Key Lime Poke Cake is filled with refreshing lime zest, fresh raspberries and key lime juice to make it tangy and pucker worthy! It's the perfect cake for spring picnics, summer barbecues, and St. Patrick's Day celebrations.
Why You'll Love This Recipe
Key Lime Poke Cake will remind you of warm days and summer breezes. It's simple to make, plus it's light and moist, so I won't tell if you eat more than one slice! If you love key lime desserts, you might also try my No Bake Key Lime Pie recipe.
Poke cakes take me back to the days when I used to jab holes in Granny Tag's Prune Cake. It's still one of my favorite things to do. Since this recipe uses a cake mix, the preparation is super easy and comes together in minutes.
For the batter, you'll need a yellow cake mix, vegetable oil, eggs, milk, fresh raspberries and a lime.
The filling is made with sweetened condensed milk, heavy cream, key lime juice (ad) and lime zest. Make sure you purchase condensed milk and not evaporated.
Top the cake with homemade whipped cream made with heavy cream, powdered sugar, cream cheese and lime zest. If desired, garnish Key Lime Poke Cake with fresh lime slices, lime zest and raspberries.
To make the batter, blend cake mix with oil, milk and eggs on medium speed. Stir in the raspberries and lime zest. Pour batter into a 13 x 9 inch dish and bake at 350 degrees for 30 to 40 minutes.
In a separate bowl, mix sweetened condensed milk, heavy cream, lime juice and lime zest together to make the filling.
Whip heavy cream with a mixer until stiff peaks form. Add powdered sugar, then spoon whipped cream into a separate bowl. Whip cream cheese with a mixer until smooth. Add whipped cream to cream cheese and blend well with mixer. Refrigerate topping until ready to serve.
Poking the Cake
Once the cake has baked, poke lots of holes in it with the end of a wooden spoon or other round object. Don't be afraid to really get in there and push the end of the spoon down into the bottom.
Pour filling on top of warm cake. Push filling into holes with a spatula. Not all the filling will go into the cake. It's okay if some stays on top. Cover cake and refrigerate overnight in the refrigerator. The filling will set after refrigeration.
The next day, spread whipped topping over cake and garnish as desired with lime slices, lime zest and raspberries. (optional)
A poke cake gets its name from poking holes in it after baking. This allows the filling or icing to seep into the cake, creating a moist and flavorful crumb.
To save time, use Cool Whip instead of making homemade whipped cream for the topping. I prefer the taste of homemade whipped cream.
Yes, that's one of the best features of this cake! It can be made ahead and kept in the refrigerator up to 3 days. Add the garnishes right before serving.
Sure! It won't have the same taste, but it will still be delicious. I have used Nellie and Joe's Key Lime Juice (ad) for years in my pies and margaritas! It's a great juice for this cake.
- The filling is thick, so not all of it will seep into the holes. Don't be afraid to poke a bunch of holes with the end of a wooden spoon or something else that is ½ inch round. A fork or knife won't work.
- Refrigerating the cake overnight is necessary to help the filling ease into the cake. If you skip this step, the cake may not be as moist.
- Don't stress about the decorations. You can simply spread the whipped cream on top and add a little lime zest. Or, if you're feeling fancy, you can pipe topping around the edges and add lime slices with raspberries as a garnish.
Key Lime Poke Cake is a versatile dessert that is perfect for any occasion! If you love this recipe, try my other sweet treats...
- Blueberry Cheesecake Cupcakes
- Vintage Strawberry Cake
- Raspberry Slab Cheesecake
- Mini Strawberry Shortcakes
- Beryl's Chocolate Sheet Cake
View this recipe on Weekend Potluck and Meal Plan Monday.