Recipes Made with Cake Mixes
Luscious Key Lime Cake
Ingredients
Cake
- 1 (18.25 ounce) box Duncan Hines moist deluxe lemon supreme cake mix
- 1 (4 ounce) box lemon instant pudding and pie filling
- 4 eggs
- 1 cup Crisco vegetable oil
- 3/4 cup water
- 1/4 cup Key lime juice (fresh or bottled lime juice may be substituted for the Key lime juice)
Glaze
- 2 cups confectioners' sugar
- 1/3 cup Key lime juice
- 2 tablespoons water
- 2 tablespoons butter, melted
- Additional confectioners' sugar
- Thinly sliced lime, for garnishing
- Fresh strawberry slices, for garnishing (optional)
Instructions
- Heat oven to 350 degrees F. Grease and flour** a 10-inch Bundt or tube pan.
Cake
- Combine cake mix, pudding mix, eggs, oil, 3/4 cups water and 1/4 cup Key lime juice in a large bowl. Beat at low speed with electric mixer until moistened. Beat at medium speed for 2 minutes.
- Pour mixture into pan and bake for 50 to 60 minutes or until cake tester inserted in center comes out clean.
- Remove from oven and cool in pan 25 minutes.
- Remove cake from pan onto a cooling rack.
- Once cooled return cake to pan. Using a straw or wooden skewers, poke holes in top of warm cake . Pour slowly over the top of warm cake the glaze. Cool completely.
- Invert cake onto serving platter. Dust with additional confectioners' sugar.
- Garnish with lime slices and strawberry slices if using.
Glaze
- Combine the confectioners' sugar, lime juice, water and melted
butter in a medium bowl, whisking well to combine all ingredients.
Notes
* 18.25 ounce boxes of cake mix have been replaced by 16.5 ounce and 15.25 ounce boxes. To compensate for the volume loss in a 16 ounce box, whisk 6 tablespoons all-purpose flour into the dry cake mix before proceeding with the recipe. To compensate for the volume loss in a 15.25 ounce box, add 1/2 cup + 3 tablespoons all-purpose flour and 1/4 teaspoon baking powder.
** For best results, use our Pan Release!
Attribution
Posted by bettyboop50 at recipegoldmine.com.