Key Lime Cake

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

Glaze:

2 C. confectioners’ sugar

1/3 C. key lime juice

2 T. water

2 T. melted butter

Garnish:

Confectioners’ sugar

Key lime slices

Mint

 

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.