If you loved the last lime recipe, here’s another one to try: a bright and moist Key Lime Poke Cake. I’m not usually a big cake person, but pouring a lime jello mixture over a delicate white cake keeps it incredibly moist. Topped with lightly sweetened whipped cream and a sprinkle of graham cracker crumbs, this cake balances tang and sweetness perfectly. Unlike easier store-bought whipped toppings, this recipe uses real whipped cream for a fresh, creamy finish that complements the lime flavor.
Full disclosure: this was my first poke cake. I used a wooden skewer to make holes and ended up pouring the jello mixture across the whole cake, which soaked it thoroughly and made it extra tender. The lime flavor is still pronounced even without distinct streaks of filling. The fresh whipped cream on top softens the tartness and makes every bite dreamy. It’s an easy dessert that feels like a refreshing taste of summer.
Key Lime Poke Cake
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Ingredients
- 15.25 oz (432 g) box white cake mix, (plus the ingredients called for on the box)
- 3 oz (85 g) small box lime Jell-O
- 1 cup (237 ml) boiling water
- ½ cup (118 ml) key lime juice, preferably bottled for authentic key lime flavor
- ½ cup (118 ml) cold water
- 2 cups (473 ml) heavy cream
- ½ cup (60 g) powdered sugar
- 2 graham cracker squares, crushed
- zest of 2 limes
Instructions
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Prepare and bake the white cake according to the package directions for a 9×13-inch pan. Let the cake cool completely. Use a wooden skewer or the handle of a wooden spoon to poke holes evenly across the top.
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Stir the dry lime Jell-O into the boiling water until dissolved. Add the key lime juice and cold water, mixing well. Pour the mixture evenly over the cake, allowing it to sink into the holes. Chill in the refrigerator for at least 4 hours or overnight for best results.
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Whip the heavy cream with the powdered sugar using a stand mixer or hand mixer until stiff peaks form. Spread the whipped cream over the chilled cake. Finish with crushed graham crackers and lime zest. Keep the cake refrigerated until serving.
Notes
This version is lightly adapted from the original source.
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Recipe added 9/10/15. Also seen on Love Grows Wild.