Name: Tudy's Key Lime Pie Poke Cake recipe
Ingredients: 1 (15.25 ounce) package white cake mix (such as Duncan Hines®);1 cup water;3 large eggs eggs;⅓ cup vegetable oil;1 (3 ounce) package lime-flavored gelatin mix (such as Jell-O®);1 cup boiling water;¼ cup Key lime juice, or more to taste;1 (14 ounce) can sweetened condensed milk;¾ cup heavy whipping cream;½ cup Key lime juice;2 drops green food coloring

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Ingredients

1 (15.25 ounce) package white cake mix (such as Duncan Hines®) 1 cup water 3 large eggs eggs ⅓ cup vegetable oil 1 (3 ounce) package lime-flavored gelatin mix (such as Jell-O®) 1 cup boiling water ¼ cup Key lime juice, or more to taste 1 (14 ounce) can sweetened condensed milk ¾ cup heavy whipping cream ½ cup Key lime juice 2 drops green food coloring

Nutrition Info

308.2 calories carbohydrate: 40.3 g cholesterol: 58.5 mg fat: 14.7 g fiber: 0.3 g protein: 5.1 g saturatedFat: 5.2 g servingSize: - sodium: 252.8 mg sugar: 32.9 g transFat: : - unsaturatedFat: : -

Directions

Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
Combine cake mix, water, eggs, and oil in a large bowl, beat with an electric mixer on low speed until moistened. Increase speed to medium and beat for 2 minutes. Pour batter into the prepared baking pan.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, 24 to 29 minutes.
Dissolve gelatin mix in boiling water. Add Key lime juice and mix well. Use a fork to poke holes all over the baked cake. Spoon gelatin-key lime mixture all over the cake. Refrigerate until completely cool.
Make topping by mixing sweetened condensed milk, heavy cream, Key lime juice, and food coloring with an electric mixer until well combined. Cover cake with topping. Keep refrigerated until ready to serve.

Recipe Yield

16 servings

Recipe Note

My mother-in-law loves key lime pie. I wanted to make something different for her so I combined a key lime pie with a poke cake and this is what I came up with. She loved it. So we named it after her.

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