This recipe is an adaptation of Key Lime Cake III, but after some testing, I’ve discovered that it’s moister, tasty, and simpler to prepare.
| Prep Time: | 15 mins |
| Cook Time: | 45 mins |
| Additional Time: | 1 hr 30 mins |
| Total Time: | 2 hrs 30 mins |
| Servings: | 14 |
| Yield: | 1 10-inch bundt cake |
Ingredients
- 1 (15.25 ounce) package lemon cake mix
- ½ (8 ounce) package cream cheese, softened
- 1 (3 ounce) package lime-flavored gelatin mix
- ¾ cup limeade
- ⅓ cup vegetable oil
- 4 large eggs
- ½ medium lime, zested and juiced
- ½ cup unsalted butter, softened
- 1 (8 ounce) package cream cheese, softened
- 4 ½ cups powdered sugar
- 4 ½ tablespoons Key lime juice
- 3 tablespoons graham cracker crumbs, or as needed
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 10-inch Bundt® pan.
- Combine cake mix, cream cheese, gelatin mix, limeade, vegetable oil, eggs, lime zest, and lime juice for cake in a mixing bowl; mix until smooth and well combined. Pour into the prepared pan.
- Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 45 minutes. Remove from the oven and let cool to room temperature, 30 minutes to 1 hour.
- Beat butter and cream cheese for glaze in a bowl with an electric mixer until light and fluffy. Add powdered sugar and Key lime juice and mix until well combined.
- Turn the pan over and remove the cooled cake onto a serving plate. Pour glaze over the cake and garnish with crushed graham crackers and more lime zest.
- Refrigerate for at least 1 hour before serving.
Reviews
Fantastic. Followed as written. The icing makes enough for a second cake, actually. Sans régrets — I’ll make it again this week. So lime..sublime! It’s a brilliant delicious green too! I was cautious about it cooling completely in the pan bc many recipes advise removing after 10-15 minutes. Out of caution, I edged gently inside with a teaspoon to assure it’d lift out after an hour and it did. The graham cracker crumbs were a cute idea, as if it were Key Lime Pie, but I topped it with gold sugar. Thanks for sharing this recipe! Just scrumptious!