Key lime poke cake captures the bright, tart-sweet flavor of key lime pie and combines it with a tender vanilla cake for an easy, crowd-pleasing dessert.
I’m wrapping up a week of simple desserts with another poke cake—this time inspired by classic key lime pie. The result is a moist vanilla cake infused with lime zest and a creamy key lime filling that soaks into holes poked across the top. It’s straightforward to make, refreshing to eat, and perfect for potlucks, backyard gatherings, or whenever you want a bright, easy dessert.
What are poke cakes?
Poke cakes are 9×13-inch sheet cakes baked, then “poked” with a straw or spoon handle to create holes that a liquid filling soaks into. That syrupy filling adds flavor and moisture through the cake, so every bite is extra tender and flavorful. In this recipe a vanilla cake is baked, poked, and topped with a mixture of sweetened condensed milk, key lime juice, and heavy cream. After chilling, the cake is finished with whipped topping and optional graham cracker crumbs and lime slices for garnish.
How to make key lime poke cake
This poke cake delivers big flavor with minimal effort. Below are the ingredients and a concise method to get it on the table.
Ingredients
For the cake:
- 1 (15.25 oz) package vanilla cake mix
- 1 (3.4 oz) package instant vanilla pudding mix
- 3/4 cup sour cream (or plain yogurt)
- 3/4 cup vegetable oil
- 3 large eggs, lightly beaten
- 2 teaspoons pure vanilla extract
- 1/2 cup warm water
- zest of 2 limes
For the filling:
- 1 (14 oz) can sweetened condensed milk
- 2/3 cup key lime juice (bottled key lime juice, such as Nellie & Joe’s, works well)
- 2/3 cup heavy whipping cream
For the topping:
- 8 ounces frozen whipped topping, thawed (Truwhip or Cool Whip) or stabilized whipped cream
- Graham cracker crumbs and lime slices, optional for garnish
Method
- Preheat oven to 350°F. Grease a 13×9-inch pan or line it with parchment paper.
- In a large bowl or stand mixer fitted with the paddle attachment, beat the cake mix, pudding mix, sour cream, oil, eggs, vanilla, warm water, and lime zest on medium speed until combined, about 2 minutes. Scrape the bowl as needed.
- Spread the batter into the prepared pan and bake 35–40 minutes, or until the cake springs back when lightly touched and a toothpick comes out clean.
- Let the cake cool for 10 minutes. Using a smoothie straw or the handle of a wooden spoon, poke holes across the top about an inch apart and going halfway into the cake.
- Whisk together the sweetened condensed milk, key lime juice, and heavy cream. Immediately pour the mixture evenly over the cake, pressing it into the holes with a spatula so the filling soaks through.
- Allow the cake to cool completely, then spread the thawed whipped topping over the top. Cover and chill the cake at least 4 hours (overnight is best) so it sets and the flavors meld.
- Before serving, sprinkle with graham cracker crumbs and garnish with lime slices if desired. Store covered in the refrigerator up to 3 days.
Tips and substitutions
- If you don’t have sour cream, plain Greek or regular yogurt works in the cake batter.
- Using bottled key lime juice saves time and still provides the characteristic bright flavor.
- If you prefer a homemade whipped topping, use stabilized whipped cream so it holds up longer in the refrigerator.
- For a more rustic finish, crush graham crackers and press some onto the top of the whipped topping for texture and a nod to a traditional pie crust.
More key-lime-inspired recipes
If you love the tart-sweet balance of key lime, try other variations like key lime cheesecake, key lime pie bars, or key lime pie ice cream for more summer-worthy desserts.
Key lime poke cake is an easy, refreshing dessert that brings the best qualities of key lime pie to a simple sheet cake. Its bright filling and creamy topping make it a favorite for gatherings, and the hands-off chilling time lets you prepare it ahead with minimal effort.