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Key Lime Poke Cake
5 from 12 votes

Key Lime Poke Cake

Key Lime Poke Cake combines a moist vanilla base with a tart and creamy key lime filling. The vanilla cake is baked with added lime zest, then poked to allow a sweetened condensed milk and key lime juice mixture to soak throughout. It is topped with whipped topping and optionally garnished with graham cracker crumbs and lime slices, resulting in a refreshing, luscious dessert with a balance of sweet and citrus flavors.

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

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

    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 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.