Key Lime Poke Cake

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Key Lime Poke Cake is an easy cake recipe, combining a layer of white cake, a layer of zesty key lime filling and topped with some heavy whipped topping. I like to finish the cake with some finely shredded lime zest and lime slices for a burst of fresh lime flavor.

Key Lime Poke Cake

This recipe is based on an old fashioned lime poke cake. This is a cake I’ve been baking for years as it requires little hand’s on preparation, just time in the refrigerator to allow each layer to set.

For ease I like to use a box of white cake mix when making my lime poke cake recipe. It makes a great after dinner dessert, but is also ideal for any pot luck dinner as you can layer it up and store it in the refrigerator until you are ready to serve.

Lime has a great sharp citrus flavor which works well in cakes. I balance the sour lime layer in my lime poke cake with sweetened condensed milk. This is a great tasting cake and I rarely have any leftovers.

Key lime poke cake ingredients

• CAKE MIX: I use a box of white cake mix for the base of the cake, which I prepare in a 9×13 inch pan.
• CONDENSED MILK: a 14-ounce can of sweetened condensed milk is added to the lime which helps balance out the sourness of the citrus.
• LIME: I use both Key lime juice and the zest of a lime in the lime cake layer.
• CREAM: I also use heavy whipping cream in the lime green layer of the cake.
• FOOD COLORING: I color the lime layer with a little green food coloring, this is entirely optional.
• TOPPING: I use frozen and thawed whipped topping to top the cake.
• GARNISH: the cake is garnished with the zest of a lime and some lime slices.

How to make key lime poke cake

Prepare the cake according to the package instructions in a 9×13 baking dish and allow to cool completely.

Use a fork or wooden skewer to poke small holes all over the cake.

In a medium bowl, whisk together the condensed milk, lime juice, whipping cream, lime zest, and green food coloring until just combined.

Spread the mixture over the top of the cake.

Cover the pan and place the cake in the refrigerator to chill for one hour.

Spread the whipped topping over the entire cake. You may not need the whole container to cover the cake. Cover the pan and return the cake to the refrigerator to chill for at least one hour or up to overnight.

Top the whipped cream with lime zest and lime slices before serving.

Flavor variations

• I’ve used a white cake mix, but you could also use a box of yellow cake mix.
• If you can’t find key lime juice, substitute with regular lime juice or freshly squeezed lime juice.
• I’ve used lime to flavor the cake, but you could also swap in other citrus flavors like lemon, sweet orange or grapefruit.

Serving suggestion

The delicious cake is perfect as it is. However, you could also serve the cake with a drizzle of heavy cream, or a scoop of your favorite vanilla or dairy ice cream.

Recipe hints & tips

• Ensure the cake has completely cooled before adding the lime filling. If the cake is still warm it will melt the filling.
• The cake filling needs to be chilled for an hour before adding the cream topping.
• Once the cake has been topped, it needs to go back into the refrigerator for another hour to set completely.
• Get ahead and bake the cake the day before, and add the lime filling. Then all you need to do is add the whipped topping an hour before serving the cake.

How to store

Leftovers – This is a cake that is best enjoyed fresh the day you make it, but you can cover any leftover cake and store in the refrigerator for 2-3 days.

Freeze – I don’t recommend freezing the whole cake, as the whipped topping has already been frozen so you cannot refreeze.

FAQs

Try these great tasting cakes here at When is Dinner

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