Key Lime Poke Cake Recipes

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KEY LIME POKE CAKE

Bring the great flavor of key lime pie to a wonderful white cake. It's refreshing and fantastic!

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h55m

Yield 15

Number Of Ingredients 15



Key Lime Poke Cake image

Steps:

  • Heat 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 (mixture will 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.
  • Spread frosting over cake; sprinkle with lime peel. Garnish as desired. Store loosely covered in refrigerator.

Nutrition Facts : Calories 370, Carbohydrate 54 g, Cholesterol 80 mg, Fat 3, Fiber 0 g, Protein 5 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 290 mg, Sugar 40 g, TransFat 1 1/2 g

1 box Betty Crocker™ Super Moist™ white cake mix
1 1/4 cups water
1 tablespoon vegetable oil
4 eggs
1 can (14 oz) sweetened condensed milk (not evaporated)
3/4 cup whipping cream
1/2 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) Betty Crocker™ Whipped vanilla frosting
2 teaspoons grated lime peel
Fresh strawberries
Key lime slices
Lemon leaves

KEY LIME POKE CAKE

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



Key Lime Poke Cake image

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.

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

ST. PATRICK'S DAY LIME POKE CAKE

We make this beloved dessert with not-too-sweet buttermilk cake and very lightly sweetened whipped cream. The cake tastes best just lightly chilled, so let it warm up a bit while you whip the cream for the topping.

Provided by Food Network Kitchen

Categories     dessert

Time 3h10m

Yield 15 slices

Number Of Ingredients 14



St. Patrick's Day Lime Poke Cake image

Steps:

  • Position an oven rack in the lower third of the oven and preheat to 350 degrees F. Butter the bottom and sides of a 9-by-13-inch pan.
  • Whisk the flour, baking powder, baking soda and salt in a medium bowl; set aside. Whisk the buttermilk and vanilla in a spouted measuring cup; set aside.
  • Beat the granulated sugar and butter in a stand mixer (or a large bowl if using a hand mixer) at medium speed until very light in color and fluffy, about 5 minutes, scraping down the sides of the bowl as needed. With the mixer still running on medium, slowly add the eggs and beat until fully incorporated. Reduce the speed to the lowest setting; with the mixer running, add 1/3 of the flour mixture, then 1/2 of the buttermilk mixture, then 1/2 of the remaining flour mixture, then the remaining buttermilk mixture, then the remaining flour mixture. Scrape down the sides and beat until well mixed.
  • Spread the batter into the prepared pan. Bake until golden brown and a toothpick comes out clean when inserted in the center of the cake, about 30 minutes, rotating the pan halfway through. Let cool for 30 minutes in the pan. Use a large fork to poke holes an inch apart in the top and all the way through the cake.
  • Bring 1 cup water to a boil, pour over the gelatin in a medium bowl and stir until completely dissolved, about 2 minutes. Stir in 1/2 cup cold water. Pour the mixture evenly over the cooled cake. Refrigerate for 2 hours. Put a large bowl (for whipping the cream) in the refrigerator.
  • Remove the cake from the refrigerator. Whip the cream with the granulated sugar and vanilla in the chilled bowl until fluffy. Spread it over the cake and sprinkle the sanding sugar on top. Slice and serve.

1 cup (2 sticks) unsalted butter, softened, plus more for greasing pan
2 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine salt
1 1/4 cups buttermilk, well shaken
2 teaspoons pure vanilla extract
2 cups granulated sugar
3 large eggs, lightly beaten
One 3-ounce box lime gelatin
2 cups heavy cream, cold
1 tablespoon granulated sugar
2 teaspoons pure vanilla extract
Green sanding sugar, for sprinkling

KEY LIME CAKE

Provided by Trisha Yearwood

Categories     dessert

Time 1h15m

Yield 12 servings

Number Of Ingredients 18



Key Lime Cake image

Steps:

  • For the cake: Preheat the oven to 350 degrees F and grease and flour one 9-by-12-by-2-inch cake pan.
  • In a large mixing bowl, mix the gelatin, granulated sugar, flour, salt, baking powder and baking soda. Stir to mix well. Add the oil, orange juice, lemon juice, vanilla, and eggs. Mix until well combined. Pour the batter evenly in the pan and bake for 35 to 40 minutes. Test for doneness by lightly touching the tops or inserting a toothpick. Cool the cake in the pan for 5 minutes then turn out onto a cooling rack.
  • For the glaze: While the cake is still hot, mix the lime juice and confectioners' sugar together well. Pierce the cake with a fork to allow the glaze to soak in better and pour it over the cake on the cooling rack. Allow cake to cool completely as you prepare the icing.
  • For the icing: Cream the butter and cream cheese. Beat in the confectioners' sugar until mixture is smooth and easy to spread. Spread the icing on the top and sides of the cake.

Butter, for greasing pan
Flour, for dusting pan
One 3-ounce package lime flavored gelatin
1 1/3 cups granulated sugar
2 cups sifted all-purpose flour
1/2 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
1 1/2 cups vegetable oil
3/4 cup orange juice
1 tablespoon lemon juice
1/2 teaspoon vanilla extract
5 large eggs, slightly beaten
1/2 cup key lime juice (from about 25 small key limes or 4 large regular limes)
1/2 cup confectioners' sugar
1/2 cup (1 stick butter), room temperature
One 8-ounce package cream cheese, room temperature
One 1-pound box confectioners' sugar

KEY LIME POKE CAKE

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



Key Lime Poke Cake image

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

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®)

KEY LIME POUNDCAKE

Susan Levin Turner has taught many Southerners, both professional chefs and home cooks, how to bake a proper cake. She has made cakes for politicians and celebrities, and turned out five when the chef Edna Lewis turned 76. "Cakes bring people together for celebrations and funerals and everything in between," she said. Ms. Turner, who owns Food Glorious Food in Tallahassee, Fla., developed this recipe to combine Key limes, a flavor associated with South Florida, with poundcake, a staple in the more rural, agricultural parts of North Florida. She bakes hers in an old-fashioned large square poundcake pan, but the recipe has been adapted here for a loaf pan, which is a little easier to find and work with. She likes to coat the inside of the greased cake pan with sugar, which helps the cake slide from the pan and offers a little more crispness to the crust. This recipe uses flour instead for tenderness, but the sugar method offers a homey Southern touch. Or use a combination of both.

Provided by Kim Severson

Categories     cakes, dessert

Time 1h45m

Yield 8 to 10 servings

Number Of Ingredients 13



Key Lime Poundcake image

Steps:

  • Make the cake: Heat oven to 325 degrees. Generously butter and flour a 9-by-5-inch loaf pan. Sift the flour and baking powder and set aside.
  • Mix butter and cream cheese in bowl of a stand mixer, or with a hand mixer on medium speed, until blended; gradually add sugar and beat on medium speed for 5 minutes until light in color and fluffy. Add the beaten eggs about a quarter at a time, fully incorporating before adding the next.
  • Add lime zest and mix to incorporate. Add dry ingredients alternately with lime juice, beginning and ending with flour mixture and adding juice in two additions. Mix just enough to incorporate. Pour batter into pan until it is just 3/4-inch from the top (you may have a little batter left over; do not use it or you risk overflow). Firmly tap the pan on the counter a few times to reduce air pockets.
  • Bake for about 1 hour, or until just set in the middle. Check cake after 30 minutes; if top is browning too quickly, tent with foil. If the cake is not set in the middle after an hour, continue baking, checking middle at 5-minute intervals, until set.
  • Cool in the pan for 20 minutes; loosen edges and turn out cake onto plate with raised edges to contain the glaze.
  • Meanwhile, make the glaze: In a glass bowl, beat the cream cheese and butter until well blended and a little fluffy, about 2 minutes. With the mixer on slow speed, gradually add confectioners' sugar until fully incorporated, then beat for 20 to 30 seconds.
  • Mix in the lime juice, then heat the mixture in a microwave oven for a minute or more until it is very warm and loose. Using a wooden skewer, poke several holes in the cake. Pour half the glaze over cake, let sit for 10 minutes, pour remaining glaze over cake and sprinkle with lime zest.

Nutrition Facts : @context http, Calories 599, UnsaturatedFat 10 grams, Carbohydrate 73 grams, Fat 33 grams, Fiber 1 gram, Protein 6 grams, SaturatedFat 19 grams, Sodium 166 milligrams, Sugar 53 grams, TransFat 1 gram

1 cup/226 grams unsalted butter at room temperature, cut into pieces, plus more for greasing the pan
2 cups/240 grams all-purpose flour, more for flouring the pan
1 1/2 teaspoons baking powder
4 ounces/113 grams cream cheese at room temperature, cut into pieces
1 1/2 cups/297 grams granulated white sugar
4 eggs at room temperature, lightly beaten
2 tablespoons lime zest
1 tablespoon Key lime juice
4 ounces/113 grams cream cheese at room temperature
1/4 cup/57 grams unsalted butter at room temperature
2 cups/227 grams confectioners' sugar
1/4 cup/60 milliliters Key lime juice
2 tablespoons lime zest

LEMON LIME POKE CAKE

Make and share this Lemon Lime Poke Cake recipe from Food.com.

Provided by Theresa Thunderbird

Categories     Dessert

Time 4h

Yield 1 cake

Number Of Ingredients 5



Lemon Lime Poke Cake image

Steps:

  • Place cake layers,top sides up in 2 clean 9-inch round cake pans.
  • Pierce layers all over with a fork.
  • Stir 1 cup boiling water into each flavor of jello (in separate bowls) for 2 minutes until dissolved.
  • Carefully pour lemon jello over 1 cake layer and lime jello over the other layer Refrigerate for 3 hours.
  • Dip bottom of cake pan in warm water for 10 seconds to loosen cake.
  • Unmold onto serving plate.
  • Spread about 1 cup of Cool Whip over the top.
  • Unmold the other layer and place on top of the first layer.
  • Frost with remaining Cool Whip.
  • Keep refrigerated.

Nutrition Facts : Calories 4896.7, Fat 196.1, SaturatedFat 103.1, Cholesterol 17.7, Sodium 3787.8, Carbohydrate 739.8, Fiber 7.1, Sugar 539.6, Protein 65.4

2 baked 9 inch round white cake layers, cooled
2 cups boiling water
1 (3 ounce) package lemon Jell-O gelatin
1 (3 ounce) package lime Jell-O gelatin
1 (12 ounce) container Cool Whip

TUDY'S KEY LIME PIE POKE CAKE

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



Tudy's Key Lime Pie Poke Cake image

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

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

SKINNY KEY LIME POKE CAKE

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



Skinny Key Lime Poke Cake image

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

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

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From leah-claire.com


EASY KEY LIME POKE CAKE - YOUR CUP OF CAKE
3. Add eggs, oil, lime juice, lime zest and sour cream. Stir until smooth. (You can add a little green dye if you want to make the cake green!) 4. Pour into pan, spread out …
From yourcupofcake.com


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