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
-
Bake the cake: Prepare and bake cake in a 9×13‑inch pan according to mix or recipe directions. Cool for 10 minutes.
-
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.
-
Make lime syrup: In a bowl, whisk together key lime juice and sweetened condensed milk until smooth.
-
Pour syrup: Slowly pour the lime mixture over the warm cake, allowing it to sink into the holes.
-
Chill: Refrigerate the cake for at least 2 hours (or overnight) to fully absorb the syrup.
-
Frost: Spread whipped topping over the chilled cake evenly. Garnish with lime zest or thin slices.
-
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.
PrintKey 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.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 3 hours
- Yield: 12–16 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 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
- Preheat oven and prepare cake mix according to package directions. Bake in a 9×13-inch pan and let cool for 10 minutes.
- Using the handle of a wooden spoon, poke holes all over the cake, about 1 inch apart.
- In a bowl, whisk together sweetened condensed milk, key lime juice, and lime zest until smooth.
- 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.
- In a chilled bowl, whip heavy cream with powdered sugar and vanilla until stiff peaks form.
- Spread whipped cream over the chilled cake. Garnish with lime zest or slices if desired.
- 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