Key Lime Poke

Share or Save for Later

A twist on a classic citrusy and cool Key Lime Pie. This one is so much easier to make than expected. It is delicious and has the same flavor as all the Key Lime recipes you can find floating around, yet you are going to like this one so much more.

The difference between the Key Lime Pie and this Key Lime Poke is that the cake is not quite as creamy as a pie, yet it is moist and fluffy and will be about as close as you can get.

You may imagine that it is harder to make a poke cake, however, it is super easy. All you need to do is bake a cake and poke holes in the cake as it is still quite warm.

The cake is then topped with a flavor that seeps down into the cake and spreads the flavor all throughout the cake. The final topping of the cake is whipped topping.

Frequently Asked Questions:

            Can I use regular limes if I can not find Key Limes?

Certainly, it can be difficult to locate a market with key limes, so using a common lime may happen.

            Is this cake difficult to make?

Absolutely not! There is nothing difficult about this cake, except stopping at one piece.

            The recipe calls for white cake, can I use a yellow cake mix?

            Does this cake need to be refrigerated?

The cake will last longer if it is refrigerated. Cover tightly, place in the refrigerator and it will last for 4 to 5 days.

What do you need to make Key Lime Poke

            1 box white cake mix, plus ingredients on package

Filling:

            14 ounces Sweetened Condensed Milk

            ¾ cup heavy whipping cream

            ½ cup Key Lime juice

            Zest from 1 lime

Topping:

            1 ½ cups heavy whipping cream

            1 tsp vanilla extract

            ½ cup Confectioners sugar

How to make Key Lime Poke

FIRST STEP:

Preheat the oven to 350*

Prepare the cake according to package directions

a)

b)

c)

d)

e)

f)

g)

h)

i)

SECOND STEP:

Bake for 20 to 25 minutes

Let cool for 5 minutes, then using a wooden spoon, poke holes in the cake without poking all the way through the cake

a)

b)

c)

THIRD STEP:

For the filling add the heavy whipping cream, condensed milk and lime zest to a bowl

Whisk to combine, then add the lime juice and whisk again

The mix will begin to thicken quickly, pour over the cake and using an offset spatula, spread to an even layer

Place in the refrigerator for at least 1 hour, preferably overnight

While the cake is chilling, make the topping

FOURTH STEP:

In a bowl combine whipping cream and vanilla extract and mix with an electric mixer until it begins to thicken

Gradually add the confectioners sugar and beat until stiff peaks form

Spread over the cake and garnish with lime zest and lime slices

a)

b)

c)

d)

Enjoy!

YUM!

More Low Carb Recipes You May also Like:

Million Dollar Chicken Casserole

Made this for dinner tonight. Absolutely loved it.

Followed the recipe exactly except for the cottage cheese because I was too lazy to go to the store.

Cajun Chicken Broccoli Alfredo

LOVED IT!! honestly I’ve never been an Alfredo person (I’ve never liked the taste) but my husband LOVES it.

Bang Bang Shrimp

First time I made and was excellent!

Great recipe! We loved it. The flavor and consistency was great.

Macaroni Salad

This macaroni salad recipe is fabulous!

Made this recipe for Memorial Day. My guests loved it! They even came back the next day asking if I had more to share!

Cherry Dr.Pepper Cake

I made this cake today for a special occasion. It went well and hope everyone likes it.

Cherry Dr Pepper is my beverage of choice so I was excited to try this recipe.

White Chicken Chili

This is my second time making this recipe and it came out absolutely fabulous both times.

It’s versatile enough that you can tweak the seasonings based on what’s on hand or preference without throwing off the entire flavor.