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5.0 from 12 votes

Key Lime Poke Cake

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.

Prep Time
15 mins
Cook Time
15 mins
Additional Time
4 hrs 30 mins
Servings: 16
Course: 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

    Cup of Yum
  1. Preheat oven to 350°F and line a 9x13-inch pan with parchment paper or spray with non-stick cooking spray.
  2. 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.
  3. Spoon batter into the prepared pan and use an offset spatula or spoon to spread the batter into an even layer.
  4. Bake in preheated oven for 35-40 minutes, or until golden brown and the top of the cake springs back when lightly touched.
  5. 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.
  6. 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.
  7. 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.

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.