When it comes to cool and creamy treats, Key Lime Pie is king. And while this poke cake might not have the same cool and silky feel as the original, it does have the same irresistibly refreshing citrus flavor… but in poke cake form! And if you’re not yet familiar with poke cake, it’s high time you become acquainted because the poke cake method is a unique one that allows creamy flavored filling to sink down into the crumb of the cake so each and every bite if full of yummy flavor.
Here’s the idea with a poke cake: You literally poke the cake all over with the end of a wooden spoon, almost all the way to the bottom but without poking all the way through. Then, you pour a filling over the top so it seeps down into those holes to flavor the cake.
In this case, that filling is a sweet whipped cream mixture flavored with key lime juice, so while it lends a creamy bite to the cake, it also has that refreshing citrus thing going on.
More whipped cream goes over the top of the cake, in case you were worried things weren’t creamy enough.
It’s an easy cake, a casual cake, but oh boy is it a delicious one. Not only is it moist and creamy and sweet, it also has that delicious zing of key lime to keep things nice and bright.
Key Lime Poke Cake
Serves 8 Prep 10m Cook 20m Inactive 1h
- 1 box white cake mix, plus ingredients called for on box
For the filling:
- 1 (14 oz) can sweetened condensed milk
- 3/4 cup heavy whipping cream
- 1/2 cup bottled key lime juice
- Zest from 1 lime
For the topping:
- 1 1/2 cups heavy whipping cream
- 1 teaspoon vanilla extract
- 1/2 cup powdered sugar
- Prepare and bake cake according to package instructions in a 9x13-inch baking pan.
- Let cool for 5 minutes, then poke holes all over cake with the handle of a wooden spoon, but don't poke through to the bottom. Set aside.
- For the filling, add condensed milk, whipping cream and lime zest to a medium bowl. Whisk to combine. Add lime juice and once again, whisk to combine. It will start to thicken quickly; pour over cake, spreading with a spatula to encourage it to fill in holes. Chill for at least 1 hour, and up to overnight.
- While cake chills, make the topping. To a medium bowl, add whipping cream and vanilla extract. Beat with an electric mixer until starting to thicken, then gradually add powdered sugar and continue beating until stiff peaks form.
- Spread over cake and garnish with sliced limes and lime zest, if desired. Enjoy!
Recipe adapted from The Recipe Critic.