Key Lime Poke Cake
A refreshing dessert that combines a moist yellow cake infused with tangy key lime flavor and topped with whipped cream, perfect for summer gatherings.
Ingredients
For the cake
- 1 box yellow cake mix Can be substituted for gluten-free options.
- 3 large eggs Use room temperature for best results.
- 1/2 cup vegetable oil
- 1 cup water
For the topping
- 1 can sweetened condensed milk (14 ounces) Can reduce for a less sweet option.
- 1/2 cup key lime juice Fresh lime juice can also be used.
- 1 container whipped topping (8 ounces)
- 2 pieces lime zest Zest of 2 limes.
- as needed pieces additional lime slices For garnish.
Instructions
Preparation
- Preheat your oven according to the cake mix instructions, and grease a 9x13 inch baking dish.
- In a mixing bowl, prepare the yellow cake mix following the package directions, incorporating the eggs, oil, and water until well combined.
- Pour the batter into the greased baking dish, and bake until a toothpick inserted in the center comes out clean, typically about 25-30 minutes.
- Let the cake cool in the pan for about 10 minutes.
Infusing and Topping
- In a separate bowl, whisk together sweetened condensed milk and key lime juice until fully combined.
- Using a fork, poke holes all over the top of the baked cake, then pour the lime mixture evenly over the surface, allowing it to soak in.
- Allow the cake to cool completely at room temperature.
- Once cooled, gently spread the whipped topping over the cake and sprinkle with grated lime zest.
- Refrigerate for at least 2 hours before serving, and garnishing with lime slices if desired.
Notes
Store leftovers in the fridge for up to 3-5 days, covered tightly. Avoid freezing the whipped topping; add a fresh layer before serving.