Key Lime Cake II

This cake is so easy to make and tastes great. It’s similar to a bundt cake but much lighter. I followed the recipe exactly (first time) but hereafter I will decrease the cooking time to 35 to 40 minutes and increase the amount of glaze by about one half.

Really nice easy cake. I added a couple drops of lemon oil to the cake and glaze. Very good.

It was an excellent recipe, very good. I’m glad I decided to do it in a bundt pan. Will do again!

This cake was absolutely delicious. No changes made. Very moist. Will definitely make it again!

I was looking for a lime dessert that wasn’t pie and this fit the bill. It was delicious and moist, not too sweet. I did not necessarily want to use the lime jello but definitely added a nice green color to the cake.

Great recipe! It was super moist and flavorful. The only change I made was to use French Vanilla pudding mix (it’s what I had on hand). It was a HUGE hit at a BBQ I went to – nothing left but crumbs!

I really like this cake. Like some of the other reviewers, I do think it could have been a little more lime-y, like maybe using lime pudding as opposed to lemon.

Very good!

I will absolutely make this again. We have a Key Lime tree and wanted to make something using the limes but this was so good that I will make it even when our tree has finished giving fruit.

This cake is excellent, very moist and flavorful and so easy to make. I followed Kelly M’s suggestion and used a white cake mix with extra lime juice which gave it a more limey taste. For the glaze I followed Patty W’s recipe using butter and more lime juice. It was good but turned out quite tart – not a bad thing since it helped cut the sweetness of the cake. This would make a good conventional cake with cream cheese frosting, which I will try.

I am giving this recipe five stars, not because it resembles key lime anything, but because it’s absolutely delicious! I have tried different key lime recipes over the years for my husband’s birthday (pie and cheesecake mainly) so this year I thought I’d look for a cake recipe. I did follow one person’s suggestion, and I added at least 4 extra tablespoons of lime juice. I couldn’t taste the key lime at all, but my husband said there was a hint of it. My favorite kind of cake is lemon, so the fact that it still tasted like lemon was fine by me! It was very moist and just yummy!! If I were to make again with the intent of it tasting like lime, I would try another reviewer’s suggestion of using white cake mix. In any case, thank you for a delicious lemon cake recipe that will stay in my files!!!!!

I made this cake exactly as in the recipe and got rave reviews! It’s important to use good quality lime juice. I found organic lime juice, didn’t buy the green squeeze bottle stuff. Otherwise, I wouldn’t change a thing — great for the lemon-lime lovers!

I have to thank naples34102 for the modification suggestions – I did the vanilla cake mix, vanilla pudding mix and amped up the lime! Adding 1 c. lime juice, 4 T. lime zest to the mix – for the glaze I used 1 T. zest and only enough juice to create a very thick glaze. I did not have vegetable oil so I used coconut oil. I made these into 18 cupcakes to give to various friends. These are sub”lime”. This is my go to recipe for a lime cake!

Not as flavorful as I had hoped.

I wad desperately looking for lime recipes because my neighbor brought me a huge bag of limes. I didn’t have cream for a pie, so I’m glad I found this. I’ll admit, I modified the recipe a bit due to limited ingredients. I only had yellow cake and vanilla pudding, so I added more fresh lime juice. I used about 1/2 cup. I also added coconut extract to both the cake and the glaze. Omg it was amazing. I would take a picture, but it’s already gone! I made a bunt cake out of it, and it was so moist. Thanks so much for the yummy recipe!

Instead of lemon pudding I use lime pudding for more lime flavor

This cake is amazingly good and I didn’t even do it right! Noticed that the lemon cake mix in the pantry already had pudding in the mix so I skipped the pudding. The cake did not rise very high. Poked holes in the cake and poured glaze over but the cake was too warm and most of it melted to the bottom of the cake plate. Even after all this the cake was tart and citrus-y, moist and yummy. Today I am a BAKER! BTW I used “Nellie and Joe’s Key West Key Lime Juice. “

Simple and delicious. My husband loves key lime desserts and this did not disappoint.

MY FAVORITE CAKE BY FAR!!!!!! I make this all the time now. I LOVE it! Did I mention how much I love it?!

For the most part I really like citrus cakes made with cake mixes, but there are always a couple of challenges. One is to disguise that tell-tale cake mix taste. The other is to get the cake to live up to its name with a robust citrus flavor. Because of some experience with this I took a little liberty with this recipe which does have a good starting point, particularly since it doesn’t call for Jell-o! If this is a lime cake I thought it counterproductive to use a lemon cake mix and lemon pudding – I used vanilla for both. I added 1 tsp. of vanilla, a tsp. of lime extract and, for good measure, a tablespoon of grated lime zest! For the liquid I upped the lime juice to a half cup, used only a half cup of water and called it a day. As for the glaze, I kept it thick, adding only enough lime juice to get it to approximately the consistency of Elmer’s glue. I also added a good amount of grated lime zest. It turned out to be a lovely, “graceful” cake, if there is such a thing. Light, fluffy, with a delicate lime taste, spiked with the zestier lime glaze. I’m very pleased with this but if I make it again I may add even more lime juice, zest and extract!

I made this for a coworker’s birthday last night. Since she loves Key lime pie and margaritas I turned it into a margarita cake! I added a little tequila to the icing and a teaspoon of vanilla to the cake batter. I’ve been getting compliments all afternoon this recipe is a hit!