Bundt Cake #51: Key Lime

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.
Shopping List
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
 4 eggs
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…
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  • Aubs August 12, 2012 at 4:34 pm

    happy birthday week to me! i LOVE citrus desserts and will be making this one this week!! =)

  • Maureen W. (Maryland) August 13, 2012 at 1:47 pm

    Having spent part of my childhood in Miami(we even had a key lime tree in our yard), I have such a weakness for GOOD key lime pie! Since we usually celebrate my (October) birthday at our place in Naples, I request KLP as my birthday dessert, but I think I'm going to request your bundt cake this year instead.
    PS – Bring on the FALL desserts!!

  • Mandi Langton August 13, 2012 at 4:13 pm

    Yay!! The Key Lime Bundt made it's appearance. Now I can't wait to make it!

  • jj Daniels April 4, 2016 at 11:29 pm

    I am wondering if the Eagle Brand milk would be good added to this. I just made your coconut cake with it as you said, and it stayed moist and better than any cake I have ever made. Would it help the moistness in the key lime cake, or would it possibly dull the citrus favors??

    • Mix and Match Mama April 5, 2016 at 12:55 am

      I don't think you can hurt it one bit by adding Eagle Brand. The pudding in this cake makes it super moist…but you can never go wrong with sweetened condensed milk!