Key Lime Poke Cake
- Moist, fluffy key lime cake with a lightly-sweetened whipped cream, topped with lime zest and graham cracker crumbs. -
1 box white cake mix (plus the ingredients to make the cake)
1 small box of lime jello
1 cup boiling water
1/2 cup key lime juice (Nellie & Joe's)
1/2 cup cold water
2 cups heavy cream
1/2 cup powdered sugar
2 squares graham cracker crumbs
zest of 2 limes
Prepare and bake cake according to directions on the box for a 9x13" pan. Allow to cool completely. Poke holes into the cake using a wooden skewer or the end of a wooden spoon.
Add the dry jello mix to the boiling water. Then stir in the key lime juice and cold water. Pour mixture over the cake and into the holes. Allow to refrigerate 4 hours or overnight.
Using a stand mixer with the whisk attachment, whip heavy cream with powdered sugar until you reach stiff peaks. Spread mixture over the top of the cake. Sprinkle with graham cracker crumbs and lime zest. Store cake in the refrigerator.
Notes
I like my lime desserts to be super tangy, so if you are like me, I would suggest doing 3/4 cup key lime juice to 1/4 cup water in the jello mixture.