Description

This Key Lime Pie Poke Cake is a refreshing and tangy dessert that combines the lightness of a white cake with the zesty flavors of lime curd and lime gelatin. The cake is baked, then poked with holes to absorb a lime gelatin mixture, topped with lime curd, and finished with a fluffy lime-infused whipped cream. Perfectly chilled overnight, this pie-inspired poke cake offers a creamy, citrusy treat ideal for summer gatherings or any lime lover’s delight.

Ingredients

Scale

White Cake

1 box white cake mix plus ingredients to prepare the mix (usually 4 eggs, 1 cup milk, 1/3 cup vegetable oil)

Filling

3 cups lime curd (homemade or store-bought)
1 package (3 oz) JELL-O lime flavor gelatin
1 1/2 cups boiling water

Lime Whipped Cream

2 cups heavy whipping cream (full fat and cold)
4 tablespoons sugar
1 teaspoon vanilla extract
1 tablespoon lime juice
Zest of 1 lime

Garnish

Sliced lime
Lime zest

Instructions

Prepare White Cake: Preheat your oven to 350°F (175°C). Grease and sprinkle flour in a 9-x-13 inch cake pan to prevent sticking.
Make the Cake Batter: Prepare the white cake mix according to the box instructions, typically combining the mix with 4 eggs, 1 cup milk, and 1/3 cup vegetable oil. Pour the batter evenly into the prepared pan.
Bake the Cake: Bake the cake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and allow to cool for 10 minutes.
Poke Holes in Cake: Using the bottom of a wooden spoon, poke holes all over the surface of the warm cake to allow the gelatin mixture to soak in.
Prepare Gelatin Mixture: While the cake cools, dissolve the 3 oz package of lime-flavored JELL-O gelatin in 1 1/2 cups boiling water, stirring until fully dissolved.
Pour Gelatin Over Cake: Slowly pour the dissolved gelatin mixture evenly over the cake, allowing it to seep into the holes and saturate the cake throughout.
Add Lime Curd: Spread 3 cups of lime curd evenly on top of the gelatin-soaked cake, ensuring the filling gets into the holes and covers the corners as well.
Cool to Room Temperature: Let the cake cool completely to room temperature to allow the mixture to set before refrigeration.
Make Lime Whipped Cream: In a large bowl, beat 2 cups of cold heavy whipping cream with 4 tablespoons sugar, 1 teaspoon vanilla extract, 1 tablespoon lime juice, and the zest of 1 lime until stiff peaks form.
Top the Cake: Using a spoon, dollop the lime whipped cream over the cake and spread it evenly with a spatula, smoothing the surface.
Chill Overnight: Refrigerate the assembled cake overnight or for at least 8 hours to allow flavors to meld and the cake to set properly.
Garnish and Serve: Before serving, decorate the top with fresh lime zest and thin slices of lime for an attractive presentation and extra zing.

Notes

For best results, use full-fat heavy cream chilled directly from the fridge to achieve stiff peaks in whipped cream.
You can make homemade lime curd or buy it pre-made from stores.
Allowing the cake to chill overnight enhances the flavor integration and texture.
If you prefer a less sweet dessert, adjust the sugar in the whipped cream accordingly.
Be gentle when poking holes to avoid breaking the cake apart.
Store leftovers covered in the refrigerator for up to 3 days.

Prep Time: 20 minutes
Cook Time: 30 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: Key Lime Poke Cake, Lime Dessert, Summer Cake, Lime Curd Cake, JELL-O Cake, Whipped Cream Cake