Key Lime Poke Cake

Tempting Key Lime Poke Cake: A Taste of Tropical Bliss

Embark on a culinary journey to the tropics with our irresistible Key Lime Poke Cake recipe! Bursting with the vibrant flavors of tangy key lime, creamy whipped topping, and moist cake, this dessert is a true slice of paradise. Whether you’re hosting a summer barbecue, celebrating a special occasion, or simply craving a taste of the sunshine state, this cake is sure to delight your taste buds and transport you to a tropical paradise.


Key lime pie is a beloved dessert known for its tangy citrus flavor and creamy texture. Our Key Lime Poke Cake takes inspiration from this classic treat and transforms it into a delightful and easy-to-make dessert that’s perfect for any occasion. With a tender white cake base infused with a zesty key lime filling and topped with fluffy whipped cream, this cake is a refreshing and indulgent treat that will have you coming back for more.


  • 1 box white cake mix, plus ingredients called for on the box
For the Filling:
  • 1 (14 oz) can sweetened condensed milk
  • 3/4 cup heavy whipping cream
  • 1/2 cup bottled key lime juice
  • Zest from 1 lime
For the Topping:
  • 1 1/2 cups heavy whipping cream
  • 1 teaspoon vanilla extract
  • 1/2 cup powdered sugar


  1. Prepare Cake: Preheat your oven according to the instructions on the cake mix box. Grease and flour a 9×13 inch baking dish. Prepare the cake batter according to the instructions on the box and pour it into the prepared baking dish.
  2. Bake: Bake the cake according to the instructions on the box. Once baked, remove it from the oven and let it cool slightly.
  3. Prepare Filling: While the cake is still warm, use the handle of a wooden spoon to poke holes all over the top of the cake.
  4. Make Filling: In a mixing bowl, whisk together the sweetened condensed milk, heavy whipping cream, key lime juice, and lime zest until well combined.
  5. Fill Holes: Pour the key lime filling evenly over the warm cake, making sure to fill the holes.
  6. Chill: Place the cake in the refrigerator to chill and set for at least 1 hour.
  7. Prepare Topping: In a separate mixing bowl, beat the heavy whipping cream, vanilla extract, and powdered sugar until stiff peaks form.
  8. Top Cake: Spread the whipped cream topping evenly over the chilled cake.
  9. Garnish: Garnish the cake with additional lime zest or slices for a decorative touch.
  10. Chill Again: Return the cake to the refrigerator and chill for an additional 1-2 hours before serving.
  11. Serve: Slice the cake into squares and serve chilled. Enjoy the tropical bliss!

Cook Notes and Variations:

  • Graham Cracker Crust: For added texture and flavor, sprinkle crushed graham crackers over the whipped cream topping before serving.
  • Coconut: Add a sprinkle of shredded coconut to the whipped cream topping for a tropical twist.
  • Cream Cheese Filling: For a richer filling, mix softened cream cheese with the sweetened condensed milk and key lime juice before pouring over the cake.

Frequently Asked Questions (FAQs):

Q: Can I use fresh key limes instead of bottled key lime juice? A: Yes, you can use fresh key limes if you prefer. Simply juice the limes and use the equivalent amount of fresh juice in the recipe.

Q: Can I make this cake ahead of time? A: Yes, you can prepare the cake and refrigerate it for up to 24 hours before serving. Just be sure to cover it tightly with plastic wrap to prevent it from drying out.

Q: Can I use a different type of cake mix for this recipe? A: While white cake mix is traditional for Key Lime Poke Cake, you can experiment with different flavors such as lemon or vanilla for a unique twist.

Q: Can I make this cake without the whipped cream topping? A: Yes, you can omit the whipped cream topping if you prefer. The key lime filling is delicious on its own, or you can top the cake with a dusting of powdered sugar before serving.

Keto and Low-Carb Versions:

For those following a keto or low-carb lifestyle, here’s how to adapt this recipe:

  • Almond Flour Cake: Replace the white cake mix with a keto-friendly almond flour cake recipe sweetened with erythritol or stevia.
  • Lime Extract: Use lime extract or fresh lime zest instead of bottled key lime juice to reduce the carb content.
  • Whipped Coconut Cream: Whip coconut cream with powdered erythritol and vanilla extract for a dairy-free and keto-friendly whipped cream topping.

By making these simple substitutions, you can enjoy a keto-friendly version of Key Lime Poke Cake that’s perfect for your dietary needs.

Savor the taste of the tropics with our irresistible Key Lime Poke Cake. With its tangy key lime filling, moist white cake base, and fluffy whipped cream topping, this dessert is a true delight for the senses. Whether served at a summer picnic, a backyard barbecue, or a special celebration, this cake is sure to impress. So grab your ingredients and get ready to indulge in a slice of tropical bliss!

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