Tropical Lime Cake Recipe -
Tropical Lime Cake Recipe
  • READY IN 1 hr

Tropical Lime Cake

Recipe by  

"This cake is a refreshing lime flavor. Appealing green color and citrus flavor are always festive!"

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Ingredients Edit and Save

Original recipe makes 1 - 9x13 inch pan Change Servings
  • PREP

    15 mins
  • COOK

    45 mins

    1 hr


  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
  2. In a large bowl, stir together the cake mix and lime flavored gelatin. combine the eggs, oil and orange juice in a blender and blend for at least 5 minutes. Gradually add the blended ingredients to the dry mixture. beat for 5 minutes using an electric mixer. Pour into the prepared pan.
  3. Bake for 40 to 45 minutes in the preheated oven, until a toothpick inserted comes out clean. When the cake comes out of the oven, prick holes all over it using a fork.
  4. To make the glaze, combine the lime juice and confectioners sugar in a small bowl. beat until smooth. Pour over the hot cake, this will soak into the cake.
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Reviews More Reviews

Most Helpful Positive Review
Nov 01, 2003

Delicious and moist! Just as good the second day!

Most Helpful Critical Review
Sep 07, 2010

I served this at a party, and although I personally really enjoyed this cake, my guests were not thrilled. I am known for making great desserts, and they all said that this was not their favorite. The main problem people had with the cake was that the lime flavor was very overwhelming. I however, thought it was very tasty! To make the top a little prettier, I sprinkled powered sugar and green sprinkles on top.

Jul 14, 2011

Because it began with a cake mix and because of some of the reviews, I set out to make this with low hopes and poor expectations, all of them dashed. I was prepared for the cake to be ugly – it isn’t. It has a pretty, golden exterior and the cake itself a delicate and pretty pastel green. Too sweet and too limey, some reviews said – nope, it’s just right. In fact, in hindsight I would have added some grated lime zest, maybe a tablespoon. Tastes awful, SO like a cake mix. Wrong again. While I don’t necessarily think it would fool anybody, it nevertheless does not have that obvious commercial cake mix taste, tho’ I’m convinced this is because I started out with a French Vanilla cake mix – better, as far as I’m concerned, than lemon, yellow or white cake mixes. I thought maybe a cup of oil would make this heavy and greasy but it was not. Again, I used a Duncan Hines French Vanilla cake mix (deliberately, as with all this oil I did NOT want a pudding-included cake mix). I used fresh-squeezed orange juice, which really was why I chose this recipe in the first place as I had a number of oranges to use. I baked it in a Bundt pan, 325 degrees for about 55-60 minutes. Fearful of infusing any more moisture or sweetness into the cake, I did not use the recipe’s glaze. I used a simple powdered sugar and fresh lime juice glaze. I’m pleasantly surprised.

Aug 27, 2008

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

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.

Feb 12, 2004

Made this for my husband to take to work. It was devoured way before lunch and everybody wanted the recipe. I can't eat it because I'm on the low carb diet, but from all reports, this will be a permanent addition to my dessert file. My husband usually prefers pies over cakes, but he said to make this as often as I can. I fixed a frosting for it with only 1 tub of cool-whip and a small box of lime jello mixed together and spread over the cooled cake. WONDERFUL!!!!!!!

Feb 02, 2004

Absolutely scrumptious! Very moist and wonderful tasting. What a beautiful green color too. I made this cake for work and it was gone in no time. I love the very simple lime glaze which gives just the right finish. I did not poke the holes in the cake. Instead, I let the cake cool and then poured the glaze over top. Finally, I garnished with lime twists on top for a nice presentation. I will make this recipe over and over again! mmmm! mmmm! p.s. It's great FROZEN too!

Jul 07, 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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  • Calories
  • 243 kcal
  • 12%
  • Carbohydrates
  • 30.1 g
  • 10%
  • Cholesterol
  • 44 mg
  • 15%
  • Fat
  • 12.8 g
  • 20%
  • Fiber
  • 0.2 g
  • < 1%
  • Protein
  • 3 g
  • 6%
  • Sodium
  • 185 mg
  • 7%

* Percent Daily Values are based on a 2,000 calorie diet.

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