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!
Hello Love Grows Wild readers! It’s me, Amber, from Dessert Now, Dinner Later! I am back and ready to share with you one of my crazy obsessions. Are you ready for it? Okay…I am a lime addict! It’s true! Now, I love all things citrus, but anything lime is at the top of my list. I am just crazy for it! So, if you ever need recipes with limes in them, sweet OR savory, come to my blog. I am not even kidding. You will have a plethora to choose from!
Today I am sharing a new lime recipe with you. It’s this fabulous Key Lime Poke Cake! This cake is so light and refreshing, it almost reminds me of summer, which I can only wish for since it’s still pretty cold here in Utah. Now, don’t make fun of me…this was my first poke cake and I only used a wooden skewer and kind of poured my jello mixture over the whole cake and not just into the holes (which made it really moist by the way.) So there aren’t very distinct lines of lime goodness, but you can still taste it just fine. The freshly sweetened whipped cream on top just makes this cake super dreamy and balanced amongst the tang of the lime. You are going to love it!
- 1 box white cake mix, plus the ingredients to make the cake
- 1 small box of lime jello
- 1 cup boiling water
- ½ cup key lime juice (Nellie & Joe's)
- ½ cup cold water
- 2 cups heavy cream
- ½ cup powdered sugar
- 2 squares graham cracker crumbs
- zest of 2 limes
- 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.
– Recipe lightly altered from I Should Be Mopping the Floor
Need more LIME recipes?