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Key lime poke cake takes all of the amazing flavors of key lime pie and combines them with a sweet vanilla cake for an easy, crowd-pleasing dessert.
I’m rounding out my week of easy recipes with yet another poke cake.
I know, I know. But when I love something, I think it’s fun to come up with as many flavor combinations as possible.
And that tart-sweet flavor of key lime pie is one that I love any time of year, but especially in the summer. This key lime poke cake has that amazing flavor but in poke cake form. It’s easy, delicious, and great for taking to parties and get-togethers.
WHAT ARE POKE CAKES?
I’ve been really into poke cakes this summer, if you couldn’t tell from my oreo poke cake and chocolate toffee poke cake posts.
If you haven’t had a poke cake yet, you’ve gotta try them. They’re easy to make and so much fun, and there are so many flavor options, whether it’s this key lime poke cake or my coconut poke cake.
Poke cakes are 9×13-inch sheet cakes that are baked, then “poked” with a large straw or the handle of a wooden spoon. Some kind of topping is then added, which soaks into the holes in the cake and adds tons of flavor.
In the case of this key lime poke cake, a vanilla cake gets topped with a mixture of key lime juice, condensed milk, and heavy cream. A layer of whipped topping gets added to finish off the cake.
The key lime filling gives this cake the amazing flavor of a key lime pie, but without the fuss of actually having to make a pie. It’s great for feeding a crowd, too!
HOW TO MAKE KEY LIME POKE CAKE
Poke cakes are full of flavor but are super easy to make – this key lime poke cake is no exception.
Ingredients you’ll need
For the cake base of this key lime poke cake, I use my doctored cake mix method with a vanilla cake mix and add a bit of lime zest. For the cake, you’ll need:
- 1 (15.25 ounce) package vanilla cake mix
- 1 (3.4 ounce) package instant vanilla pudding mix
- 3/4 cup sour cream
- 3/4 cup vegetable oil
- 3 large eggs, lightly beaten
- 2 teaspoons pure vanilla extract
- 1/2 cup warm water
- zest of 2 limes
My favorite brand of cake mix for these types of cakes is Betty Crocker. There is usually “pudding in the mix” – that’s ok, you will still add the box of pudding mix noted in the recipe.
If you don’t have sour cream on hand, plain yogurt will work. I prefer plain greek yogurt, but regular yogurt will work fine.
For the key lime filling, you will need:
- 1 (14-ounce) can sweetened condensed milk
- ⅔ cup key lime juice
- ⅔ cup heavy whipping cream
As much as I love fresh lemon and lime juice in recipes like lemon curd and lime curd, I’m not about to juice a billion tiny key limes.
I always use Nellie and Joe’s bottled key lime juice. Sometimes you can find it in the produce section, but sometimes it is with the other juices – it’ll just depend on your store.
You’ll also need an 8-ounce container of whipped topping and some graham crackers and lime slices for the topping and garnish.
If you don’t like using whipped topping, you can substitute stabilized whipped cream frosting.
Making this recipe
Start with the cake. Use a mixer to beat together the cake mix, pudding mix, sour cream, oil, eggs, vanilla, water, and lime zest for about 2 minutes.
Spread the cake batter into a greased or parchment-lined 13×9-inch pan and bake for 35-40 minutes, or until the top of the cake springs back when lightly touched and a toothpick inserted into the center comes out clean.
Let the cake cool for 10 minutes, then use a smoothie straw or the handle of a wooden spoon to poke holes across the top of the cake. Space the holes every inch or so and have them go halfway into the cake.
Now whisk together the sweetened condensed milk, key lime juice, and heavy cream. Pour this over the cake and use a spatula to spread it over evenly, making sure it gets into all of the holes.
Let the cake cool completely, then top it with the whipped topping, cover the cake, and place it into the refrigerator for at least 4 hours.
Before serving, garnish the cake with graham cracker crumbs and lime slices, if desired.
Store the cake in the refrigerator for up to 3 days.
MORE KEY-LIME-PIE-INSPIRED RECIPES
If you love the tart-sweet combo of key lime pie as much as I do, you need to check out these other key lime recipes, perfect for any time you’re craving a twist on the traditional key lime pie:
Key Lime Cheesecake
Key Lime Pie Bars
Key Lime Pie Ice Cream
Key Lime Pie Cookies
Key Lime Poke Cake
Ingredients
For the cake
- 1 package vanilla cake mix 15.25 ounces
- 1 package instant vanilla pudding mix 3.4 ounces
- ¾ cup sour cream
- ¾ cup vegetable oil
- 3 large eggs lightly beaten
- 2 teaspoons pure vanilla extract
- ½ cup warm water
- zest of 2 limes
For the filling
- 1 can sweetened condensed milk 14 ounces
- ⅔ cup key lime juice I used Nellie & Joe’s bottled key lime juice
- ⅔ cup heavy whipping cream
For the topping
- 8 ounces frozen whipped topping thawed (Truwhip or Cool Whip)
- graham cracker crumbs and lime slices for garnish optional
Instructions
- Preheat oven to 350°F and line a 9×13-inch pan with parchment paper or spray with non-stick cooking spray.
- In the bowl of a stand mixer, fitted with the paddle attachment, or with a hand mixer in a large bowl, beat together the cake mix, pudding mix, sour cream, oil, eggs, vanilla, water and lime zest on medium speed until well combined, about 2 minutes. Be sure to scrape the bottom of your bowl as needed.
- Spoon batter into the prepared pan and use an offset spatula or spoon to spread the batter into an even layer.
- Bake in preheated oven for 35-40 minutes, or until golden brown and the top of the cake springs back when lightly touched.
- Allow cake to cool for 10 minutes. Using a smoothie straw or the handle of a wooden spoon, poke holes across the cake, spaced every inch or so, halfway into the cake.
- In a medium bowl, whisk together the sweetened condensed milk, lime juice and heavy cream. Immediately pour the mixture evenly over the cake, making sure it gets into the holes. Allow cake to cool completely.
- Evenly spread the whipped topping onto the cake. Cover and chill for at least 4 hours. If desired, top with crushed graham crackers and lime slices before serving.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Can’t wait to try this! Looks delicious!
I hope you enjoy! Thanks for stopping by. Happy baking!
Jamie