Key Lime Cake

Key Lime Cake

Key Lime Cake


1 package moist deluxe yellow or lemon cake mix

1 small package lemon instant pudding and pie filling

4 eggs

1 C. vegetable oil

3/4 C. water

1/4 C. key lime juice, fresh or bottled


2 C. confectioners’ sugar

1/3 C. key lime juice

2 T. water

2 T. melted butter


Confectioners’ sugar

Key lime slices



Preheat oven to 350-degrees. Grease and flour 10-inch Bundt or tube pan. Combine cake mix, pudding mix, eggs, oil, water and 1/4 C. key lime juice in large bowl and beat with electric mixer on low speed until ingredients are moistened and mixed well. Increase speed to medium and beat for 2 minutes. Pour into prepared pan. Bake for 50 to 60 minutes, until a toothpick or cake tester inserted into center comes out clean. Cool cake in pan for 20 minutes, invert cake onto cooking rack and poke holes with skewer or long tined-fork. Place cake on cake plate or serving plate. Combine glaze ingredients in a bowl and mix well. Pour glaze slowly over top of warm cake. Finish cooling cake. Dust with confectioners’ sugar. Garnish plate with key lime slices.

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