Key Lime Poke Cake

When it comes to cool and creamy treats, Key Lime Pie is king. And while this poke cake might not have that same silky pie texture, it delivers the same irresistibly refreshing citrus flavor — but in a soft, moist cake form! If you haven’t tried a poke cake before, you’re in for a treat. The unique poke method allows creamy filling to soak deep into the cake, ensuring that every bite is bursting with limey goodness.

Why You’ll Love This Recipe

Easy to make using a box cake mix
Filled with creamy, tangy lime flavor
Perfect for summer parties and potlucks
Make ahead and chill overnight for the best flavor

Ingredients

For the Cake:

1 box white cake mix, plus ingredients called for on the box

For the Filling:

1 (14 oz) can sweetened condensed milk
3/4 cup heavy whipping cream
1/2 cup bottled key lime juice
Zest from 1 lime

For the Topping:

1 1/2 cups heavy whipping cream
1 teaspoon vanilla extract
1/4 cup powdered sugar
Sliced limes and lime zest (optional, for garnish)

How to Make Key Lime Poke Cake

Bake the Cake: Prepare and bake the white cake mix according to package instructions in a 9×13-inch baking pan. Let it cool for about 5 minutes.
Poke Holes: Using the handle of a wooden spoon, poke holes all over the cake — but don’t go all the way through to the bottom.
Make the Filling: In a medium bowl, whisk together the sweetened condensed milk, whipping cream, and lime zest. Add the key lime juice and whisk again — the mixture will thicken quickly.
Fill the Cake: Pour the lime filling over the warm cake, spreading gently with a spatula to help it seep into the holes. Chill for at least 1 hour, or up to overnight.
Make the Topping: In another bowl, beat the heavy cream and vanilla with an electric mixer until it starts to thicken. Gradually add powdered sugar and beat until stiff peaks form.
Assemble: Spread whipped topping evenly over the chilled cake. Garnish with lime slices and zest, if desired.

Pro Tips

Use bottled key lime juice for convenience, but fresh lime juice works beautifully too.
For extra tang, mix a little lime juice into the whipped cream before topping.
Chill thoroughly before serving — it tastes even better the next day!

Storage Tips

Store leftover cake covered in the refrigerator for up to 4 days. For a make-ahead option, bake and fill the cake a day early, then add the whipped topping just before serving.

Serving Suggestions

This cool, creamy Key Lime Poke Cake pairs perfectly with iced coffee or a tropical fruit salad. It’s an ideal dessert for summer barbecues, pool parties, or any time you want to bring a taste of the tropics to your table.