Key Lime Poke Cake

Serving Size: 15 servings Preparation Time: 10 minutes Cook Time: 20 minutes Inactive Time: 1 hour

INGREDIENTS:

• 1 box white cake mix, plus ingredients listed on the box FOR THE FILLING:
• 1 can (14 oz) sweetened condensed milk
• 3/4 cup heavy whipping cream
• 1/2 cup bottled key lime juice
• Zest from 1 lime FOR THE TOPPING:
• 1 1/2 cups heavy whipping cream
• 1 teaspoon vanilla extract
• 1/2 cup powdered sugar

PREPARATION:

1. Follow the instructions on the white cake mix box to prepare and bake the cake in a 9×13-inch baking pan.
2. Allow the cake to cool for 5 minutes, then use the handle of a wooden spoon to poke holes all over the cake without piercing through to the bottom. Set aside.
3. For the filling, combine sweetened condensed milk, whipping cream, and lime zest in a medium bowl. Whisk until well combined. Add the lime juice and whisk again until thoroughly mixed. The mixture will start to thicken quickly. Pour it over the cake, using a spatula to spread it evenly and encourage it to fill the holes. Chill the cake for at least 1 hour, or overnight.
4. While the cake chills, prepare the topping. In a medium bowl, combine whipping cream and vanilla extract. Use an electric mixer to beat until the mixture begins to thicken. Gradually add the powdered sugar while continuing to beat until stiff peaks form.
5. Spread the whipped cream topping over the chilled cake and garnish with sliced limes and lime zest, if desired.
6. Serve and enjoy!