Key Lime Poke Cake recipe from real key lime juice and sweetened condensed milk. We used a rich filling instead of jello in the Key Lime Poke Cake
One of the easiest but very impressive desserts is a poke cake. A poke cake is a baked cake with holes poked in it and then a filling is poured over the cake that soaks into the holes. Fillings can be anything from different flavors of liquid jello to a puddings. Poke cakes are amazing moist and flavorful.
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This Key Lime Poke Cake has all those flavors we love from a key lime pie but in a wonderful easy cake. We use key lime juice and fresh key lime zest for an amazing flavor. And the whipped cream and sweetened condensed milk in the filling gives a richness to a plain white cake.
Key Lime Poke Cake Recipe
Ingredients:
- 1 box white cake mix, prepared in a 9×13 pan
- 1 14-ounce can sweetened condensed milk
- ½ cup Key lime juice
- ½ cup heavy whipping cream
- Zest from one lime
- Green food coloring (optional)
For Topping:
- 16 ounces frozen whipped topping, thawed
- Zest from one lime
- Lime slices
Equipment Needed:
How to make a Key Lime Poke Cake (no jello)
Prepare the white cake according to the package instructions in a 9×13 baking dish (preferable clear) and allow it to cool completely.
When the cake is completely cooled, use a fork or wooden skewer to poke small holes all over the cake.
Poke cakes should have a uniform amount of holes so the key lime filling is able to spread throughout the cake.
In a medium bowl, whisk together the condensed milk, lime juice, whipping cream, lime zest, and green food coloring until just combined.
Spread the key lime mixture over the top of the cake. Cover the pan and place the cake in the refrigerator to chill for one hour.
Remove the key lime poke cake from the fridge and spread the whipped topping over the entire cake. You may not need the whole container to cover the cake. Cover the pan and return the cake to the refrigerator to chill for at least one hour or up to overnight.
Top the whipped cream with lime zest and lime slices before serving. This recipe serves 15 and would be perfect for any spring gathering or anytime you need to serve a crowd.
Other Desserts:
- Strawberry Banana Layered Trifle
- Knock You Naked Cake
- Pineapple Upside Down Cupcakes
- Butter Pecan Bundt Cake
- Strawberry Shortcake
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Key Lime Poke Cake
Equipment
- 9 X 13 Baked Dish
- Wooden Skewer (or fork)
Ingredients
- 1 box white cake mix prepared in a 9×13 pan
- 1 14-ounce can sweetened condensed milk
- ½ cup Key lime juice
- ½ cup heavy whipping cream
- Zest from one lime
- Green food coloring optional
Topping
- 1 16 ounces container frozen whipped topping thawed
- Zest from one lime
- Lime slices
Instructions
- Prepare the white cake according to the package instructions in a 9×13 baking dish (preferable clear) and allow it to cool completely.
- When the cake is completely cooled, use a fork or wooden skewer to poke small holes all over the cake.
- Poke cakes should have a uniform amount of holes so the key lime filling is able to spread throughout the cake.
- In a medium bowl, whisk together the condensed milk, lime juice, whipping cream, lime zest, and green food coloring until just combined.
- Spread the key lime mixture over the top of the cake. Cover the pan and place the cake in the refrigerator to chill for one hour.
- Remove the key lime poke cake from the fridge and spread the whipped topping over the entire cake. You may not need the whole container to cover the cake. Cover the pan and return the cake to the refrigerator to chill for at least one hour or up to overnight.
- Top the whipped cream with lime zest and lime slices before serving.
Nutrition
