Reviewed: Sep. 3, 2009

I found this cake to be way to heavy. If I made it again I'd reduce the oil to one quarter cup.

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diana canada

Cooking Level: Intermediate

Home Town: Steinbach, Manitoba, Canada

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Reviewed: Jun. 9, 2009

This is an excellent cake. In the fridge is the best.

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SUEMAMA

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Reviewed: Jul. 7, 2008

This cake was excellent. I only used four eggs because I only had jumbo eggs on hand. Five seemed like a lot anyway. Next time I will cut the amount of glaze in half - that's about all I could actually get to soak into the cake and it was plenty.

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Roz B.

Cooking Level: Intermediate

Home Town: Milwaukee, Wisconsin, USA

Living In: South Riding, Virginia, USA

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Reviewed: Jul. 6, 2008

I have made this cake twice in the last two weeks - the first for my son's birthday and the second for a picnic. The first time I used raspberry jello and frozen raspberry lemonade in place of the orange juice. I mixed the leftover lemonade with the powdered sugar for the glaze. I think because I used the lemonade without diluting it, there was a stronger flavor. The second time I followed the recipe as written. Both times I made it in a bundt pan which turned out well. Both versions were very well received. Next time I'll try orange jello with the orange juice and glaze. Overall, it's a very good recipe you can play around with.

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Jennifer

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Reviewed: Jul. 3, 2008

This cake was a HUGE hit. It's easy and doesn't take too much time. I made it in a Bundt pan and it turned out great. It is a tan color on the outside and then bright green on the inside.

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Flossie

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Reviewed: Jun. 26, 2008

Oh, my! This was a huge hit at my house. I love to bake, but am not much of a sweet eater. Let's put it this way, I ate way more than one piece of cake! It is so easy to make and it isn't super sweet. I used key lime juice instead of fresh lime juice. Loved it!

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RJG

Cooking Level: Expert

Home Town: Melvin, Iowa, USA

Living In: Merriam, Kansas, USA

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Reviewed: Jun. 22, 2008

What a delicious cake!

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ALLISONBROADUS

Cooking Level: Expert

Home Town: Klein, Texas, USA

Living In: Montgomery, Texas, USA

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Reviewed: Jun. 20, 2008

A variation of this recipe has been in my family for 4 generations (originally from my great-aunt, now to my children). It is a favorite, and always requested at our summer gatherings. Quick, simple, yummy.

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Amy

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Reviewed: Feb. 8, 2008

Great recipe! Gave samples to friends at the gym and they loved it! I baked it in a bundt and it was perfect!

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mandy1982

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Reviewed: Nov. 16, 2007

Surprisingly refreshing even though some people were taken aback by the color. I make cake mix from scratch and add lime juice to orange juice to give it a kick. I skipped the icing here and use cream cheese frosting with a hint of green food coloring and a table spoon of fresh lime juice. Definitely serve with plain whipped cream. This cake freezes well and I think it's even better the next day or after freezing/thawing.

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WAVE911

Cooking Level: Expert

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Reviewed: Sep. 20, 2007

This recipe is awesome! I have used it to make lemon, orange, pineapple, cherry, cranberry, raspberry and strawberry. I think you are only limited by the flavors of Jello.

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Carole

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Reviewed: Aug. 24, 2007

I have been searching for a recipe close to my mothers lime cake for over 15 years. This is the closest I have had! I just baked it, and havent even poured the frosting on it yet. I just leveled the layers and got to nibble on some of the extra..WOW! its delish! I did not purchase the lemon cake mix, I used yellow instead. All I had here in my pantry. And it still came out wonderful, I just added 1/2 tsp of lemon extract, when I still felt that diddnt give it enough tang I gave it 1/2 tsp of lime juice. I am going to frost it with a cream cheese frosting with a few tbls of lime thrown in. I will make this over and over. Thanks for a wonderful recipe!Edit:8/27/08- I have made this cake over and over. I have made it in a bundt pan with a lime glaze and powdered sugar over it. I have also made it into a 1/4 sheet cake by doubling the recipe, and using a cream cheese lime frosting. YUM

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TEESA2YOU

Cooking Level: Intermediate

Living In: Phoenix, Arizona, USA

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Reviewed: Jul. 7, 2007

I also tried this recipe as a strawberry lemonade version by adding strawberry jello instead of lime, and lemonade instead of orange juice, and it was a hit. I baked it in a bundt pan and topped the cooled cake with coolwhip and garnished with sliced strawberries and lemon zest.

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Double-Oven Lovin'

Cooking Level: Expert

Home Town: Prior Lake, Minnesota, USA

Living In: Salt Lake City, Utah, USA

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Reviewed: Jul. 2, 2007

This cake rocks! I baked it in a bundt pan. The only thing I changed was instead of the lime juice, I used a 6 ounce can of thawed frozen limeade concentrate & mixed that with the 2 c. powdered sugar before pouring over the cake. I also added a very tiny bit of blue paste food coloring to the orange juice mixture in the blender which made it a festive green color. My family loves this cake & it's great in the summertime or when you don't want a heavy dessert as it doesn't require any frosting!

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wereinks

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Reviewed: May 10, 2007

This makes a flavorful, moist cake. We enjoyed it very much!

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Maksim's mom & dad

Cooking Level: Intermediate

Living In: Scott Depot, West Virginia, USA

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Reviewed: Mar. 23, 2007

Fabulous recipe! The only thing I changed was to bake it in a bundt pan and to add a dollop of whipped cream and a sprig of mint when serving. I had intended to submit a photo but the cake was DEVOURED before I knew it! This was a hit and soooo easy to make.

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CITTEFOLK

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Reviewed: Mar. 18, 2007

Made this for a St. Patrick's Day BBQ.. Everyone Loved It!! I didn't have quite enough lime juice for the glaze.. so I added some orange juice.. I also added some lime gelatin to the glaze for a nice green color.

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