Key Lime Cake II

Key Lime Cake II

"Lemon Bundt® cake gets a tropical twist thanks to the addition of Key lime juice and lemon pudding mix to the batter."
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Ingredients

1 h 10 m servings 190 cals
Serving size has been adjusted!
Original recipe yields 24 servings

Nutrition

  • Calories:
  • 190 kcal
  • 10%
  • Fat:
  • 8 g
  • 12%
  • Carbs:
  • 28g
  • 9%
  • Protein:
  • 2.3 g
  • 5%
  • Cholesterol:
  • 37 mg
  • 12%
  • Sodium:
  • 221 mg
  • 9%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

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  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 9x13 inch cake pan or one 10 inch bundt pan.
  2. In a large bowl stir together; lemon cake mix, lemon instant pudding, water, oil, eggs, and 5 tablespoons key lime juice, mixing well. Pour batter into prepared pan.
  3. Bake at 350 degrees F (175 degrees C) for 45 minutes. Pour key lime glaze over cake while still warm.
  4. To Make Glaze: Mix together the confectioner's sugar and 3 tablespoons of the key lime juice (or more if necessary), spoon glaze over warm cake.

Reviews

Read all reviews 154
  1. 182 Ratings

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Most helpful positive review

This was a pretty good recipe. I did make a few changes though. The first time I made it I made it exactly how the recipe said and it had too much of a lemon tast not enough key lime. The sec...

Most helpful critical review

This was a good, moist cake;however, I was disappointed. It was not what I was looking for. It tasted like a lemon cake and no key lime flavor to it.

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This was a pretty good recipe. I did make a few changes though. The first time I made it I made it exactly how the recipe said and it had too much of a lemon tast not enough key lime. The sec...

A few little changes really add some zing to the already good recipe. First, I add chopped pecans. Second, my glaze consists of 1/2 stick butter, 1/2 cup sugar and 1/4 cup fresh key lime juice b...

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 t...

Everybody LOVED this cake and I was asked for the recipe several times. I made it in a bundt pan but PLEASE NOTE: Spray an ample amount of cooking spray into the pan because it did stick and I ...

This cake is moist and nice and tart. Everyone thinks it is store bought and it is always the first to go at any function. UPDATE: I only use 1 C. powdered sugar and 2 Tbsp. of key lime juice fo...

I made this into a lemon cake. Used vanilla pudding because it was all I had and used lemon juice where it called for key-lime. Same with the icing. Best lemon pound cake I've tasted in quite so...

Wonderful!! this got lots of rave reviews at a potluck. I used a little more lime in the cake and icing to make it more tart. I also put half the icing on while warm and the other half when co...

This cake is a big hit in my family! I have made it twice, the 2nd time I used a stick of butter (melted) instead of the oil, butter-recipe yellow cake mix, and added a 1/2 stick of butter to t...

This cake is just delicious and so very moist. I've made it twice now and everyone just loves it. And so simple to make. Wish I could give it more than five stars!

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