Key Lime Poke Cake Recipe

Key Lime Poke Cake Recipe

How To Make Key Lime Poke Cake

Satisfy your cravings for citrus with this poke cake seeped in a sweet and tangy key lime mix. Garnish with fresh lime and strawberry for that summer vibe.

Preparation: 10 minutes
Cooking: 25 minutes
Refrigerate Time: 1 hour
Total: 1 hour 35 minutes



  • 1boxwhite cake mix,plus ingredients called for on the

For Key Lime Filling:

  • 1cancondensed milk,(14 oz), sweetened
  • ¾cupwhipping cream
  • ½zest lime,grated
  • 4dropsyellow food coloring
  • 1dropgreen food coloring
  • ½cupkey lime juice,bottled

For Topping:

  • cupwhipping cream
  • 1tspvanilla
  • 3tbspsugar

For Garnish:

  • fresh strawberries,sliced
  • lime slices
  • lime zest,grated


  1. Prepare and bake cake according to package directions for a 9×13-inch pan. Remove from oven, cool for 5 minutes and then poke holes all over the cake using the handle of a wooden spoon, being careful not to poke all the way to the bottom; set aside.

  2. In a medium bowl, whisk together the sweetened condensed milk, whipping cream, lime zest and food coloring. Last, stir in the key lime juice.

  3. Pour filling over the top of the cake, spread back and forth so it fills the holes. Refrigerate for at least 1 hour or up to overnight.

  4. Add the whipping cream to a medium bowl that has been chilled in the freezer. Using a hand mixer, mix cream until frothy. Add the vanilla and gradually add the sugar while mixing.

  5. Mix until peaks form. Spread over cake and garnish with sliced strawberries, sliced limes and grated lime zest, if desired.


  • Calories: 474.17kcal
  • Fat: 21.25g
  • Saturated Fat: 11.04g
  • Trans Fat: 0.19g
  • Monounsaturated Fat: 6.78g
  • Polyunsaturated Fat: 2.31g
  • Carbohydrates: 66.26g
  • Fiber: 0.71g
  • Sugar: 54.46g
  • Protein: 6.72g
  • Cholesterol: 60.45mg
  • Sodium: 364.59mg
  • Calcium: 251.65mg
  • Potassium: 289.25mg
  • Iron: 0.78mg
  • Vitamin A: 146.87µg
  • Vitamin C: 7.49mg
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