Key Lime Poke Cake
Indulge in the zesty, tropical goodness of this Key Lime Poke Cake—an easy dessert perfect for summer gatherings or any occasion that craves a refreshing twist. This vibrant treat starts with a moist white cake infused with a tangy blend of sweetened condensed milk, freshly squeezed key lime juice, and aromatic zest that’s poured into poked holes, ensuring a burst of citrusy flavor in every bite. Topped with a fluffy layer of whipped topping and a sprinkle of crushed graham crackers for that classic pie-inspired finish, this cake combines creamy, sweet, and tart elements in a stunningly simple-to-make dessert. Add a hint of green food coloring for an extra pop of color and garnish with lime slices to wow your guests. With just 15 minutes of prep and a few pantry staples, this chilled, no-fuss dessert will quickly become a crowd favorite!
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Recipe Information
Ingredients
- 1 box white cake mix
- 3 large eggs
- 0.5 cup vegetable oil
- 1 cup water
- 14 oz sweetened condensed milk
- 0.5 cup key lime juice
- 2 teaspoons key lime zest
- 8 oz whipped topping (such as Cool Whip)
- 3 drops green food coloring (optional)
- 0.5 cup graham crackers, finely crushed (for garnish)
- 4 slices lime slices (optional, for garnish)
Instructions
Preheat the oven to 350°F (175°C). Grease a 9x13-inch baking dish and set aside.
In a large mixing bowl, combine the white cake mix, eggs, vegetable oil, and water. Mix until well combined and smooth, approximately 2-3 minutes.
Pour the cake batter into the prepared baking dish and spread it evenly.
Bake the cake in the preheated oven for 25-30 minutes or until a toothpick inserted in the center comes out clean.
Once baked, allow the cake to cool for 10 minutes. Using the end of a wooden spoon, poke holes all over the cake, approximately 1 inch apart.
In a medium mixing bowl, whisk together the sweetened condensed milk, key lime juice, and key lime zest until smooth. Add green food coloring (if using) and mix until the color is evenly distributed.
Pour the key lime mixture over the cake, making sure it seeps into the holes. Gently spread it across the top with a spatula for even coverage.
Refrigerate the poke cake for at least 2 hours to allow the flavors to meld and the cake to chill.
Once chilled, spread the whipped topping evenly over the top of the cake.
Sprinkle the crushed graham crackers over the whipped topping as garnish.
Optional: Add lime slices on top for extra flair before serving.
Slice and serve chilled. Store any leftovers in the refrigerator for up to 3 days.
Nutrition Facts
Calories |
4970 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 207.7 g | 266% | |
| Saturated Fat | 76.2 g | 381% | |
| Polyunsaturated Fat | 68.5 g | ||
| Cholesterol | 693 mg | 231% | |
| Sodium | 4261 mg | 185% | |
| Total Carbohydrate | 717.3 g | 261% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 468.1 g | ||
| Protein | 65.3 g | 131% | |
| Vitamin D | 3.9 mcg | 19% | |
| Calcium | 2078 mg | 160% | |
| Iron | 12.7 mg | 71% | |
| Potassium | 2187 mg | 47% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
