Description
Key Lime Poke Cake is a bright, citrusy dessert made with a moist white cake base soaked in key lime filling and topped with fluffy whipped topping. Refreshing, creamy, and simple to make, this cake is a crowd-pleaser perfect for summer parties or any lime lover.
Ingredients
Units
Scale
- 1 box white cake mix (plus ingredients listed on the box: eggs, oil, water)
- 1 can (14 oz) sweetened condensed milk
- 1/2 cup key lime juice (fresh or bottled)
- 1 tsp key lime zest
- 1 tub (8 oz) whipped topping (e.g., Cool Whip), thawed
- Optional: lime slices or zest for garnish
Instructions
- Preheat oven and prepare white cake mix according to package instructions. Bake in a 9×13-inch pan until done.
- Allow the cake to cool for about 10 minutes. Then use the handle of a wooden spoon to poke holes all over the cake.
- In a bowl, mix sweetened condensed milk with key lime juice and zest until well combined.
- Pour the key lime mixture evenly over the warm cake, letting it soak into the holes.
- Let the cake cool completely, then spread whipped topping over the surface.
- Refrigerate for at least 2 hours before serving. Garnish with lime slices or zest if desired.
Notes
- Use fresh key lime juice for the best flavor, but bottled will work in a pinch.
- For a stronger lime flavor, add more zest to the topping or filling.
- This cake is best served chilled and can be made a day ahead.
- Store covered in the refrigerator for up to 4 days.
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 32g
- Sodium: 280mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 35mg