Key Lime Poke Cake

Still looking for a little Cinco de Mayo treat?  Need a little flavor from the Florida Keys?  I can hook you up!!!  In the South, we like to poke things, even our cakes.  We love to bake a sheet cake then poke and fill the holes with a jello based filling.  This type of cake became a phenomenon in the 70’s and has never stopped making appearances at potlucks and dinner tables.  

The detailed recipe is listed at the bottom of the page.  Below is a synopsis of the simple steps it takes to create this Florida Key beauty.

In a medium saucepan, combine and whisk together eggs, lime juice, sugar, butter, and food coloring.  Cook until thickened and refrigerate for approximately 60 minutes.

Using a box cake mix, can I get a “HALLELUJAH”, beat cake mix, eggs, water, lime juice, oil and gelatin until thick and smooth.  Spread into a prepared pan and bake for 25 to 30 minutes.

Remove the baking dish from the oven and let it cool for 10 minutes.  Start poking holes in that sucker while the cake is still warm.  

Pour the lime filling onto the cake and watch it run down into the holes.  Refrigerate and let cool completely.

To make the frosting, beat cream cheese until soft peaks form.  Gradually add confectioners’ sugar until still peaks form.  Fold in whipped cream and spread on cake.

You know, sometimes you just need a shortcut.  That is why I always have a variety of cake mixes, always Betty Crocker, on hand.  I love to bake from scratch and do most times, but girlfriend, there is pride in taking a recipe and making it simple and cutting down the preparation steps.  There are days you just want to ‘git-er-done’!

This is one of the most refreshing cakes you will ever serve.  It is cool with a little bite of key lime pie!   


Love ya,

Jody and Edna

Key Lime Poke Cake
  1. 3 eggs
  2. ½ cup key lime juice
  3. ½ cup sugar
  4. 6tablespoons butter, softened
  5. 4-5 drops liquid green food coloring (optional)
  1. 1 box white cake mix
  2. 3 eggs
  3. ¼ cup water
  4. ½ cup key lime juice
  5. 1/3 cup vegetable oil
  6. 2 teaspoons lime gelatin
  1. 1 (8oz) package cream cheese, softened
  2. 1 ½ cups heavy whipping cream
  3. 1 ¼ cups confectioners’ sugar
Filling Directions
  1. In a medium saucepan, whisk together eggs, lime juice, sugar, butter, and food coloring.
  2. Cook over medium-low heat, whisking constantly, until thickened, 10-12 minutes.
  3. Pour mixture into a medium bowl and cover with plastic wrap, pressing directly on surface to prevent a skin from forming.
  4. Refrigerate for 45 – 60 minutes.
Cake Directions
  1. Preheat oven to 350 degrees.
  2. Spray a 13 x 9-inch baking pan with baking spray with flour.
  3. In a large bowl, beat cake mix, eggs, ¾ cup water, lime juice, oil, and gelatin with a mixer at medium speed until thick and smooth.
  4. Spread into prepared pan.
  5. Bake until a wooded toothpick inserted in center comes out clean, 25 – 30 minutes
  6. Let cool 10 minutes.
  7. Using the handle of a wooden spoon, poke holes all over the top of warm cake.
  8. Spread lime filling onto cake.
  9. Place cake in refrigerator and let cool completely.
Frosting Directions
  1. In a large bowl, beat cream cheese with a mixer at medium speed until soft peaks form.
  2. Gradually add confectioners’ sugar, beating until still peaks form.
  3. Fold whipped cream into cream cheese until smooth.
  4. Spread onto cake.
  5. Cover and refrigerate.
  6. Garnish with lime slices.
Adventures with Edna

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