Key Lime Poke Cake

Key Lime Poke Cake is a moist yellow or white cake that’s baked, poked with holes, and soaked with tangy key lime syrup before being topped with whipped cream and lime zest—for a refreshing tropical treat.

Why You’ll Love This Recipe

Citrus lovers rejoice—every bite of this cake is infused with bright, zesty flavor and a delightful creamy texture. It’s easy to prepare, visually appealing, and perfect for warm-weather gatherings or any occasion that calls for something light yet indulgent.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

  • Yellow cake mix (or homemade white/yellow cake)

  • Eggs, oil, and water (per cake mix directions)

  • Prepared key lime juice (fresh or bottled)

  • Sweetened condensed milk

  • Whipped topping or whipped cream

  • Lime zest (for garnish)

Directions

  1. Bake the cake: Prepare and bake cake in a 9×13‑inch pan according to mix or recipe directions. Cool for 10 minutes.

  2. Poke the cake: Use the handle of a wooden spoon or a skewer to poke holes evenly across the cake—about 1–2 holes per inch.

  3. Make lime syrup: In a bowl, whisk together key lime juice and sweetened condensed milk until smooth.

  4. Pour syrup: Slowly pour the lime mixture over the warm cake, allowing it to sink into the holes.

  5. Chill: Refrigerate the cake for at least 2 hours (or overnight) to fully absorb the syrup.

  6. Frost: Spread whipped topping over the chilled cake evenly. Garnish with lime zest or thin slices.

  7. Serve: Slice into squares and enjoy a creamy, citrus-soaked delicacy.

Servings and timing

  • Yield: 12–15 servings

  • Prep time: 15 minutes

  • Bake time: Per mix—approximately 25–30 minutes

  • Chill time: Minimum 2 hours (preferably overnight)

  • Total time: Around 3 hours

Variations

  • Graham crust bottom: Press 1 cup graham cracker crumbs mixed with melted butter into the pan before baking for added texture.

  • Key lime curd topping: Add dollops of lime curd atop whipped cream for extra tartness.

  • Coconut twist: Garnish with toasted coconut for tropical flavor.

  • Mini versions: Bake in muffin tins and poke a single hole in each—adjust syrup accordingly.

Storage/Reheating

  • Storage: Keep covered in the refrigerator for up to 4 days.

  • Freezing: Not recommended—the texture changes.

  • Serving: Serve cold straight from the fridge or allow 10 minutes at room temperature for softer cream.

FAQs

Can I use bottled lime juice?

Yes—use ½ cup bottled plus 1 Tbsp zest. Fresh juice yields a brighter flavor.

Can I make the cake from scratch?

Absolutely—use your favorite vanilla or yellow cake recipe in a 9×13 pan.

How do I avoid it becoming soggy?

Don’t over-pour syrup—go slowly so it absorbs without pooling on top.

Can I use real key limes?

Yes—use 1 cup key lime juice or substitute 3/4 cup Persian lime juice if needed.

Can I replace whipped topping with Cool Whip?

Yes—Cool Whip works well; fresh whipped cream may soften more quickly.

Is it too sweet?

The tart key lime balances sweetness; reduce condensed milk if desired.

Can I make it ahead?

Yes—ideally a day ahead so syrup fully infuses the cake.

Can I make mini poke cake?

Yes—see Mini versions above, and reduce bake time to 18–20 minutes.

How do I get neat squares?

Use a sharp knife cleaned between cuts—dip in hot water and dry for the best results.

Can I add fresh fruit?

Yes—top with sliced strawberries, blueberries, or raspberries before serving.

Conclusion

Key Lime Poke Cake is a wonderfully simple yet refreshingly tangy dessert that’s bursting with tropical flavor. Light, creamy, and easy to prepare, it’s perfect for summer get-togethers, potlucks, or whenever you want a bright, citrus celebration.

Print

Key Lime Poke Cake

Key Lime Poke Cake is a refreshing citrus dessert made with a tender white cake soaked in tangy key lime filling, topped with whipped cream and lime zest—perfect for warm-weather gatherings and easy entertaining.

  • Author: Mariem
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Total Time: 3 hours
  • Yield: 1216 servings 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

Scale
  • 1 box white cake mix (plus ingredients listed on box: eggs, oil, water)
  • 1 cup sweetened condensed milk
  • 1/2 cup key lime juice (fresh or bottled)
  • 1 tablespoon key lime zest
  • 1 cup heavy whipping cream
  • 1/4 cup powdered sugar
  • 1 teaspoon vanilla extract
  • Optional: lime slices or zest for garnish

Instructions

  1. Preheat oven and prepare cake mix according to package directions. Bake in a 9×13-inch pan and let cool for 10 minutes.
  2. Using the handle of a wooden spoon, poke holes all over the cake, about 1 inch apart.
  3. In a bowl, whisk together sweetened condensed milk, key lime juice, and lime zest until smooth.
  4. Pour the lime mixture evenly over the cake, making sure it seeps into the holes. Let cool completely, then refrigerate for at least 2 hours.
  5. In a chilled bowl, whip heavy cream with powdered sugar and vanilla until stiff peaks form.
  6. Spread whipped cream over the chilled cake. Garnish with lime zest or slices if desired.
  7. Slice and serve cold. Store leftovers covered in the refrigerator.

Notes

  • Use key limes for the most authentic flavor, but Persian limes can be substituted.
  • Make sure cake is slightly warm when pouring filling to help absorption.
  • Whipped topping or cream cheese frosting can be used as an alternative to whipped cream.
  • This cake improves in flavor after chilling overnight.

Nutrition

  • Serving Size: 1 slice
  • Calories: 310
  • Sugar: 28g
  • Sodium: 280mg
  • Fat: 15g
  • Saturated Fat: 9g
  • Unsaturated Fat: 5g
  • Trans Fat: 0g
  • Carbohydrates: 40g
  • Fiber: 0g
  • Protein: 4g
  • Cholesterol: 60mg

Keywords: key lime cake, poke cake, citrus dessert, summer dessert, lime poke cake

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