Lemon Lime Poke Cake

🧂 Ingredients

• ½ cup key lime pie filling
• 3 oz lemon pudding mix
• 1 ½ cups milk
• 8 ounces whipped topping

  thawed
• Lime and lemon zest

  optional, for topping
• 1 ½ cups sugar
• 2 cups all-purpose flour
• 2 tsp baking powder
• ⅛ tsp salt
• 12 tbsp unsalted butter softened
• 4 egg whites
• 1 cup milk
• 1 ½ tsp vanilla extract
• cooking spray

Instructions

• 1 Preheat oven to 350 degrees.
• 2 In a small bowl, mix together the wet ingredients (butter, egg whites, milk,
  vanilla extract) for the white cake layer. 
• 3 In a separate larger bowl, mix together the dry ingredients for the white cake
  layer (flour, sugar, baking powder, salt). 
• 4 Mix together the dry and wet ingredients to form the cake batter. Use an
  electric mixer to make this easier, if you have one.
  
• 5 Spray a 9" x 13" baking pan with cooking spray. Pour cake batter into baking
  pan. Bake for 25-30 minutes, until a sharp knife inserted into the cake comes
  out clean.
• 6 Allow cake to cool until it can be safely handled.
• 7 Using the back of a spoon, or other utensil, poke cake all over to form holes.
  You will be doing this twice - once to insert the lemon pudding and once to
  insert the key lime pie filling. So only poke HALF as many holes as you will
  need at this point.
  
• 8 Using a spoon or a piping bag, fill the holes with the key lime pie filling. You
  probably will not need the full can - so don't worry if you don't use it all up.
• 9 Mix together the lemon pudding mix and milk in a small bowl, until smooth. Once
  again, poke holes all over the cake. Using a spoon or piping bag, fill this
  second set of holes with the lemon pudding.
• 10 Spread a layer of whipped topping over the whole cake.
• 11 If desired, sprinkle the cake with the zest of a lemon and lime, or decorate
  with lemon and lime slices.
• 12 Chill for 4 hours before serving.

Nutrition Info