graham cracker crumbs and lime slices for garnishoptional
Instructions
Preheat oven to 350°F and line a 9x13-inch pan with parchment paper or spray with non-stick cooking spray.
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.
Bake in preheated oven for 35-40 minutes, or until golden brown and the top of the cake springs back when lightly touched.
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.
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.
Evenly spread the whipped topping onto the cake. Cover and chill for at least 4 hours. If desired, top with crushed graham crackers and lime slices before serving.
Notes
Store in the refrigerator, covered, for up to 3 days.Betty Crocker is my preferred brand of cake mix for these cakes. If there is already “pudding in the mix” that is fine – you will still want to add the box of pudding mix as directed in the recipe.