Key Lime Poke Cake
User Reviews
4.6
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Servings
18
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Calories
274 kcal
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Course
Others
Key Lime Poke Cake
Description
Key Lime Poke Cake combines a classic white cake base with a vibrant key lime filling. The cake is prepared using a box mix enhanced by eggs, oil, and water, then baked and immediately poked with holes to allow the liquid filling to penetrate. The filling includes sweetened condensed milk, key lime juice and zest, and heavy cream, which thickens quickly and seeps into the cake's crumb for added moisture and flavor.
Once the filling is distributed, the cake is chilled and topped with a whipped cream topping accented with additional lime zest. The result is a balance between the cake's tender crumb and the creamy, bright lime layers, offering a refreshing dessert. This poke cake works well for any occasion that calls for a chilled, citrus dessert, especially in warmer weather.
The technique of poking holes in the baked cake ensures the filling is absorbed deeply, enhancing moisture and tanginess throughout. Chilling before serving allows the flavors to meld and the topping to set properly.
Ingredients
Cake
- white cake mix one 15.25-ounce box
- 4 egg large
- 1 cup plus 2 tablespoons water
- 2 tablespoons vegetable oil or canola oil
Filling
- sweetened condensed milk one 14-ounce can
- ½ cup key lime juice
- ½ cup heavy whipping cream
- ½ teaspoon key lime zest
Topping
- whipped topping thawed (I used lite, one 8-ounce container
- ½ teaspoon key lime zest
Instructions
Cake
- Preheat oven to 350F, line a 9×13-inch pan with aluminum foil for easier cleanup, spray with cooking spray; set aside.
- To a large bowl, add all ingredients and beat with a handheld electric mixer for about 2 minutes. Turn batter out into prepared pan and bake for about 20 to 25 minutes, or until done. A toothpick should come out clean with a few moist crumbs but no batter. I recommend checking on this cake early and often to avoid burning it. I also suggest rotating your pan midway through baking to ensure even cooking.
- After cake comes out of the oven, poke holes all over the surface of the cake using the blunt end of a wooden spatula. I poked approximately 100 holes; set cake aside.
Filling
- To a medium bowl, add all ingredients, and whisk until combined. Mixture will thicken very quickly.
- Slowly and evenly pour mixture over the surface of the cake, allowing the mixture to seep into the holes. As necessary, help to encourage the mixture to sink into the holes by gently scraping the cake’s surface with a spatula, going back and forth. Some pooling at the surface is normal and okay because the filling mixture is very thick. Cover the cake and allow it to rest in the fridge for about 1 hour, or overnight.
Topping
- Evenly smooth the whipped topping over the surface, evenly sprinkle the zest, and serve. Cake will keep airtight in the fridge for up to 5 days.
- Adapted from Betty Crocker
Nutrition Information
Show DetailsNutrition Facts
Serving: 18Serving
Amount Per Serving
Calories 274 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 274kcal | 14% |
| Carbohydrates | 35g | 12% |
| Protein | 6g | 12% |
| Fat | 13g | 20% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 5g | 29% |
| Cholesterol | 59mg | 20% |
| Sodium | 143mg | 6% |
| Sugar | 29g | 58% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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