Key Lime Poke Cake

This key lime poke cake is so simple and easy to prepare – and what’s most important is so moist, refreshing, and delicious! It took me around 20 minutes to prepare it plus baking time. It goes ideally with ice tea – great as a summer dessert or even breakfast! Here is the recipe:

Servings 15


For the cake:

  • 1 box white cake mix
  • 4 eggs
  • 1 tablespoon vegetable oil
  • 1 ¼ cups water

For the key lime filling:

  • 1 can (14 oz.) condensed milk, sweetened
  • ¾ cup heavy cream
  • ½ cup freshly squeezed key lime juice
  • 1 teaspoon lime zest, finely grated
  • 1 drop green food color (optional)
  • 4 drops yellow food color (optional)

For the frosting:

  • 1 container (12 oz.) vanilla frosting
  • 2 teaspoons lime zest, finely grated

For garnish (optional):

  • Key lime slices
  • Fresh strawberries
  • Lemon leaves


  • Preheat oven to 350°F/ 180°C/Gas Mark 4 (or 325°F/160°C/Gas Mark 3, for dark or nonstick pan). Next, spray bottom of 13 by 9-in. pan with nonstick spray and slightly grease with flour. Set aside.
  • Using an electric mixer, whisk cake ingredients on low speed 30 sec., then increase to medium speed and whisk 2 minutes. Spread the mixture into pan.
  • Place in the oven and bake for about 30 minutes or just until tester inserted in middle comes out clean. Remove and cool for 5 minutes.
  • Next, take a handle of wooden spoon (one-quart to one-half inch in diameter) and poke holes nearly to bottom of cake each 1/2 in., wiping spoon handle occasionally to decrease sticking.
  • In a bowl, mix together filling ingredients until thicken). Spread over cake; Refrigerate one hour.
  • To finish, spread frosting over cake and sprinkle with lime peel. Decorate as desired.

(Keep loosely covered in refrigerator).