A new twist on a summer classic — this key lime poke cake will have you dreaming of sunny days and ocean waves!
Luscious Key Lime Poke Cake Recipe
Key lime pie is usually just “ok” to me, but this creamy key lime poke cake is whole other story!!
This gorgeous icebox cake is bursting with tangy lime and creamy condensed milk “pudding” in every bite. Each spoonful is pure bliss!
If you’re looking for an easy and delicious dessert for Cinco de Mayo or a summer party, you’ve come to the right place!
PS- Try it with our fresh-squeezed skinny margarita for a perfect pairing!
Key Lime Poke Cake Shopping List
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- Key lime box cake mix (this one is gluten free!)
- Eggs
- Canola oil
- Limes
- Sweetened condensed milk
- Heavy whipping cream
- Green gel food coloring
- Unsalted sweet cream butter
- Powdered sugar
- Vanilla extract
Kitchen Supplies Used
- 9×13″ baking dish
- Stand mixer (we bought ours refurbished and saved a lot of money)
- Wooden spoon
A free printable copy of the full recipe and ingredient list is available at the bottom of the post.
How to Make Key Lime Poke Cake
(Makes one 9 x 13″ glass pan)
To make the key lime cake:
Preheat oven to 350°F.
While oven heats, prepare cake mix according to directions on box, adding juice from 1 and 1/2 lime and 3 tablespoons grated lime zest to the batter.
Pour batter into a greased baking pan (we used a 9 x 13″ glass dish).
Bake for 25-30 minutes at 350°F (or until a toothpick stuck into the cake comes out clean).
To make the lime pudding:
While cake is baking, add sweetened condensed milk, whipping cream, juice from 1 and 1/2 lime, and 1 and 1/2 tablespoons lime zest to a large mixing bowl. Mix until well combined.
Add in the green gel coloring and mix until your lime “pudding” is a smooth, even light green.
Put it together:
Once cake is finished baking, remove from oven and allow to cool. Using a wooden spoon, poke holes in the surface of the cake, about 2 inches apart.
Pour lime pudding over the cake, spreading with a spoon to make sure it soaks in to all of the holes. Chill in fridge for at least 2 hours.
To make the frosting:
Using a standing mixer, combine the butter, powder sugar, vanilla, lime juice and zest, and heavy whipping cream on medium speed.
Tip: If you see powdery clumps, add another tablespoon of heavy whipping cream and continue to mix until smooth stiff peaks form.
To decorate:
Scoop frosting into the piping bag fitted with the star tip. Pull the poke cake out of the fridge and pipe on frosting all over the cake. Using the knife, smooth out the frosting and place the lime slices on top.
TIP: You can also spread the frosting directly on the cake with an offset spatula if you don’t have any piping bags handy.
Grab a Free Printable Copy of this Key Lime Poke Cake Recipe:
If you like this recipe, please rate it! We’d also love to hear your thoughts in the comments below.
This gorgeous icebox cake is bursting with tangy lime and creamy condensed milk "pudding" in every bite. Each spoonful is pure bliss!
- 1 box key lime cake mix
- 3 eggs
- 1/2 cup oil
- 1 cup water
- 3 limes
- 1 can sweetened condensed milk
- 3/4 cup whipping cream
- 3 Tablespoons grated lime zest + 1 1/2 for "pudding"
- 2 drops green gel food coloring
- 1 1/2 cups unsalted sweet cream butter softened
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
- 1 1/2 limes juiced
- 1 1/2 teaspoons lime zest
- 2-3 Tablespoons heavy whipping cream
- 1 lime sliced, for garnish
- Preheat oven to 350°F. Meanwhile, prepare cake mix according to directions on box, adding juice from 1 and 1/2 lime and 3 tablespoons grated lime zest to the batter.
- Lightly grease or spray a 9x13 glass baking pan and pour in your batter.
- Bake for 25-30 minutes at 350°F (or until a toothpick stuck into the cake comes out clean).
- While cake is baking, add sweetened condensed milk, whipping cream, juice from 1 and 1/2 lime, and 1 and 1/2 tablespoons lime zest to a large mixing bowl. Mix until well combined.
- Add in the green gel coloring and mix until your "pudding" is a smooth, even light green.
- Once cake is finished baking, remove from oven and poke holes in the cake, 2 inches apart, with the back of a wooden spoon.
- Pour pudding batter over the cake, spreading with a spoon to make sure it soaks in to all of the holes.
- Chill in fridge for 2 hours.
- Using a standing mixer, combine the butter, powder sugar, vanilla, lime juice and zest, and heavy whipping cream on medium speed. Mix until ingredients are well incorporated and stiff peaks form.
If frosting is dry or clumpy, add another tablespoon of heavy whipping cream and continue to mix until smooth stiff peaks form.
- Scoop frosting into the piping bag fitted with the star tip. Pull the poke cake out of the fridge and pipe on frosting all over the cake. Using the knife, smooth out the frosting and place the lime slices on top.
Note: Nutrition information is a rough estimate only; actual values will vary based on the exact ingredients used and amount of recipe prepared.
Be sure to save this Key Lime Poke Cake on Pinterest:
This recipe was originally published in May 2017.
Planning a Cinco de Mayo or Summer fiesta? This Sparkling Pink Paloma Cocktail Recipe is the perfect refreshment:
You might also love these Cactus Pretzels from In The Kids Kitchen:
**See a full list of recipes on the Soccer Mom Blog here**
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Stacey aka the Soccer Mom
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Last updated on July 30th, 2019 at 04:10 pm
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