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key lime pie poke cake piece on a white plate
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5 from 3 votes

Key Lime Pie Poke Cake

This Key Lime Pie Poke Cake is seriously amazing and super simple to make! A moist white cake with a homemade tart and tangy Key lime filling and a creamy and fluffy graham cracker whipped cream topping makes this the most perfect spring and summertime cake!
Prep Time2 hours 40 minutes
Cook Time35 minutes
Total Time3 hours 15 minutes
Course: Cake, Cakes/Cupcakes, Dessert
Cuisine: American, Dessert
Servings: 12


For the Key Lime Filling:

  • 3 large eggs
  • 1/2 cup granulated white sugar
  • 1/2 cup Key lime juice like by Nellie and Joe's brand
  • 3 tsp fresh lime zest from 2-3 medium limes
  • 6 Tbsp unsalted butter, softened

For the Cake:

  • One (15.25 oz) box white cake mix
  • 3/4 cup water
  • 1/2 cup Key lime juice
  • 1/3 cup vegetable oil
  • 3 large eggs
  • 1 Tbsp lime gelatin powder

For the Topping:

  • 8 ounces (One package) cream cheese, softened
  • cups heavy whipping cream
  • 1 cup confectioners' sugar
  • 1/2 cup graham cracker crumbs
  • Sliced limes for garnish, optional


  • First, make your filling: In a medium saucepan, whisk together the eggs, granulated sugar, lime zest and juice and butter together until combined. Cook over medium heat, stirring constantly, until thickened to a pudding/curd consistency, about 5-10 minutes. Strain the mixture through a fine-mesh sieve into a medium bowl and discard any solids left behind. Cover the curd in the bowl with plastic wrap directly onto the curd to prevent a skin from forming. Refrigerate at least 30 minutes.
  • Preheat oven to 350° degrees F. Liberally grease a 9x13 light metal rectangular baking pan with cooking spray; set aside. In a large bowl, combine the cake mix, water, eggs, Key lime juice, oil and lime gelatin until combined, about 1 minute. Pour the batter into the pan evenly and bake for 20-25 minutes or until a toothpick inserted near the center comes out clean or with moist, but not wet, crumbs, Cool about 30 minutes, then poke holes all over the surface of the cake using the handle of a wooden spoon. Finish cooling completely, then spread the curd filling evenly over the surface of the cake.
  • For the topping: In the bowl of a stand mixer, cream the cream cheese with the paddle attachment until fluffy and smooth, about 30 seconds. Add in the confectioners' sugar and heavy whipping cream and switch to the whisk attachment. Whip on high speed for about 5-7 minutes or until stiff peaks are achieved. Beat in the graham cracker crumbs.
  • Spread the topping evenly over the cake. Garnish with fresh lime wheels if desired. Store any leftover cake covered in the fridge.


This recipe was tested using Nellie and Joe's Key Lime juice, which you can find in the juice aisle at most grocery stores.