Key Lime Poke Cake
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This Key Lime Poke Cake is bright, creamy, sweet, tangy, and ridiculously easy to make. I’m starting with a simple cake mix because today convenience wins. Then the whole thing gets soaked with a silky key lime filling that settles into every little hole of the cake before being topped with fluffy whipped topping and extra lime zest.
Key Lime Poke Cake
Key Lime Poke Cake
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This is the kind of dessert that disappears fast at potlucks, BBQs, birthdays, and summer dinners. And because it’s served cold, it’s basically the perfect Florida dessert when turning on the oven already feels like a personal attack.
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Why You’ll Love This Recipe
This cake is super easy to throw together with simple ingredients. The sweetened condensed milk and lime juice create a creamy tart filling that keeps the cake extra moist, while the whipped topping makes it light and refreshing. It’s sweet without being overly heavy, and that little punch of citrus keeps everyone coming back for another slice.
And if you grew up loving those old-school church cookbook desserts and potluck cakes, this one absolutely hits the nostalgia button.
Ingredients You’ll Need
- Lime slices and extra zest for garnish
- White cake mix
- Eggs, oil, and water (whatever your cake mix calls for)
- Sweetened condensed milk
- Whipping cream
- Key lime juice
- Lime zest
- Green food coloring
- Whipped topping
Step By Step Directions
Start by preheating your oven and greasing a baking dish.
In a large bowl, whisk together the cake mix along with the eggs, oil, and water. Pour the batter into the prepared baking dish and bake until a toothpick inserted into the center comes out clean.
Let the cake cool slightly, then using handle of a wooden spoon or a large straw, poke holes all over the cake. The more holes, the more filling gets soaked into every bite.
In a separate bowl, whisk together the sweetened condensed milk, whipping cream, key lime juice, lime zest, and a few drops of green food coloring until smooth.
Slowly spoon the mixture all over the cake, making sure it seeps down into the holes. Pop the cake into the refrigerator for a bit so everything can soak in and chill.
Spread whipped topping evenly across the top, garnish with extra lime zest and lime slices if you’re feeling fancy, then slice and serve cold.
Tips And Tricks
- You can absolutely use regular lime juice if key lime juice is hard to find. The flavor will be slightly different, but still delicious.
- Want a stronger lime flavor? Add a little extra zest on top before serving.
- Yellow cake mix works great here too if that’s what you already have in the pantry.
- For clean slices, chill the cake well before cutting and wipe the knife between slices.
Storage
Store leftovers covered in the refrigerator for up to 3 days. I think it tastes even better the next day once all the flavors have had time to settle together.
More Delicious Poke Cake Recipes
- Strawberry Crunch Cake Recipe
- Texas Tornado Cake Recipe
- Pineapple Poke Cake Recipe
- Strawberry Poke Cake Recipe
- See all our best poke cake recipes!
How to Make Key Lime Poke Cake
Key Lime Poke Cake Recipe
Ingredients
- 1 box white cake mix (15.25 ounces)
- eggs, oil, and water called for on cake mix box
- 1 can sweetened condensed milk (14 ounces)
- ¾ cup whipping cream
- ½ cup key lime juice
- 1 teaspoon lime zest
- Neon green food coloring (optional)
- 1 container Cool Whip (8 ounces)
- lime zest and lime slices for garnish
Instructions
- Preheat oven to 350 degrees F and grease a 9×13 baking dish.
- In a large bowl, whisk together cake mix, eggs, oil, and water according to package directions.
- Pour batter into prepared baking dish.
- Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean.
- Allow cake to cool slightly.
- Using the handle of a wooden spoon or a large straw, poke holes all over the cake.
- In a large bowl, whisk together sweetened condensed milk, whipping cream, key lime juice, lime peel, and a few drops of green food coloring until smooth.
- Pour mixture evenly over cake, using a spoon to help the filling soak into the holes.
- Spread whipped topping evenly over the cake.
- Garnish with additional lime zest and lime slices.
- Refrigerate for at least 1 hour before slicing and serving.
Notes
- Store leftovers covered in the refrigerator for up to 3 days.
- Regular lime juice may be substituted for key lime juice.
- Yellow cake mix can be used instead of white cake mix.
- Homemade prepared cake can also be used.
Nutrition
Did You Make This Recipe?
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Tools We Love
- Glass Casserole Dish – I love when a dish comes with a lid. Perfect for popping leftovers in the fridge.
- Spatula Set – These ingredients are ooey gooey and sticky. You for sure want to be using a spatula to make sure you’re properly measuring and using all your ingredients.
Other Awesome Lime Recipes
- Key Lime Cheesecake Recipe
- Classic Key Lime Pie Recipe
- Key Lime Cookie Recipe
- Lime Bars Recipe
- See all our best recipes using lime juice!
Final Thoughts
This Key Lime Poke Cake is cool, creamy, citrusy, and dangerously easy to eat. It’s one of those desserts that looks fun and retro in the best possible way, but still tastes completely irresistible today.
And if you happen to sneak a forkful straight from the fridge every time you walk by, I fully support those life choices.
Frequently asked questions
Yes. Because of the creamy filling and whipped topping, this cake should be stored in the refrigerator.
Absolutely. This is actually one of those desserts that’s even better after chilling for several hours.
You can, but the texture of the whipped topping may change slightly after thawing.
Key lime has a slightly more tart and floral flavor compared to regular lime juice.
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