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Key Lime Poke Cake

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This Key Lime Poke Cake is light, tangy, and topped with a creamy whipped topping that tastes just like a slice of key lime pie. Made with a simple box cake mix and an easy homemade key lime filling, this dessert is a total crowd-pleaser. The lime flavor soaks into every bite, making it extra moist and flavorful.

Ingredients

Scale

For the Cake:

  • 1 box white cake mix (plus ingredients listed on box: eggs, oil, water)

  • Zest of 1 lime (optional, for extra flavor)

For the Filling:

  • 1 can (14 oz) sweetened condensed milk

  • ½ cup key lime juice (bottled or fresh)

  • 1 tbsp lime zest

  • Optional: 1–2 drops green food coloring for a light lime tint

For the Topping:

  • 1 container (8 oz) whipped topping (like Cool Whip), thawed

  • ½ cup powdered sugar (optional, for added sweetness)

  • Lime slices or zest for garnish

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.

  2. Prepare the white cake mix according to package instructions. Stir in lime zest if using.

  3. Pour into the prepared pan and bake as directed (usually about 25–30 minutes), until a toothpick comes out clean.

  4. Let the cake cool for 10 minutes, then use the handle of a wooden spoon to poke holes all over the cake.

  5. In a bowl, whisk together sweetened condensed milk, key lime juice, and zest. Add food coloring if desired.

  6. Slowly pour the lime mixture over the warm cake, letting it soak into the holes.

  7. Refrigerate cake for at least 2 hours, or until fully chilled.

  8. In a separate bowl, mix whipped topping with powdered sugar if you’d like it sweeter.

  9. Spread topping over chilled cake. Garnish with lime zest or slices before serving.

Notes

  • For extra citrus punch, use fresh key limes if you can find them.

  • You can also use lemon or orange juice for a twist on the flavor.

  • Store leftovers covered in the fridge for up to 4 days.

Find it online: https://ukfinda.com/key-lime-poke-cake/