Key Lime Poke Cake

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Description

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.

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 (Optional)
  • 1 (8 ounce) container whipped topping (such as Cool Whip®)

Instructions

  1. Preheat the oven to 350 degrees F (175 degrees C). Grease a 9×13-inch baking pan.
  2. Combine cake mix
  3. water
  4. eggs
  5. 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.
  6. Bake in the preheated oven until a toothpick inserted into the center comes out clean
  7. 24 to 29 minutes.
  8. Dissolve gelatin mix in boiling water. Add key lime juice and mix well.
  9. 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.
  10. Meanwhile
  11. whisk eggs and egg yolks together in a large glass bowl. Combine sugar
  12. lime juice
  13. lime zest
  14. and cornstarch in a smaller heat-proof bowl.
  15. Place bowl with the sugar mixture over a pot of simmering water. Stir frequently
  16. scraping down the sides with a rubber spatula to avoid scorching
  17. until mixture comes to boil
  18. about 5 minutes.
  19. Slowly whisk hot sugar mixture
  20. little by little
  21. into the beaten eggs. Place bowl over the pot of simmering water and whisk until curd coats the back of a spoon
  22. up to 10 minutes. Remove from heat; mix in butter until melted.
  23. Drop food coloring into the curd and mix to achieve your desired shade. Let cool to room temperature
  24. at least 30 minutes. Cover surface directly in plastic wrap and refrigerate until completely cool
  25. about 2 hours.
  26. 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
  27. at least 2 hours more. Top with the plain curd.

Prep Time: 30 mins

Cook Time: 40 mins

Total Time: 5 hrs 40 mins

Servings: 12

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