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–+ servings
Key Lime Poke Cake

Key Lime Poke Cake

Moist, fluffy key lime cake with a lightly-sweetened whipped cream, topped with lime zest and graham cracker crumbs. This delicious citrus-inspired cake is like a sweet taste of summer!
Author Amber Brady
Yields 12 servings

Ingredients

  • 15.25 oz (432 g) box white cake mix, (plus the ingredients to make the cake)
  • 3 oz (85 g) small box of lime jello
  • 1 cup (237 ml) boiling water
  • ½ cup (118 ml) key lime juice, (Nellie & Joe's)
  • ½ cup (118 ml) cold water
  • 2 cups (473 ml) heavy cream
  • ½ cup (60 g) powdered sugar
  • 2 squares graham cracker crumbs
  • zest of 2 limes

Instructions

  • Prepare and bake cake according to directions on the box for a 9x13" pan. Allow to cool completely. Poke holes into the cake using a wooden skewer or the end of a wooden spoon.
  • Add the dry jello mix to the boiling water. Then stir in the key lime juice and cold water. Pour mixture over the cake and into the holes. Allow to refrigerate 4 hours or overnight.
  • Using a stand mixer with the whisk attachment, whip heavy cream with powdered sugar until you reach stiff peaks. Spread mixture over the top of the cake. Sprinkle with graham cracker crumbs and lime zest. Store cake in the refrigerator.

Notes

I like my lime desserts to be super tangy, so if you are like me, I would suggest doing ¾ cup key lime juice to ¼ cup water in the jello mixture.
Recipe lightly altered from I Should Be Mopping the Floor