Key Lime Poke Cake

Key Lime Poke Cake – The Ultimate Refreshing Dessert! 

If you love bright, citrusy desserts that balance sweetness with a refreshing tang, this Key Lime Poke Cake will be your new obsession. It’s soft, moist, and bursting with zesty lime flavor in every bite. Perfect for summer parties, family gatherings, or anytime you crave something light and uplifting.

Ingredients

For the Cake:

• 1 box white cake mix (15.25 oz)
• 1 cup water
• 1/3 cup vegetable oil
• 3 large eggs
• 2 tablespoons fresh lime juice
• 1 tablespoon lime zest (optional for stronger flavor)

For the Key Lime Filling:

• 1 can (14 oz) sweetened condensed milk
• 1/2 cup key lime juice (fresh or bottled)
• 1 cup heavy whipping cream, whipped to soft peaks
• 1 tablespoon powdered sugar
• A few drops of green food coloring (optional, for color)

For the Whipped Topping:

• 1 cup heavy whipping cream
• 3 tablespoons powdered sugar
• 1 teaspoon vanilla extract
• 1 tablespoon lime zest

Garnish (optional but recommended):

• Lime slices or wedges
• Crushed graham crackers
• Toasted coconut flakes
• Extra lime zest for color

Instructions

Step 1: Prepare the Cake Base

1. Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
2. In a large mixing bowl, combine the cake mix, water, oil, eggs, lime juice, and zest.
3. Beat with an electric mixer on medium speed for 2 minutes until the batter is smooth and fluffy.
4. Pour the batter into the prepared pan and bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
5. Remove from the oven and let it cool for 10 minutes.

Step 2: Make the Key Lime Filling

1. In a medium bowl, whisk together sweetened condensed milk and key lime juice until the mixture thickens slightly.
2. In a separate bowl, whip 1 cup of heavy cream with 1 tablespoon powdered sugar until soft peaks form.
3. Gently fold the whipped cream into the lime mixture to create a light, creamy filling.
4. Add a few drops of green food coloring if you want a bright, key-lime look.

Step 3: Poke and Fill

1. Using the handle of a wooden spoon, poke holes all over the cake while it’s still warm.
2. Pour the key lime filling slowly over the top, letting it seep into all the holes.
3. Spread evenly with a spatula and let it cool completely — you can refrigerate it for at least 1 hour to help the flavors soak in.

Step 4: Prepare the Whipped Topping

1. In a chilled bowl, beat 1 cup of heavy cream, 3 tablespoons powdered sugar, and 1 teaspoon vanilla extract until stiff peaks form.
2. Fold in lime zest for a fresh citrus touch.
3. Spread the whipped topping evenly over the cooled cake.

Step 5: Garnish and Chill

1. Sprinkle the top with crushed graham crackers and extra lime zest.
2. For a tropical twist, add toasted coconut flakes or lime slices for decoration.
3. Refrigerate for at least 2–3 hours, or overnight for best flavor.

Serving Suggestions

Serve chilled and cut into squares. Each bite is creamy, tangy, and incredibly refreshing — like a slice of sunshine on your plate!

You can drizzle a bit of sweetened condensed milk or white chocolate sauce on top before serving for extra indulgence.

Tips for the Perfect Key Lime Poke Cake

• Use key limes if available — their flavor is more aromatic than regular limes.
• Don’t skip chilling; it helps the cake absorb the filling beautifully.
• You can replace the whipped topping with Cool Whip for convenience.
• For a twist, mix some cream cheese into the lime filling for a cheesecake-like texture.

Storage

• Store leftovers in an airtight container in the refrigerator for up to 4–5 days.
• This cake tastes even better the next day as the flavors blend perfectly.