June 12, 2016

Key Lime Poke Cake

Every Summer, I suddenly become obsessed with key lime everything and I have been craving it like crazy lately.  I love that super tart, make you pucker-up, flavor of key limes.  Key lime was not a flavor I ever ate growing up, but I have been hooked ever since my first bite of that key lime pie 6 or so years ago.

This poke cake satisfies my craving for both key lime and cake.  If you have ever made a poke cake, then you know how easy they are.

This delicious cake starts with a boxed white cake that you prepare according to package directions.  After it's baked, you poke holes all over and then cover it in a sweet and tart key lime mixture that soaks down into the cake and fills all those holes.  Top it all off with some fresh whipped cream and strawberries.  The perfect blend of tart and sweet.  What's your favorite key lime recipe?

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Key Lime Poke Cake
slightly adapted from: Betty Crocker
(Printable Recipe)

1 box white cake mix (plus ingredients called for on the box)

For the Key Lime Filling:
1 (14 oz.) can sweetened condensed milk
3/4 c. whipping cream
grated zest of 1/2 a lime
4 drops yellow food coloring, opt.
1 drop green food coloring, opt.
1/2 c. bottled key lime juice (I use Nellie and Joe's)

For Toppping:
1 1/4 c. whipping cream
1 tsp. vanilla
3 Tbl. sugar

For Garnish:
Fresh strawberries, sliced
lime slices, opt.
grated lime zest, opt.

Prepare and bake cake according to package directions for a 9x13-inch pan.  Remove from oven, cool for 5 minutes and then poke holes all over the cake using the handle of a wooden spoon, being careful not to poke all the way to the bottom; set aside.  

For the Filling: In a medium bowl, whisk together the sweetened condensed milk, whipping cream, lime zest and food coloring.  Last, stir in the key lime juice.  Once you add the key lime juice, it will start to thicken pretty quickly.  Pour filling over the top of the cake, spread back and forth so it fills the holes.  Refrigerate for at least one hour or up to overnight.  

For the Topping: Add the whipping cream to a medium bowl that has been chilled in the freezer.  Using a hand mixer, mix cream until frothy.  Add the vanilla and gradually add the sugar as you mix.  Mix until peaks form.  Spread over cake and garnish with sliced strawberries, sliced limes and grated lime zest, if desired.   


  1. This cake looks and sounds so yummy!

  2. I'm in the UK, so can you help with the cream measure, how much is 3/4c?

  3. can't seem to pin it.Can you check it out?

    1. I added a link right above the top of the first picture. It should allow you to pin it from there. Sorry about that - thanks!