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Skinny Key Lime Poke Cake
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Prep Time:
20 minutes
Total Time:
1 hour 55 minutes
Impress with a zesty Key lime cake that's a guaranteed crowd-pleaser!
Ingredients:
  • 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
Instructions:
  • Preheat oven to 350°F (325°F for dark or nonstick pan) and generously spray the bottom of a 13x9-inch pan with cooking spray.
  • In a large bowl, use an electric mixer to beat the Cake ingredients on low speed for 30 seconds and then switch to medium speed for 2 minutes, making sure to scrape the bowl occasionally. Transfer the batter into the pan.
  • Bake for 27 to 33 minutes until a toothpick inserted in the center comes out clean. Allow to cool for 5 minutes, then use the handle of a wooden spoon (1/4 to 1/2 inch diameter) to poke holes almost to the bottom of the cake every 1/2 inch, wiping the spoon handle occasionally to prevent sticking.
  • In a medium bowl, mix the Filling ingredients until thickened. Pour the mixture over the warm cake, spreading it evenly to fill holes while leaving some filling on top. Refrigerate for 1 hour before serving.
  • Cover the cake with whipped topping and sprinkle lime peel on top. Add your favorite garnishes for a finishing touch.

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