This is the last bundt cake of the summer season…it’s time to move into fall cakes :). I couldn’t just end the summer cakes on a flat note, I had to end on a high. I think a key lime cake with a key lime cream cheese frosting is the perfect ending. I used key limes (they’re little limes usually found in one pound bags next to the lemons and limes), however, if you can’t find key limes, just substitute a couple of regular limes. Key limes just have a particular taste that just says summer. You’ll feel like you’re in the Florida Keys when you eat this cake…summer is coming to an end.
1 box of white cake mix
2 small boxes of instant vanilla pudding
1/2 cup of veggie oil
1 cup water
3 tablespoons of key lime zest, divided
1/4 cup fresh key lime juice (about 10 little key limes) plus a few extra key limes for the frosting
1 (8 oz) package cream cheese, softened
4 cups powdered sugar
Preheat oven to 350 degrees
Grease (I use Pam) a 10 inch bundt pan
In mixing bowl, combine cake mix, puddings, oil, water, 1 1/2 tablespoons zest, 1/4 cup key lime juice and eggs with electric mixer. Pour into prepared pan and bake 40-45 minutes or until toothpick inserted comes out clean.
Let cake rest on counter in pan 10 minutes. Then, invert cake onto serving plate to finish cooling.
Using an electric mixer, combine cream cheese and powdered sugar with a little more key lime juice (2-3 tablespoons or so) until smooth. Beat in remaining 1 1/2 tablespoons key lime zest.
Spoon over cooled cake, garnish with a little more zest, slice and enjoy.
The little key limes are so small that you’ll use quite a few. The zest and juice combined with the cream cheese will really knock your socks off. Summer is ending…but the best time of the year to be in the kitchen is just beginning…