Key Lime Cake


Key Lime Cake

Key Lime Cake
40 Min

For an easy homemade dessert, tart and tangy Key lime juice adds instant flavor appeal to a store-bought lemon cake mix to create our yummy Key Lime Cake. This cake is a bit different from a classic Key Lime Pie, yet just as rich and enjoyable.

What You'll Need

  • 1 (18.25-ounce) package lemon cake mix
  • 1 (4-serving size) package instant lemon pudding and pie filling
  • 4 eggs
  • 1/2 cup plus 3 teaspoons Key lime juice, divided
  • 1/2 cup vegetable oil
  • 1/2 cup water
  • 2 teaspoons lime zest, divided
  • 1 cup confectioners' sugar

What to Do

  1. Preheat oven to 350 degrees F. Coat a 10-inch Bundt pan with cooking spray.
  2. In a large bowl, using an electric mixer on low speed, combine cake mix, pudding mix, eggs, 1/2 cup Key lime juice, the vegetable oil, water, and 1 teaspoon lime zest; pour into prepared Bundt pan.
  3. Bake 40 to 45 minutes, or until toothpick inserted in center comes out clean.
  4. Let cool 15 minutes then invert onto serving platter and cool completely.
  5. In a medium bowl, combine confectioners’ sugar and remaining lime juice; stir until smooth. Drizzle glaze over cooled cake and sprinkle with remaining lime zest.


If you can't find fresh Key limes or Key lime juice, regular limes and lime juice will work just fine.

A nice glass of iced tea is a great accompaniment to this delicious dessert!

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It's really looking awesome and so beautiful cake. I have remembered it's recipes and also bookmarked it. http//

I just made this cake. It did not rise very much. I blended mix, etc. with hand mixer on low speed. I think it should be blended on low, but then beaten on medium for maybe 2 minutes. Maybe it would rise a bit more??? Very disappointed with the look of this cake.

Hi there! We're sorry to hear that this look of the cake disappointed you. Did it not rise in comparison to the picture we have shown, or just how much you thought it would rise in general? This recipe doesn't rise like a light and fluffy cake. It's more dense like a pound cake because of the lime juice. We hope it still tasted delicious! :)

Just returned from Islamorada; picked up Key limes at a roadside stand. Cake came out perfect (although I used a white cake mix, as I didn't have time to pick up yellow). Sweet and tangy, and yes....oooh, it's so good !

was both lemon cake mix and lemon pudding not too much? I usually use one or the other and the other one vanilla. but if both is not too much then I will try it that way

there is an email option on the right side (picture of envelope)

I just found Pillsbury Key Lime Cake Mix and Pillsbury Key Lime canned frosting in my local grocery store! Made it - YUM and so easy! :-)

Being a fan of "Key Lime Pie", I couldn;t wait to try this recipe. It is WONDERFUL. My only question is, did any one else find the powered sugar & lime juice combo to be thick?? Mine didn't look like the picture at all. I added a little water, which thinned it probably too much. Any suggestions? LOVE MR FOOD RECIPES !!!

Being a Key Wester, I find "Nellie and Joe's" key lime juice very good. You can find it in most groceries nationwide. Just be sure the date is very current as the juice can turn dark if on shelf for too long.

Very Tangy and sweet. REally hit the WOW factor with my family!

How do you get lime zest? I have tried using a very small grater but not sure if there is another way...

The smallest teeth on a grater is okay but a microplane does a great job for zesting. It is very sharp and is easier and faster than a grater I think.

i did not have lime juice so i used lemon juice it turned out wonderful.i will be making this again

i also agree , we do need a e-mail option

I agree, we do need an e-mail option for recipes. And I find your website very difficult to log onto!!!

Is there no option to e-mail a recipe to someone? I don't face book or tweet - - I'm old-fashioned, and only do e-mail. Thanks! Virginia

WOW!!!! Love this recipe, it was a hit at church. And my family has a new favorite : )

This cake was easy to make but unless you have an acquired taste for limes, 1/2 cup lime juice is a bit too strong and the frosting was tart. The cake is moist though and will make again with less juice.

The liquid from the juice is needed in the cake. Try using half key lime and half lemon juice. It will leave your cake considerably less lime tasting. You can also use half lime juice and half water but you won't have the citrus taste. In the icing, use lemon extract and milk. The cake will be delightful!

please advise nutrition facts on . I have diabetes and need counts. thanjks

This recipe is very similar to a cake I make and have been making for 45 years. My recipe calls for a lemon cake mix, use a small pkg. of lemon jello and add to your cake mix. Use your lemon juice instead of lime juice to your cake mix and add your eggs and oil the same way. I used lemon juice and real sugar(cane) to drizzle over the cake. I used a large spoon to crush the sugar up some when it is in the lemon juice. Then pour over the cake. This has been a big hit for many years. As a matter of fact someone who was my neighbor at one time just told me they are still making that cake and it is still a big hit with everyone. Just wanted you to know - this is an oldie and still a goodie!!


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