Key Lime Pie reigns supreme when it comes to cool and creamy desserts. The seductively delicious citrus flavor is still present, but this poke cake doesn’t have the same cool and silky texture as the original. And if you haven’t heard of poke cake, it’s about time you did. This is because poke cake is made using a special technique that allows a creamy filling to soak into the cake’s crumb, infusing every mouthful with delicious flavor.
- 1 box white cake mix, plus ingredients called for on box
FOR THE FILLING:
- 1 (14 oz) can sweetened condensed milk
- 3/4 cup heavy whipping cream
- 1/2 cup bottled key lime juice
- Zest from 1 lime
FOR THE TOPPING:
- 1 1/2 cups heavy whipping cream
- 1 teaspoon vanilla extract
- 1/2 cup powdered sugar
- Prepare and bake cake according to package instructions in a 9×13-inch baking pan.
- Let cool for 5 minutes, then poke holes all over cake with the handle of a wooden spoon, but don’t poke through to the bottom. Set aside.
- For the filling, add condensed milk, whipping cream and lime zest to a medium bowl. Whisk to combine. Add lime juice and once again, whisk to combine. It will start to thicken quickly; pour over cake, spreading with a spatula to encourage it to fill in holes. Chill for at least 1 hour, and up to overnight.
- While cake chills, make the topping. To a medium bowl, add whipping cream and vanilla extract. Beat with an electric mixer until starting to thicken, then gradually add powdered sugar and continue beating until stiff peaks form.
- Spread over cake and garnish with sliced limes and lime zest, if desired. Enjoy!