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key lime poke cake with lime spices and raspberries on top.

Key Lime Poke Cake


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.




  • 1 (15.25 oz) moist yellow cake mix
  • 1/2 cup vegetable oil
  • 3 eggs
  • 1 cup milk
  • 1 cup raspberries
  • 1 lime, zested


  • 1 (14 oz) can sweetened condensed milk
  • 1 cup heavy cream
  • 1/2 cup key lime juice (ad)
  • 1 lime, zested


  • 16 oz. carton heavy cream
  • 4 Tbsp. powdered sugar
  • 1 (8 oz) block cream cheese
  • 1 lime, zested


  • fresh limes and raspberries



  1. Preheat oven to 350 degrees.
  2. With a mixer, blend cake mix with oil, milk and eggs on medium speed for 2 minutes.
  3. Fold in raspberries and zest of 1 lime. 
  4. Pour batter into a 13 x 9 inch baking dish.
  5. Bake at 350 degrees for 30 to 40 minutes, or until toothpick comes out clean in the middle.


  1. In a separate bowl, mix sweetened condensed milk, heavy cream, lime juice and lime zest together by hand. Mixture will be thick. Set aside.


  1. Whip cream with a mixer until stiff peaks form. 
  2. Add powdered sugar, then spoon whipped cream into a separate bowl.
  3. Whip cream cheese with a mixer until smooth.
  4. Add whipped cream to cream cheese and blend well with mixer.
  5. Refrigerate topping until ready to serve.


  1. After cake is baked, poke a bunch of holes in it with the end of a wooden spoon. The more holes, the better.
  2. 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.
  3. Cover cake and refrigerate overnight in the refrigerator.
  4. The next day, spread whipped topping over cake and garnish as desired with lime slices, lime zest and raspberries. 


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 1/2 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.

Recipe adapted from Betty Crocker

  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Desserts
  • Method: Mix and Bake
  • Cuisine: American

Keywords: poke cake, key lime cake, raspberry cake