Key Lime Poke Cake

This Key Lime Pie Poke Cake features a delicious lime filling topped with plenty of whipped cream. It's a fusion dessert that never disappoints.

Easy Key Lime Poke Cake Recipe

How to Make the Best Key Lime Poke Cake

The star of key lime desserts is well, key limes. They are different in size and flavor to Persian limes that are most commonly found in the produce section of the grocery store. This citrus laced poke cake to take to picnics, potlucks and parties due to the ease of preparation, the ability to easily transport, and the fresh and vibrant flavor.

• Ingredients you'll need to make homemade Key Lime Poke Cake: One box white cake mix (plus oil, water, and eggs to prepare), sweetened condensed milk, heavy cream, key lime juice, lime zest, vanilla extract, sliced almonds, granulated sugar, green food coloring, grated white chocolate to garnish the top.
• Kitchen tools you'll need: A stand mixer or a hand mixer, large bowl, medium bowl, measuring cups and spoons, a citrus grater, 13 x 9 inch baking dish or pan.
• What are key limes? Even though Key limes aren't exclusive to the Florida Keys, characteristically they are quite a bit smaller in size than a regular Persian or Mexican lime and they have a smoother skin and texture.
• The flavor is also more tart than a Persian lime that's found most often in the supermarket produce section. It adds a distinct tartness to the overall flavor.
• The juice of key limes is more yellow than green. In keeping with the color of the skin, I add a few drops of food coloring to the filling. This is for visual appeal, and doesn't alter the flavor at all.  This is completely optional.
• Is there a substitute for key lime juice? As discussed, you can use the juice from regular limes or you can use half lime juice and half lemon juice in keeping with the actual flavor of key limes. If you're unable to find key limes at your local grocery any lime will work well in this recipe.
• How do you store Key Lime Poke Cake? This cake will keep for up to 5 days in the refrigerator.

More Poke Cake Recipes to Make

Poke cakes come in a plethora of flavor combinations and they're so fun to make. They have the bonus of being made in a 13 x 9 inch pan making them easy to transport to family, church and office gatherings. Other Southern style poke cake flavors you may like to try:

• My Carrot Cake Poke Cake recipe is always popular at the holidays.
• Citrus filled Lemon Burst Poke Cake.
• Salted Caramel Coconut Poke Cake recipe is rich and decadent.
• Strawberries and Cream Poke Cake is a feast for the eyes.
• Hummingbird Cake Poke Cake is a riff on an iconic Hummingbird Cake recipe.
• Boston Cream Poke Cake from The Midnight Baker.

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5 from 2 votes

Key Lime Poke Cake

Prep Time15 minutes mins

Cook Time25 minutes mins

Cooling time2 hours hrs

Total Time2 hours hrs 40 minutes mins

Course: Cakes, Dessert

Cuisine: American

Keyword: key-lime-cake-recipe, key-lime-poke-cake

Servings: 16 Pieces

Calories: 458kcal

Author: Melissa Sperka

Ingredients

• 1 15.25 oz box white cake mix plus eggs, oil and water to prepare
• 1 14 oz can sweetened condensed milk
• 3 cups heavy cream divided
• ½ cup key lime juice
• 2 ½ tablespoon key lime zest
• 2 teaspoon pure vanilla extract divided
• ⅓ cup granulated sugar
• few drops green food coloring optional
• ¼ cup toasted sliced almonds
• 2 oz grated white chocolate

Cook ModePrevent your screen from going dark

Instructions

• Prepare prepare per the package directions in a 13 x 9 inch pan using the amounts of eggs, oil and water called for on the box. Bake per the instructions.
• Once baked, immediately use the end of wooden spoon or similar to poke holes over the surface of the cake.
• Use an electric mixer or a whisk to combine the sweetened condensed milk, 1 cup heavy cream, lime juice, 2 tablespoon lime zest and 1 teaspoon pure vanilla. Add a few drops of green food coloring, if desired.
• Pour the key lime filling over the top of the cake spreading into the holes. Chill completely.
• To frost: Use an electric mixer to whip the remaining 2 cups heavy cream, 1 teaspoon vanilla and ⅓ cup granulated sugar until stiff peaks form. Frost the top of the cake.
• Sprinkle with the remaining lime zest, toasted sliced almonds and grated white chocolate.
• Store covered and chilled until serving. Store leftovers in the refrigeratorr for up to 5 days.

Nutrition

Serving: 1piece | Calories: 458kcal | Carbohydrates: 46g | Protein: 5g | Fat: 29g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 62mg | Sodium: 252mg | Potassium: 80mg | Fiber: 12g | Sugar: 32g | Vitamin A: 661IU | Vitamin C: 3mg | Calcium: 47mg | Iron: 1mg

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