Key Lime Poke Cake
A refreshing dessert combining tart key lime flavors with a moist cake. Poke holes are filled with tangy cream, making every bite deliciously flavorful—a perfect treat for parties or family gatherings.
Ingredients
- 15.25 oz box Pillsbury white cake mix
- 1½ cups heavy whipping cream (divided; ¾ cup for filling, remainder for frosting)
- 14 oz can sweetened condensed milk
- ½ cup key lime juice
- 1 box lime Jell-O
- 1 cup boiling water
- ½ cup cold water
- ¾ cup plain Greek yogurt
- 7½ tbsp powdered sugar (for filling)
- ½ cup butter (for frosting)
- 8 oz cream cheese (for frosting)
- Additional powdered sugar (to taste, for frosting)
- 1 tsp lime zest, strawberries, graham cracker crumbs, food coloring (Optional toppings)
Instructions
Bake the Cake:
- Preheat the oven to 350°F. Prepare the white cake mix as directed on the box. Pour the batter into a 9×13-inch pan and bake for 27-30 minutes or until a toothpick comes out clean. Cool for 10-15 minutes.
Poke the Holes:
- Use a wooden spoon handle to poke holes evenly across the cooled cake, about 2 inches apart.
Prepare and Add Filling:
- Dissolve the lime Jell-O in 1 cup boiling water, then add ½ cup cold water. Separately, mix ¾ cup heavy whipping cream, Greek yogurt, and powdered sugar. Pour the Jell-O mixture into the cake holes and refrigerate for 2 hours.
Prepare Frosting:
- Beat butter and cream cheese until smooth. Gradually add powdered sugar and key lime juice until the desired consistency and flavor are achieved.
Assemble the Cake:
- Frost the chilled cake generously, spreading evenly across the top and sides. Garnish with optional toppings like lime zest or graham cracker crumbs. Chill for another hour before serving.
Notes
- Fresh key limes are recommended for the best flavor.
- Use a 13×9-inch cake pan for even baking.
- Chill the cake adequately to enhance the flavors and texture.
- Substitute gluten-free cake mix for a gluten-free version.
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