Key Lime Poke Cake

Instructions

1. Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish and set aside.
2. Prepare the white cake mix according to the package instructions. Pour the batter into the prepared pan and bake as directed on the box.
3. Once baked, remove the cake from the oven and allow it to cool for about 10 minutes.
4. Using the handle of a wooden spoon, poke holes evenly across the top of the cake.
5. In a medium bowl, whisk together the sweetened condensed milk and key lime juice until smooth.
6. Pour the mixture evenly over the warm cake, letting it soak into the holes. Cover and refrigerate for at least 2 hours.
7. In another bowl, beat the heavy whipping cream and powdered sugar together until stiff peaks form. Set aside.
8. In a separate bowl, whisk together the pudding mix and cold milk until thickened. Fold in the whipped topping.
9. Gently fold the whipped cream mixture into the pudding mixture until smooth and creamy.
10. Spread the frosting evenly over the chilled cake.
11. Garnish with key lime zest and lime slices for a refreshing finish.
12. Chill for another hour before serving for best results.

Prep Time: 20 minutes | Cooking Time: 30 minutes | Total Time: 3 hours (including chilling)

Kcal: 320 kcal | Servings: 12 servings