Key Lime Poke Cake
User Reviews
5
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Prep Time
15 mins
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Cook Time
45 mins
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Additional Time
4 hrs 30 mins
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Servings
16
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Course
Cake
Key Lime Poke Cake
Description
The Key Lime Poke Cake features a moist vanilla cake made with cake and pudding mixes, sour cream, and lime zest. After baking, holes are poked into the warm cake to allow a mixture of sweetened condensed milk, key lime juice, and heavy cream to soak in fully. This gives the cake a creamy, tart filling that permeates each bite. The cake is finished with whipped topping for lightness, and graham cracker crumbs and lime slices can be used as garnishes to add texture and visual appeal.
The lime zest added to the batter introduces a subtle citrus aroma, enhancing the tangy key lime filling. Baking until the cake springs back and is golden ensures a tender but stable texture that holds the filling well. The poke method allows the key lime mixture to infuse the cake evenly, preventing dryness and creating a moist, flavorful dessert.
This cake is suitable for serving chilled and works well for summer gatherings, potlucks, or as a refreshing end to any meal. The combination of creamy, tangy, and sweet elements creates a balanced dessert experience without being overly rich or heavy.
To store, keep the cake refrigerated and covered to maintain moisture and freshness for up to three days. Using the recommended brands for pudding and cake mixes can help achieve the intended texture.
Ingredients
For the cake
- 1 vanilla cake mix 15.25 ounces, package
- 1 vanilla pudding mix 3.4 ounces, instant, package
- ¾ cup sour cream
- ¾ cup vegetable oil
- 3 egg lightly beaten, large
- 2 teaspoons vanilla extract pure
- ½ cup water warm
- lime zest of 2
For the filling
- 1 sweetened condensed milk 14 ounces, can
- ⅔ cup key lime juice I used Nellie & Joe’s bottled key lime juice
- ⅔ cup heavy whipping cream
For the topping
- 8 ounces whipped topping thawed (Truwhip or Cool Whip, frozen
- graham cracker crumbs optional, for garnish
- lime optional, for garnish
Instructions
- Preheat oven to 350°F and line a 9x13-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.
Notes
- Store the cake covered in the refrigerator for up to three days to maintain texture and flavor.
- Adding pudding mix to the cake batter ensures a moist and tender crumb.
- Using a straw or wooden spoon handle to poke holes allows the key lime mixture to soak evenly into the cake.
- Graham cracker crumbs can be sprinkled on top for added texture and garnish.
User Reviews
Overall Rating
5
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