Key Lime Poke Cake

   

For the cake

1 package vanilla cake mix (15.25 ounces)
1 package instant vanilla pudding mix (3.4 ounces)
¾ cup sour cream
¾ cup vegetable oil
3 large eggs lightly beaten
2 tsp pure vanilla extract
½ cup warm water
zest of 2 limes

For the filling

1 can sweetened condensed milk (14 ounces)
⅔ cup key lime juice, I used Nellie & Joe’s bottled key lime juice
⅔ cup heavy whipping cream

For the topping
1- 1/2 cups heavy whipping cream
1 tsp vanilla extract
1/2 cup powdered sugar

Instructions

1. Preheat oven to 350°F and line a 9×13-inch pan with parchment paper or spray with non-stick cooking spray.

2. In the bowl of a stand mixer, fitted with the paddle attachment, or with a hand mixer in a large bowl, beat together the cake mix, pudding mix, sour cream, oil, eggs, vanilla, water and lime zest on medium speed until well combined, about 2 minutes. Be sure to scrape the bottom of your bowl as needed.

Spoon batter into the prepared pan and use an offset spatula or spoon to spread the batter into an even layer.

3. Bake in preheated oven for 35-40 minutes, or until golden brown and the top of the cake springs back when lightly touched.

4. Allow cake to cool for 10 minutes. Using a smoothie straw or the handle of a wooden spoon, poke holes across the cake, spaced every inch or so, halfway into the cake.

5. In a medium bowl, whisk together the sweetened condensed milk, lime juice and heavy cream. Immediately pour the mixture evenly over the cake, making sure it gets into the holes. Allow cake to cool completely. Then chill for at least 1 hour

6. While cake chills, make the topping. To a medium bowl, add whipping cream and vanilla extract. Beat with an electric mixer until starting to thicken, then gradually add powdered sugar and continue beating until stiff peaks form.

7. Spread over cake and garnish with graham cracker crumbs, sliced limes and lime zest, if desired. refrigerate for at least 4 hours before serving.

from 12 tomatoes and My Baking Addiction