Key Lime Poke Cake

Recipe View Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch baking pan. (5 minutes)

Recipe View In a large bowl, combine the yellow cake mix, water, vegetable oil, and eggs. Beat with an electric mixer on low speed until just moistened, then increase the speed to medium and beat for 2 minutes until well combined. Pour the batter into the prepared baking pan. (7 minutes)

Recipe View Bake in the preheated oven for 24 to 29 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool slightly in the pan before poking holes. (30 minutes)

Recipe View While the cake bakes, prepare the poke filling. In a heatproof bowl, dissolve the lime-flavored gelatin mix in boiling water. Stir in 1/4 cup of Key lime juice (or more, to taste). Mix well until the gelatin is completely dissolved. (5 minutes)

Recipe View Once the cake has cooled slightly, use a fork or skewer to poke holes all over the surface. Slowly spoon the lime gelatin mixture over the cake, allowing it to soak into the holes. Refrigerate the cake while you prepare the lime curd and frosting. (10 minutes)

Recipe View Make the lime curd: In a large glass bowl, whisk together the eggs and egg yolks until smooth. In a separate, smaller heatproof bowl, combine the sugar, 3/4 cup Key lime juice, lime zest, and cornstarch. (5 minutes)

Recipe View Place the smaller bowl with the sugar mixture over a pot of simmering water, ensuring the bottom of the bowl doesn't touch the water. Stir frequently with a rubber spatula to prevent scorching, until the mixture comes to a simmer and thickens slightly, about 5 minutes. (5 minutes)

Recipe View Slowly whisk the hot sugar mixture, little by little, into the beaten eggs, whisking constantly to prevent the eggs from scrambling. Place the bowl back over the pot of simmering water and whisk continuously until the curd thickens and coats the back of a spoon, up to 10 minutes. (10 minutes)

Recipe View Remove the bowl from the heat and stir in the butter until melted and the curd is smooth and glossy. If desired, add 1-2 drops of green food coloring to achieve your desired shade. Let the lime curd cool to room temperature, about 30 minutes. Then, cover the surface directly with plastic wrap to prevent a skin from forming and refrigerate until completely chilled, about 2 hours. (2 hours 35 minutes)

Recipe View Make the frosting: In a separate bowl, transfer 3/4 of the chilled lime curd. Add the whipped topping and gently fold together until well combined, creating a light and tangy frosting. (5 minutes)

Recipe View Spread the lime curd frosting evenly over the chilled, poke cake. Refrigerate the cake for at least 2 hours more to allow the frosting to set. (2 hours)

Recipe View Before serving, top the poke cake with the remaining lime curd, spreading it gently over the frosted surface for an extra burst of lime flavor and a beautiful presentation. (5 minutes)