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Key Lime Poke Cake

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A refreshing dessert combining the creamy tartness of Key limes with a light and fluffy cake, perfect for warm months.

Ingredients

Scale
  • 1 box white cake mix, plus ingredients listed on the box
  • 1 (14 ounce) can sweetened condensed milk
  • 1 (12 ounce) can evaporated milk
  • 2/3 cup Key lime juice (bottled or fresh)
  • Yellow and green food coloring (optional)
  • 2 teaspoons lime zest, plus more for garnish
  • 2 cups heavy whipping cream
  • 2 tablespoons granulated sugar
  • Slices of lime (for garnish, optional)

Instructions

  1. Prepare the white cake in a 9 x 13 inch pan, following the instructions on the box. Let cool for 5-10 minutes.
  2. Using the handle of a wooden spoon (approximately 1/2 inch in diameter), poke holes in the cake about 1 inch apart and ensure the handle goes all the way to the bottom.
  3. In a medium bowl, whisk together the sweetened condensed milk, evaporated milk, and lime zest.
  4. Add the Key lime juice and optional food coloring, then whisk to combine. The mixture will thicken immediately.
  5. Pour the Key lime filling over the cake and spread it across the surface and down the sides, ensuring all holes are filled.
  6. Loosely cover the cake and refrigerate for at least 2 hours, or up to 1 day.
  7. Make the whipped cream topping.
  8. Spread the whipped cream over the cake before serving.

Notes

For best results, let the cake sit overnight in the refrigerator for enhanced flavor absorption.

Nutrition

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