Key Lime Poke Cake
This easy Key Lime Poke Cake is like a pie in cake form. Cake mix, lime jello, key lime pie filling and whipped topping are all you need!
A FUN TWIST ON KEY LIME PIE
I wanted to share a Key West-inspired dessert in honor of our fun summer trip recently to Key West. I didn’t want to do a regular Key Lime Pie though. I wanted to share a new and fun recipe and this was it! It has all of those yummy key lime flavors but in a deliciously sweet cake form! I love the colors in this too. I hope you love it as much as we do!
FREQUENTLY ASKED QUESTIONS:
Just leave it out like in my Lime Jell-O Poke Cake. This cake will still be delicious without it. They key lime pie filling just adds an extra creamy layer of flavor. Or, if you want a more lemon/lime flavor, you could try it with lemon pie filling.
If your store carries it, it will be in the baking aisle where all the other canned pie fillings are located.
I think the white cake really shows off the green jell-o that runs through the cake. But you could certainly use a French vanilla cake mix.
Leftover cake should be covered tightly and stored in the refrigerator for 3 days. To freeze, cover with plastic wrap then with a layer of foil wrap. Cake can be frozen for 3 months. To defrost, place in refrigerator for several hours.
INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR FULL RECIPE)
- white cake mix
- ingredients needed to make cake mix: egg whites, oil and water
- lime gelatin (paid affiliate link)
- boiling water
- cold water
- Key Lime Creme Pie filling and topping (paid affiliate link)
- whipped topping (COOL WHIP)
- sliced limes and fresh lime zest, for decorating
HOW TO MAKE KEY LIME PIE POKE CAKE:
Preheat oven to 350 degrees F. Spray the bottom of a 9×13-inch baking dish with nonstick cooking spray. Mix cake mix according to package directions.
Pour into prepared baking dish and bake for 30 minutes or until a toothpick inserted into the middle comes out clean.
In a small bowl, whisk lime gelatin with one cup of boiling water until completely dissolved. Then whisk in the 1/2 cup of cold water. Remove the cake from the oven and allow to cool for 5 minutes. With the end of a wooden spoon, poke holes into the cake about 2 inches apart. Slowly drizzle the gelatin over the entire surface of the cake so that it is covered and drips into the holes. Refrigerate for at least two hours.
Then, spread the Key Lime Creme Pie topping over the cake and then cover completely with whipped topping.
Return to refrigerator to cool for at least one hour before serving. Decorate with fresh lime zest and lime slices, if desired.
Makes 12 slices.
CRAVING MORE RECIPES?
Key Lime Poke Cake
Ingredients
- 15.25 ounce box white cake mix
- 3 ounce box lime gelatin (JELL-O)
- 1 cup boiling water
- ½ cup cold water
- 22 ounce can Key Lime Creme Pie filling
- 8 ounce tub whipped topping (COOL WHIP), thawed
- sliced limes and fresh lime zest for decorating
Instructions
- Preheat oven to 350 degrees F. Spray the bottom of a 9×13 baking dish with nonstick cooking spray. Mix cake mix according to package directions.
- Pour into prepared baking dish and bake for 30 minutes or until a toothpick inserted into the middle comes out clean.
- In a small bowl, whisk lime gelatin with one cup of boiling water until completely dissolved. Then whisk in the 1/2 cup of cold water.
- Remove the cake from the oven and allow to cool for 5 minutes. With the end of a wooden spoon, poke holes into the cake about 2 inches apart.
- Slowly drizzle the gelatin over the entire surface of the cake so that it is covered and drips into the holes. Refrigerate for at least two hours.
- Then, spread the Key Lime Creme Pie topping over the cake and then cover completely with whipped topping.
- Return to refrigerator to cool for at least one hour before serving.
- Decorate with fresh lime zest and lime slices, if desired.
Notes
- Leftover cake should be covered tightly and stored in the refrigerator for 3 days. To freeze, cover with plastic wrap then with a layer of foil wrap. Cake can be frozen for 3 months. To defrost, place in refrigerator for several hours.
- If you can’t find key lime pie filling, just leave it out. Or for more of a lemon/line flavor, try using lemon pie filling instead.
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
Could you use key lime pie yogurt in place of pie filling?
Hmmm…I’m not sure to be honest. If you give it a try, please let me know!
Would it work to mix the Cool Whip and the Key Lime Pie filling before spreading it on top of the cake? Like with your lemon blueberry poke cake?
For the life of me I can not find key lime cake and pie filling anywhere in our area
Try Big Lots or at your dollar type stores
Where do you find Key Lime Cream filling?
Grocery store, usually where the jello pudding and jello is!
Love this fun take on key lime pie!
Love the key lime pie recipe. Thank you