This key lime cake has spring and summer written all over it. If a cake can be refreshing, this cake is most definitely that.
It’s light, airy, and has such wonderful lime flavor that I kept going back to straighten the rows with a fork every time I walked past the fridge. It’s not dry in the least, and there’s plenty of lime flavor without it overpowering the cake or making is taste sour. If you’re in need of a spring or summer dessert for a baby or bridal shower, graduation parties, summer holidays like Fourth of July or Memorial/Labor Day, or for a potluck or picnic, this cake is a crowd-favorite that’s so easy to make!
A poke cake is any kind of cake that’s baked, riddled with holes and soaked with a sauce, syrup or pudding for extra flavor.
- 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. key lime or regular lime juice
- 5 drops green food color
- 1 c. confectioners’ sugar
- 2 tbsp. fresh lime juice
- 8 oz. cream cheese
- 1/4 c. (1/2 stick) unsalted butter (at room temperature)
- 2 c. confectioners’ sugar
- 1 tsp. lime zest
- 1 tsp. lime juice
- 3/4 c. vanilla wafers (lightly crushed)
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- Heat oven to 350 degrees F. 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 and food color until fully incorporated.
- Transfer the batter to the prepared pans. 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 several sets of holes into the cake.
- Glaze: In a bowl, combine confectioners’ sugar and fresh lime juice. Slowly pour over the cake so that it seeps into the holes; let cool completely.
- Frosting: Using an electric mixer, beat cream cheese and butter with confectioners’ sugar until smooth. Beat in lime zest and juice. Frost the cooled cake, then sprinkle with vanilla wafers.