Skinny Key Lime Poke Cake Recipes

KEY LIME POKE CAKE

Key Lime Poke Cake image

I searched high and low for a key lime poke cake recipe but couldn't find anything I liked. So... I created my own. It's a tart, moist, light, and amazingly delicious key lime cake.

Provided by Jennifer Gibe

Categories Desserts Cakes Poke Cake Recipes

Time 5h40m

Yield 12

Number Of Ingredients 16

Ingredients

1 (15.25 ounce) package yellow cake mix (such as Duncan Hines®)
1 cup water
3 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
2 eggs
2 egg yolks
1 cup white sugar
¾ cup lime juice, or more to taste
4 teaspoons lime zest, or to taste
½ teaspoon cornstarch
¼ cup butter
2 drops green food coloring
1 (8 ounce) container whipped topping (such as Cool Whip®)

Steps:

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 cake. Spoon gelatin-key lime mixture all over cake. Refrigerate until completely cool and ready to use.
Meanwhile, whisk eggs and egg yolks together in a large glass bowl. Combine sugar, lime juice, lime zest, and cornstarch in a smaller heat-proof bowl.
Place bowl with the sugar mixture over a pot of simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until mixture comes to boil, about 5 minutes.
Slowly whisk hot sugar mixture, little by little, into the beaten eggs. Place bowl over the pot of simmering water and whisk until curd coats the back of a spoon, up to 10 minutes. Remove from heat; mix in butter until melted.
Drop food coloring into the curd and mix to achieve your desired shade. Let cool to room temperature, at least 30 minutes. Cover surface directly in plastic wrap and refrigerate until completely cool, about 2 hours.
Transfer 3/4 of the curd into another bowl. Add whipped topping and fold together until well combined. Spread frosting over the cake. Refrigerate until set, at least 2 hours more. Top with the plain curd.

Nutrition Facts : Calories 433.2 calories, Carbohydrate 57.3 g, Cholesterol 113.2 mg, Fat 21.4 g, Fiber 0.6 g, Protein 5.3 g, SaturatedFat 8.9 g, Sodium 328.9 mg, Sugar 43.1 g

SKINNY KEY LIME POKE CAKE

Skinny Key Lime Poke Cake image

Bring this refreshing cake, inspired by Key lime pie, to your next gathering. It is sure to be a hit.

Provided by By Betty Crocker Kitchens

Categories Dessert

Time 1h55m

Yield 15

Number Of Ingredients 14

Ingredients

1 box Betty Crocker™ Super Moist™ white cake mix
1 1/4 cups water
1 tablespoon canola oil
4 eggs
1 can (14 oz) fat-free sweetened condensed milk (not evaporated)
1 container (6 oz) Yoplait® Original yogurt Key lime pie
1/3 cup Key lime juice or regular lime juice
1 teaspoon grated lime peel
4 drops yellow food color
1 drop green food color
1 container (12 oz) lite frozen whipped topping, thawed
2 teaspoons grated lime peel
Fresh strawberries
Key lime slices

Steps:

Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom only of 13x9-inch pan with cooking spray.
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.
Meanwhile, in medium bowl, stir together Filling ingredients (mixture will thicken). Pour over warm cake; spread evenly over surface, working back and forth to fill holes. (Some filling should remain on top of cake.) Refrigerate 1 hour.
Spread whipped topping over cake; sprinkle with lime peel. Garnish as desired.

Nutrition Facts : Calories 280, Carbohydrate 49 g, Cholesterol 50 mg, Fat 1, Fiber 0 g, Protein 6 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 280 mg, Sugar 36 g, TransFat 0 g

TUDY'S KEY LIME PIE POKE CAKE

Tudy's Key Lime Pie Poke Cake image

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.

Provided by Yoly

Categories Desserts Cakes Poke Cake Recipes

Time 1h45m

Yield 16

Number Of Ingredients 11

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

Steps:

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.

Nutrition Facts : Calories 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, Sodium 252.8 mg, Sugar 32.9 g

KEY LIME POKE CAKE

Key Lime Poke Cake image

Super easy, super delicious cake! My brother is a huge Key lime fan so I made this for his birthday! It is a nice change from the everyday birthday cake! Recipe from www.bettycrocker.com

Provided by Amber C.

Categories Dessert

Time 12h20m

Yield 15 serving(s)

Number Of Ingredients 12

Ingredients

1 (18 ounce) box Betty Crocker super moist white cake mix
1 1/4 cups water
1 tablespoon vegetable oil
4 eggs
1 (14 ounce) can sweetened condensed milk
3/4 cup whipping cream
1/2 cup key lime juice
1 teaspoon lime zest
4 drops yellow food coloring
1 drop green food coloring
12 ounces Betty Crocker fluffy white frosting mix
2 teaspoons lime zest

Steps:

Heat oven to 350 degrees F for shiny metal or glass pan or 325 deg. F for dark or nonstick pan.
Spray bottom only of 9x13" pan with baking spray.
In a large bowl, beat cake ingredients with electric mixer on low speed for 30 sec. Beat on medium speed for 2 min, scraping bowl occasionally. Pour into pan.
Bake 26-30 min or until toothpick inserted in center comes out clean.
Cool 5 minute.
With handle of wooden spoon (1/4-1/2" in diameter) poke holes almost to bottom of cake every 1/2 ", wiping spoon handle occasionally to reduce sticking.
In a medium bowl, stir together filling ingredients, mixture will thicken with refrigeration.
Pour in holes and evenly over cake.
Refrigerate one hour.
Spread frosting over cake; sprinkle with lime peel,*sometimes I frost with Cool Whip*.
Optional- garnish with fresh strawberries, lime slices and lemon leaves.
Refrigerate over night for best taste, or immediatly serve.
Store loosely covered in refrigerator.

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