Tart, sweet, and irresistibly creamy, Key Lime Poke Cake blends the bright zing of key limes with bursts of raspberry in every moist, pudding-filled bite. It’s sunshine in dessert form.
Beneath a fluffy whipped topping lies a cake soaked with lime cream, offering a refreshing contrast to its rich, velvety base. This crowd-pleaser is perfect for summer parties or citrus lovers year-round.
Zesty Must-Haves for Your Key Lime Poke Cake
- Yellow cake mix – Acts as the soft, buttery foundation, soaking up the key lime filling like a dream.
- Raspberries – Add a juicy pop of color and tang that balances the creamy, citrus flavors.
- Key lime juice – The star of the show, delivering that unmistakable, tropical tartness.
- Sweetened condensed milk – Lends a luscious richness to the filling that seeps deep into the cake.
- Heavy cream – Used twice: in the lime filling for silkiness and in the topping for light, airy lift.
- Cream cheese – Adds a tangy depth and sturdy base for the whipped topping.
- Fresh lime zest – Intensifies the citrus aroma and enhances each layer with vibrant, lime-forward flavor.
How to Bring This Key Lime Poke Cake to Life
Start by mixing your yellow cake batter and folding in raspberries and lime zest for bursts of flavor. Bake until golden and fragrant.
Once out of the oven, use the handle of a wooden spoon to poke deep holes across the cake’s surface. Pour over a thick, tangy mixture of condensed milk, heavy cream, lime juice, and zest—letting it seep into every crevice.
After chilling overnight to allow the filling to soak through, top the cake with a whipped blend of cream cheese, powdered sugar, and whipped cream. Finish with a flurry of lime zest and fresh berries for a dessert that dazzles.
Tips & Twists for a Flawless Key Lime Poke Cake
The key to perfecting this cake is patience. Don’t skip the overnight chill—it’s essential for achieving that ultra-moist texture. For a twist, swap raspberries for blueberries or strawberries for a different fruity contrast.
If you can’t find key limes, bottled key lime juice works well. Just be sure it’s 100% juice for the most authentic flavor. For a more tropical vibe, fold in a handful of shredded coconut or a splash of coconut milk to the filling.
Storing Sweet Sunshine: Leftover Love
To keep your Key Lime Poke Cake tasting fresh, store it covered in the refrigerator for up to four days. The cool air helps the flavors meld even more. If you’d like to freeze it, do so before adding the whipped topping. Wrap the cooled, filled cake tightly in plastic wrap and freeze for up to two months. Thaw overnight in the fridge, then finish with the topping and garnish before serving.
Avoid microwaving when reheating; instead, enjoy chilled or let it sit at room temperature briefly to soften for that perfect melt-in-your-mouth texture.
Key Lime Poke Cake
Ingredients
Cake
- 1 lime zested
- 1 cup whole milk
- 3 large eggs
- ½ cup vegetable oil
- 1 box 15.25 oz moist yellow cake mix
- 1 cup fresh raspberries
Filling
- 1 cup heavy cream
- Zest of 1 lime
- ½ cup key lime juice
- 1 can 14 oz sweetened condensed milk
Topping
- 1 block 8 oz cream cheese
- Zest of 1 lime
- 16 oz heavy cream
- 4 tablespoons powdered sugar
Garnish
- Fresh raspberries
- Slices of fresh lime
Instructions
- Preheat your oven to 350°F. In a large mixing bowl, combine the yellow cake mix, milk, eggs, and oil, then beat on medium speed for two minutes until smooth. Gently fold in the lime zest and raspberries. Transfer the batter into a 13 x 9-inch baking dish and bake for 30 to 40 minutes, or until a toothpick inserted in the center comes out clean.
- In a separate bowl, combine the sweetened condensed milk, key lime juice, heavy cream, and lime zest. Stir until well mixed; the texture will be thick. Set aside.
- For the topping, whip the heavy cream until it holds stiff peaks. Blend in the powdered sugar, then transfer the whipped cream to another bowl. In the same mixing bowl, beat the cream cheese until smooth. Gradually incorporate the whipped cream into the cream cheese mixture and blend until fully combined. Chill this topping mixture until it’s ready for use.
- Once the cake has baked and slightly cooled, use the handle of a wooden spoon to poke multiple holes throughout the cake. The more, the better. Carefully pour the prepared filling over the warm cake, using a spatula to guide it into the holes. It’s fine if some of the mixture remains on the surface. Cover and refrigerate the cake overnight.
- The following day, spread the whipped topping evenly across the cake’s surface. Garnish generously with lime slices, additional zest, and raspberries before serving.
