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Key Lime Poke Cake

This Key Lime Poke Cake is a tangy, creamy dessert that's incredibly easy to make, starting from a boxed cake mix and bursting with flavor.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 1 hour 45 minutes
Servings: 12 slices
Course: Dessert, Potluck
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Cake
  • 1 box 15.25 ounces white cake mix
  • 3 large eggs
  • 1 cup water
  • 1/3 cup vegetable or canola oil
For the Key Lime Filling
  • 1 can 14 ounces sweetened condensed milk
  • 1/2 cup key lime juice Bottled key lime juice works fine if fresh isn't available.
  • 1/2 cup heavy whipping cream
  • 1 tablespoon key lime zest
For the Topping
  • 8 ounces whipped topping, thawed
  • extra key lime zest, for garnish

Method
 

Preparation
  1. Preheat your oven to 350°F and prepare a 9x13-inch pan by lining it with foil and spraying it with nonstick cooking spray.
  2. In a large bowl, combine the cake mix, eggs, water, and oil. Beat with a handheld mixer for about 2 minutes until the batter is smooth.
  3. Pour the batter into the prepared pan, smooth the top, and bake for 25 to 30 minutes.
  4. Let the cake cool for about 10 minutes, then poke holes across the entire surface using a wooden spoon or chopstick.
Filling
  1. In a medium bowl, whisk together the sweetened condensed milk, key lime juice, heavy whipping cream, and key lime zest until smooth and slightly thickened.
  2. Pour the key lime filling over the warm cake, ensuring it soaks into the holes. Cover and chill in the refrigerator for at least 1 hour.
Topping and Serving
  1. Once chilled, spread the whipped topping over the cake and garnish with extra key lime zest.
  2. Slice and serve the cake directly from the pan.

Notes

Chill time is essential for the filling to set properly. For the best results, use fresh-squeezed key lime juice if available.