Key Largo Cake

This boozy poke cake screams tropical vacation. Mixed fruit Jello goes right into the batter along with tropical liqueur, giving the cake a fruity sweetness and a rosy color before it even hits the oven. After baking, holes get poked all over the surface and a liqueur-powdered sugar glaze soaks in.

The result is a moist, almost syrupy cake that’s sticky with tropical flavor from top to bottom. Whipped topping blankets the surface, and drained mixed tropical fruit scatters on top for color and a fresh, juicy bite against the rich cake.

Five eggs and over a cup of oil make this an incredibly moist crumb. Combined with the Jello and boozy soak, every bite is dense, sweet, and fragrant. This needs to chill in the fridge, which also firms up the whipped topping and lets all those tropical flavors meld.

Pro Tips

• Poke the holes while the cake is still warm. A wooden skewer or the handle of a wooden spoon works well. Space them about an inch apart for even glaze distribution.
• Pour the glaze slowly and evenly. Let it seep into the holes rather than pooling on the surface. Give it a minute between passes.
• Drain the tropical fruit thoroughly. Excess syrup will make the whipped topping slide and create soggy spots.
• Chill for at least 2 hours before serving. The flavors develop and the texture improves significantly when cold.

Variations

• Rum version: Use coconut rum as the liqueur for a piña colada-inspired flavor profile.
• Lime twist: Swap the mixed fruit Jello for lime Jello and top with toasted coconut flakes for a Key lime vibe.
• Non-alcoholic: Replace the liqueur with tropical fruit juice concentrate for all the flavor without the booze.