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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.

Slice of key lime poke cake garnished with a lime slice on a white plate.

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.

Cake server picking up a slice of key lime poke cake from a white cutting board.

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!

Ingredients for key lime poke cake arranged on a blue countertop.

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
Vanilla cake batter with lime zest mixed in a white bowl.

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
Baked vanilla cake with lime zest in a metal cake pan.

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.

Vanilla cake topped with a mixture of key lime juice and condensed milk.

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.

Overhead view of a sliced key lime poke cake garnished with graham cracker crumbs and slices of lime.

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.

Fork cutting a bite off of the corner of a slice of key lime poke cake on a white plate.

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:

Close up of individual key lime cheesecakes with graham cracker crumble

Key Lime Cheesecake

4.43 from 14 ratings
Coconut graham cracker crust topped with Key Lime Cheesecake filling and a swirl of whipped cream creates a simple and delicious dessert for every summer occasion.
View Recipe
Key lime pie bars on a white plate with another plate of bars and a wire rack with more bars in the background

Key Lime Pie Bars

4.47 from 88 ratings
With a creamy filling that is both tart and sweet and a coconut graham cracker crust, these Key Lime Pie Bars are the definition of summer in one perfect bite! These bars are easy to make and a great alternative to a traditional key lime pie.
View Recipe
Overhead view of 2 key lime pie ice cream cones set on top of a loaf container of key lime pie ice cream on a marble countertop

Key Lime Pie Ice Cream

4.45 from 65 ratings
Key Lime Pie Ice Cream is a tart and sweet ice cream version of your favorite key lime pie! Simply whisk the base together and churn it in your ice cream maker – no extra cooking or chilling required.
View Recipe

Key Lime Pie Cookies

If you LOVE key lime pie, you will adore these key lime pie cookies that taste just like the pie!! These soft and chewy delights have key lime juice, zest and even graham cracker crumbs! 
View Recipe

Key Lime Chocolate Tart

Tart limes pair with chocolate for a fresh take on dessert.
View Recipe
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Key Lime Poke Cake

By: Jamie
5 from 4 ratings
Prep: 15 minutes
Cook: 45 minutes
Cooling and Chilling Time: 4 hours 30 minutes
Servings: 16
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.

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
  • cup key lime juice I used Nellie & Joe’s bottled key lime juice
  • 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

Store in the refrigerator, covered, for up to 3 days.
Betty Crocker is my preferred brand of cake mix for these cakes. If there is already “pudding in the mix” that is fine – you will still want to add the box of pudding mix as directed in the recipe.

Nutrition

Calories: 303kcal, Carbohydrates: 32g, Protein: 3g, Fat: 19g, Saturated Fat: 6g, Polyunsaturated Fat: 6g, Monounsaturated Fat: 4g, Trans Fat: 0.2g, Cholesterol: 51mg, Sodium: 253mg, Potassium: 82mg, Fiber: 0.5g, Sugar: 17g, Vitamin A: 288IU, Vitamin C: 3mg, Calcium: 110mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

5 from 4 votes (4 ratings without comment)

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2 Comments

  1. Linda Uehlein says:

    Can’t wait to try this! Looks delicious!

    1. Jamie says:

      I hope you enjoy! Thanks for stopping by. Happy baking!
      Jamie