Best 3 Tudys Key Lime Pie Poke Cake Recipes

Indulge in a delightful culinary journey with Tudy's Key Lime Pie Poke Cake, a tantalizing dessert that blends the vibrant zest of key limes with the velvety smoothness of a creamy filling. This exquisite cake features layers of moist vanilla cake infused with a tangy key lime syrup, topped with a luscious key lime mousse and adorned with whipped cream and lime zest. Each bite is an explosion of citrusy flavors and creamy textures, creating a symphony of taste that will tantalize your palate. This recipe also includes two additional variations to satisfy your sweet cravings: a no-bake version for those who prefer a chilled and refreshing dessert, and a gluten-free option for those with dietary restrictions. Embark on this culinary adventure and experience the irresistible charm of Tudy's Key Lime Pie Poke Cake.

Here are our top 3 tried and tested recipes!

TUDY'S KEY LIME PIE POKE CAKE

Tudy's Key Lime Pie Poke Cake image

My mother-in-law loves key lime pie. I wanted to make something different for her so I combined a key lime pie with a poke cake and this is what I came up with. She loved it. So we named it after her.

Provided by Yoly

Categories Poke Cake

Time 1h45m

Yield 16

Number Of Ingredients 11

Ingredients

1 (15.25 ounce) package white cake mix (such as Duncan Hines®)
1 cup water
3 large eggs eggs
⅓ cup vegetable oil
1 (3 ounce) package lime-flavored gelatin mix (such as Jell-O®)
1 cup boiling water
¼ cup diced rhubarb (about 1 pound)
1 (14 ounce) can sweetened condensed milk
¾ cup heavy whipping cream
½ cup Key lime juice
2 drops green food coloring

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
Combine cake mix, water, eggs, and oil in a large bowl; beat with an electric mixer on low speed until moistened. Increase speed to medium and beat for 2 minutes. Pour batter into the prepared baking pan.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, 24 to 29 minutes.
Dissolve gelatin mix in boiling water. Add Key lime juice and mix well. Use a fork to poke holes all over the baked cake. Spoon gelatin-key lime mixture all over the cake. Refrigerate until completely cool.
Make topping by mixing sweetened condensed milk, heavy cream, Key lime juice, and food coloring with an electric mixer until well combined. Cover cake with topping. Keep refrigerated until ready to serve.

Nutrition Facts : Calories 308.2 calories, Carbohydrate 40.3 g, Cholesterol 58.5 mg, Fat 14.7 g, Fiber 0.3 g, Protein 5.1 g, SaturatedFat 5.2 g, Sodium 252.8 mg, Sugar 32.9 g

KEY LIME POKE CAKE

Key Lime Poke Cake image

I searched high and low for a key lime poke cake recipe but couldn't find anything I liked. So... I created my own. It's a tart, moist, light, and amazingly delicious key lime cake.

Provided by Jennifer Gibe

Categories Desserts Cakes Poke Cake Recipes

Time 5h40m

Yield 12

Number Of Ingredients 16

Ingredients

1 (15.25 ounce) package yellow cake mix (such as Duncan Hines®)
1 cup water
3 eggs
⅓ cup vegetable oil
1 (3 ounce) package lime-flavored gelatin mix (such as Jell-O®)
1 cup boiling water
¼ cup key lime juice, or more to taste
2 eggs
2 egg yolks
1 cup white sugar
¾ cup lime juice, or more to taste
4 teaspoons lime zest, or to taste
½ teaspoon cornstarch
¼ cup butter
2 drops green food coloring
1 (8 ounce) container whipped topping (such as Cool Whip®)

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
Combine cake mix, water, eggs, and oil in a large bowl; beat with an electric mixer on low speed until moistened. Increase speed to medium and beat for 2 minutes. Pour batter into the prepared baking pan.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, 24 to 29 minutes.
Dissolve gelatin mix in boiling water. Add key lime juice and mix well.
Use a fork to poke holes all over the cake. Spoon gelatin-key lime mixture all over cake. Refrigerate until completely cool and ready to use.
Meanwhile, whisk eggs and egg yolks together in a large glass bowl. Combine sugar, lime juice, lime zest, and cornstarch in a smaller heat-proof bowl.
Place bowl with the sugar mixture over a pot of simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until mixture comes to boil, about 5 minutes.
Slowly whisk hot sugar mixture, little by little, into the beaten eggs. Place bowl over the pot of simmering water and whisk until curd coats the back of a spoon, up to 10 minutes. Remove from heat; mix in butter until melted.
Drop food coloring into the curd and mix to achieve your desired shade. Let cool to room temperature, at least 30 minutes. Cover surface directly in plastic wrap and refrigerate until completely cool, about 2 hours.
Transfer 3/4 of the curd into another bowl. Add whipped topping and fold together until well combined. Spread frosting over the cake. Refrigerate until set, at least 2 hours more. Top with the plain curd.

Nutrition Facts : Calories 433.2 calories, Carbohydrate 57.3 g, Cholesterol 113.2 mg, Fat 21.4 g, Fiber 0.6 g, Protein 5.3 g, SaturatedFat 8.9 g, Sodium 328.9 mg, Sugar 43.1 g

KEY LIME POKE CAKE

Key Lime Poke Cake image

Bring the great flavor of key lime pie to a wonderful white cake. It's refreshing and fantastic!

Provided by By Betty Crocker Kitchens

Categories Dessert

Time 1h55m

Yield 15

Number Of Ingredients 15

Ingredients

1 box Betty Crocker™ Super Moist™ white cake mix
1 1/4 cups water
1 tablespoon vegetable oil
4 eggs
1 can (14 oz) sweetened condensed milk (not evaporated)
3/4 cup whipping cream
1/2 cup Key lime juice or regular lime juice
1 teaspoon grated lime peel
4 drops yellow food color
1 drop green food color
1 container (12 oz) Betty Crocker™ Whipped vanilla frosting
2 teaspoons grated lime peel
Fresh strawberries
Key lime slices
Lemon leaves

Steps:

Heat 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 (mixture will 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.
Spread frosting over cake; sprinkle with lime peel. Garnish as desired. Store loosely covered in refrigerator.

Nutrition Facts : Calories 370, Carbohydrate 54 g, Cholesterol 80 mg, Fat 3, Fiber 0 g, Protein 5 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 290 mg, Sugar 40 g, TransFat 1 1/2 g

Tips:

Choose ripe and juicy key limes for a more intense flavor.
Use a springform pan for easy assembly and removal of the cake.
When making the cake batter, be sure to cream the butter and sugar together until light and fluffy.
Do not overmix the batter, as this can result in a tough cake.
Bake the cake until a toothpick inserted into the center comes out clean.
Allow the cake to cool completely before assembling the poke cake.
Use a skewer or toothpick to poke holes in the cake before pouring the key lime juice mixture over it.
Chill the cake for at least 4 hours, or overnight, before serving.
Garnish the cake with whipped cream, key lime zest, or fresh berries before serving.

Conclusion:

Tudyk's Key Lime Pie Poke Cake is a delicious and refreshing dessert that is perfect for any occasion. With its creamy key lime filling, moist cake, and graham cracker crust, this cake is sure to be a hit with everyone who tries it. Be sure to follow the tips above to ensure that your cake turns out perfectly. Enjoy!