Instructions
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Bake the Cake: Prepare the cake mix according to package instructions. Pour the batter into a greased 9×13-inch pan and bake. Once done, let it cool for about 5 minutes.
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Poke the Cake: Using the handle of a wooden spoon, gently poke holes all over the surface of the cake—be careful not to go all the way through. Set the cake aside.
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Prepare the Filling: In a medium bowl, whisk together the sweetened condensed milk, heavy whipping cream, and lime zest. Then add the key lime juice and whisk again. The mixture will start to thicken.
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Add Filling to Cake: Pour the filling evenly over the cake, using a spatula to help it seep into the holes. Cover and chill the cake for at least 1 hour or overnight for best results.
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Make the Topping: In a clean bowl, beat the heavy whipping cream and vanilla extract with an electric mixer until it begins to thicken. Gradually add powdered sugar while continuing to beat until stiff peaks form.
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Finish and Serve: Spread the whipped cream topping over the chilled cake. Garnish with lime slices and extra lime zest if desired. Slice, serve, and enjoy this cool, creamy treat!
This Key Lime Poke Cake brings the bright, tangy flavors of the tropics to your table with ease—perfect for warm weather or anytime you want a zesty dessert. Want help making a dairy-free or low-sugar version? Just ask!