Key Lime Poke Cake {Fun Summer Cake Mixes}

I've said it before and I'll say it again. I love cake, especially light, fluffy citrus flavored cakes. My daughter is the same way and loves anything key lime flavored, yogurt, cake or creamy pies. As you can see from the photo above I will be sharing a Key Lime Poke Cake with y'all.  

A couple weeks back Walmart asked me if I wanted to try out Pillsbury's new summer flavored cake mixes? Being the cake lover that I am of course I accepted the invitation. I've seen a few of the new cake mix and frosting flavors in the baking isle, but haven't taken any of them for a test run. 

As soon as I opened the box and saw a key lime cake mix I knew  immediately that I wanted to make a poke cake. Who doesn't love a good poke cake? Their fun, easy, and the flavor possibilities are endless. This Key Lime Cake is light and refreshing with a fluffy frosting. Definitely the perfect summer cake.  

If you make this cake use key limes versus regular limes. Regular lime juice can be used, but the flavor of key lime is so much distinct making it perfect for cooking and baking. Key limes are much smaller (ping-pong to golf ball-sized) than regular Persian limes. They flourish in South Florida, particularly the Florida Keys, hence the name of Key lime.

Key Limes are more difficult to find outside of the Florida and California markets, and at times can only be available seasonally. However, many large grocery stores now carry bottled Key lime juice in the canned fruit aisle near bottled lemon juice. If you're unable to find key limes, bottled key lime juice works just as well. 

These are the ingredients you will need: Pillsbury Key Lime cake mix, Pillsbury Creamy Supreme Key Lime frosting, oil or coconut oil, key limes or bottled key lime juice, three eggs, water, sweetened condensed milk and heavy whipping cream. I have included a few step by step photos. Poke cakes are pretty simple, so you shouldn't have any problems.

I hope you'll give it a try. Enjoy! 

Key Lime Poke Cake

1 - 15.25 oz package Pillsbury Key Lime Cake Mix 
3 - whole eggs
1 - cup water

1/3 - cup coconut oil or canola oil

1 - can (14 oz) sweetened condensed milk
3/4 - cup whipping cream
1/4 - cup key lime juice or regular lime juice
1 - teaspoon grated lime peel

1 - cup pillsbury creamy supreme key lime frosting
3/4 - cup whipping Cream, whipped 
whipped cream & key lime slices for garnish

Preheat oven to 350°F (325°F for dark or nonstick pan). Spray bottom only of 13x9-inch pan with baking spray with flour.

In large bowl, beat cake ingredients with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.

Bake 27 to 33 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. With handle of wooden spoon (1/4 to 1/2 inch in diameter), poke holes almost to bottom of cake every 1/2 inch, wiping spoon handle occasionally to reduce sticking.

In medium bowl, stir together filling ingredients (let mixture sit a bit to semi thicken). Pour over cake; spread evenly over surface, working back and forth to fill holes. (Some filling should remain on top of cake.) Refrigerate 1 hour.

To make the frosting, whip 3/4 cup whipping cream until soft peaks form. Lightly fold 1/2 of the canned frosting into the whipped cream. Spread frosting over cake; sprinkle with lime peel (optional). 

Garnish as desired. Store loosely covered in refrigerator

Inspired by: Betty Crocker

I also received samples of the new Orangsicle cake and cookie mix. I think I see a Dreamsicle Poke Cake in my future! If orange or Key Lime isn't for you Pillsbury also makes a  Pink Lemonade cake mix.

Need more recipe ideas? Check out the Recipe Index by Mommy’s Kitchen

This is a sponsored post. As a participant in the Walmart Moms Program , I have received a sample and compensation for my time and efforts in creating this post. All thoughts and opinions stated above are 100% entirely my own.


Elizabeth said…
I can't wait to make this key lime poke cake. I love, love, love, poke cakes, especially in the summer time for picnics and potlucks. Now I can't wait for your Dreamsicle Poke Cake. I love anything that has orange in it. I'll be looking for your dreamsicle poke cake coming in the future. Can't wait!!!!
Patent Box girl said…
Need... must... have...
Tina Butler said…
@Patent Box Girl, I felt the same way LOL.

@Elizabeth I can't wait to make the orange one. I'm still working on what to use as the poke filling, pudding or this cream filling. I will get it figured out.
Anonymous said…
When y'all make this please send them all to .....Thank you !
Anonymous said…
I have really been wanting to try a poke cake. I had no idea that Pillsbury was putting out these flavors. This cake sounds sinful.
Anonymous said…
Just read about your Martha White Retreat at Country Cook's website. Sounds like a great time. Love your blog.
kbrebes said…
Ate this cake last night at a baby shower. Oh, SOOO good!
Mary Jane said…
I bought this cake mix last year (2013) at Walmart in Arizona and made a poke cake which everyone loved. As soon as Easter was over, I could no longer find it. Do you know if it has been discontinued?
Anonymous said…
We don't get the Key Lime mix here in Cleveland but when we do this is a great idea..thank you. I've been doing poke cakes with different JELLO'S..I do the Duncan Hineswhite cake mix & follow up with same procedure u have except I use 2 prong fork verses wooden spoon being a liquid & spoon jello over cake.Favorite seems to be Island Pineapple & use cool whip(with tsp.of almond extract mixed in for frosting...I add different flavors of extract in the C.W. depending on flavor of jello. great basic poke cake & numerous different ways to change it around with jello...key lime lello is awesome too.thanks
Anonymous said…
do you melt the coconut oil?
Tina Butler said…
No you do not have to melt the coconut oil first.
Anonymous said…
You have to melt the coconut solidifies at 76 degrees?
Tina Butler said…
I did not have to melt the coconut oil before adding it. It was softened. This cake was made in June and the coconut oil was not hard. The texture changes from winter to summer and the temperature of you pantry.
Anonymous said…
I wonder if you can somehow use Cool Whip instead of whipping cream? I have all the ingredients but forgot whipping cream.
Tina Butler said…
I do not know how the cool whip will react when the frosting is mixed in. Most times when you mix anything in with cool whip is separates and goes flat. By using heavy cream (whipped cream) you are making a whipped frosting. If you want to use cool whip omit the key lime frosting part and just use plain cool whip on top.
johnlightner@twc com said…
can this cat be baked in a bundt pan .Thank you