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Tropical Key Lime Poke Cake

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PREP TIME
30 min
COOKING TIME
40 min
TOTAL TIME
340 min
SERVINGS
12 servings
Dessert
Tropical Key Lime Poke Cake
Ingredients
  • 1 (15.25 ounce) package yellow cake mix (such as Duncan Hines®)
  • 1 cup water
  • 1/3 cup vegetable oil
  • 3 eggs
  • 1 (3 ounce) package lime-flavored gelatin mix (such as Jell-O®)
  • 1 cup boiling water
  • 1/4 cup key lime juice, or more to taste
  • 2 eggs
  • 2 egg yolks
  • 1 cup white sugar
  • 3/4 cup lime juice, or more to taste
  • 4 teaspoons lime zest, or to taste
  • 1/2 teaspoon cornstarch
  • 1/4 cup butter
  • 2 drops green food coloring
  • 1 (8 ounce) container whipped topping (such as Cool Whip®)
Instructions
1
Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius).
2
To prepare the baking pan, grease it with a non-stick cooking spray to ensure easy cake removal.
3
Make the cake batter: Combine the dry ingredients from the cake mix with water, oil, and eggs in a large mixing bowl using an electric mixer on low speed until the mixture is just combined. Gradually increase the speed to medium and continue beating for 2 minutes, until the mixture is smooth. Pour the batter into the prepared baking pan.
4
Place the cake in a preheated oven and bake until a toothpick inserted into the center comes out clean, taking around 24 to 29 minutes.
5
Make the poke filling: Dissolve the gelatin mix in boiling water, then add key lime juice and mix until well combined.
6
Use a fork to create holes all over the cake, allowing the poke filling to penetrate evenly. Spoon the poke filling all over the cake and refrigerate it until you're ready to make the lime curd and frosting.
7
Make the lime curd: In a separate heatproof bowl, whisk together sugar, lime juice, lime zest, and cornstarch. Place the heatproof bowl over a pot of simmering water and stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until boiling. This should take around 5 minutes.
8
Slowly whisk the hot sugar mixture into beaten eggs, then place the bowl over the pot of simmering water and continue whisking until the curd coats the back of a spoon, taking up to 10 minutes. Remove from heat and mix in melted butter until fully incorporated.
9
Drop a few drops of food coloring into the curd to achieve your desired shade. Let it cool to room temperature, at least 30 minutes, before covering the surface directly with plastic wrap and refrigerating until completely cool, about 2 hours.
10
Make the frosting: Transfer 3/4 of the lime curd to a separate bowl. Add whipped topping and fold together until well combined. Spread the frosting over the cake, then refrigerate until set, at least 2 hours more.
11
Finish the poke cake by topping it with the remaining lime curd.