Key Lime Poke Cake
We love a good poke cake around here and this one starts with a light white cake and the sweet filling has just the right amount of key lime tartness. Perfect for hot summer days and always a hit at cookouts!
Ingredients
Instructions
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Step 1
Prepare and bake cake according to package directions for a 9x13-inch pan. Remove from oven, cool for 5 minutes and then poke holes all over the cake using the handle of a wooden spoon, being careful not to poke all the way to the bottom; set aside. -
Step 2
In a medium bowl, whisk together the sweetened condensed milk, whipping cream, lime zest and food coloring. Last, stir in the key lime juice. Once you add the key lime juice, it will start to thicken pretty quickly. Pour filling over the top of the cake, spread back and forth so it fills the holes. Refrigerate for at least one hour or up to overnight. -
Step 3
When you're ready to serve spread whipped topping over the cake and garnish with lime wedges, zest, and strawberries if you like.
Note
The inspiration for this poke cake came from The Recipe Critic but I took some liberties to make it quicker and easier. I made this for Sunday dinner at my mommas and everyone loved it!
