Skinny Key Lime Poke Cake Recipe

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

Preparation

Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom only of 13x9-inch pan with cooking spray.

In large bowl, beat Cake ingredients with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.

Bake 27 to 33 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. With handle of wooden spoon (1/4 to 1/2 inch in diameter), poke holes almost to bottom of cake every 1/2 inch, wiping spoon handle occasionally to reduce sticking.

Meanwhile, in medium bowl, stir together Filling ingredients (mixture will thicken). Pour over warm cake; spread evenly over surface, working back and forth to fill holes. (Some filling should remain on top of cake.) Refrigerate 1 hour.

Spread whipped topping over cake; sprinkle with lime peel. Garnish as desired.

Related Video