingredients (let mixture sit a bit to semi thicken). Pour over cake; spread evenly over surface, working back and forth to fill holes. (Some filling should remain on top of cake.) Refrigerate 1 hour.
To make the frosting, whip 3/4 cup whipping cream until soft peaks form. Lightly fold 1/2 of the canned frosting into the whipped cream. Spread frosting over cake; sprinkle with lime peel (optional).
Garnish as desired. Store loosely covered in refrigerator
Inspired by: Betty Crocker
I also received samples of the new Orangsicle cake and cookie mix. I think I see a Dreamsicle Poke Cake in my future! If orange or Key Lime isn't for you Pillsbury also makes a Pink Lemonade cake mix.
Need more recipe ideas? Check out the Recipe Index by Mommy’s Kitchen
This is a sponsored post. As a participant in the Walmart Moms Program , I have received a sample and compensation for my time and efforts in creating this post. All thoughts and opinions stated above are 100% entirely my own.