Key Lime Bundt Cake is delicious! This recipe made with a box of cake mix and a package of instant pudding. It’s a mixture of tangy citrus and soft, sweet cake.
I’m a fan of anything with key lime. It’s like taking a big bite of spring and summer. If you’re a fan, too, I betcha you’ll go nuts for these mouthwatering Key Lime Bars. If you’re in a big hurry, whip up a sweet Key Lime Cheesecake Dip. You never have to wonder what you’re taking to pot luck when you have the ingredients for these treats.
Key Lime Bundt Cake
Did you know that key limes are somewhat different than regular limes? Key limes have a stronger smell, they are a bit more tart, and they don’t have as much juice as regular limes.
When I am using key limes in a recipe, I first microwave them to make them softer so I can more easily extract the juice. Pop them in for about 30 seconds or so and then roll them around on the counter using even pressure from your hands.
Juicing a key lime is not easy. I’m not going to lie to you. What doesn’t work well is to use your hands to try and squeeze the juice out of them. It’s too hard!
You can definitely buy the juice so that you don’t have to try and work with the limes. There is no shame in that game. But, like most things, the “real” tastes better than the stuff you get in the bottle. (That’s just my opinion.)
Once you’ve microwaved and rolled, cut it in half and use a fork to juice it. Stick the fork in the lime and twist, twist, twist over a bowl. You’ll get some pulp, but that can be easily removed. I’d pick up 6 or 7 key limes to get the right amount of juice for this recipe, although depending on the fruit you pick, you might need more.
And yes, you can buy regular limes that are a little bit easier to work with and use those. It’ll taste a smidge less flavorful, but you can be the judge as to whether you mind that trade-off.
Cream Cheese Frosting
There is no way I can even mention cream cheese frosting without telling you how much I love it! I am such a cream cheese fan, it’s ridiculous. Are you?
Before you make this recipe, take the cream cheese out of the refrigerator and let it sit until it’s softer. Hard, cold cream cheese won’t work.
Here is the printable recipe. Enjoy!
Key Lime Bundt Cake
Ingredients
Ingredients
- 1 15.25 oz box white cake mix
- 1 3.4 oz box instant vanilla pudding
- 4 large eggs
- 1/2 C sour cream
- 1/2 C sugar
- 3/4 C canola oil
- 3/4 C key lime juice
- 1 tsp pure vanilla extract
- 3 drops leaf green food color
- 1 9 inch bundt cake
Cream cheese frosting
- 12 ounces cream cheese softened
- 4 C powdered sugar
- 1 tsp pure vanilla extract
- 1/4 tsp kosher salt
- 1 large piping bag with round tip
- Zest of key limes to garnish
Instructions
Directions
- Preheat oven to 350 degrees and spray your bundt pan with baking spray, set aside
- Using a standing mixer, combine cake mix, pudding, eggs, sour cream, sugar, oil, key lime juice and vanilla and beat until combined
- Mix in the green gel food coloring until combined
- Pour into a bundt pan and bake in the oven for 35-45 minutes or until a toothpick comes out clean when poking the center
- Allow to cool completely on the counter before removing from the pan
CREAM CHEESE FROSTING
- Combine all ingredients in your standing mixer and beat on high until smooth.
- Spoon frosting into a piping bag and pipe the frosting over the top.
- Sprinkle with key lime zest if desired
Last Step:
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20 comments on “Key Lime Bundt Cake”
Does this recipe work in a 9 x 13 pan?
Hi Karen. I haven’t tried that, but yes it should work fine in a 9×13.
I MADE THIS FOR MY SORORITY FOR OUR ST PATRICK’S DAY PARTY. THEY ALL LOVED IT AND WANTED THE RECIPE, SO I SHARED IT WITH THEM.
Thanks Debbie!
Delicious! I made a few alterations to the recipe. I did not have vanilla pudding on hand so I used white chocolate pudding instead. We just returned from a beach vacation and I wasn’t quite ready to return, so instead of vanilla cream cheese icing I made coconut cream cheese. It was a huge hit! Definitely will keep this recipe for the future.
Sounds delicious Angela. Thanks!
Made this for St. Patty’s Day with a couple of changes. Regular limes fine, needed more drops of food colouring and changed the icing. Only used 4oz of cream cheese & added lime juice and a bit of cream. Consistency was great to drizzle over cake. With changes, 5 star.
Ingredients notes: please change 1 Bundt cake to add ‘ pan’. And on the description it says ‘ key’ vanilla pudding.
Still letting it cook a bit longer. I doubled the recipe to make sure I had enough in the Bundt pan. Had plenty leftovers so I made cupcakes. They cooked up beautifully, but the cake is still cooking.
I’ve now made this twice and both times it’s been a hit.
The flavor was great! I’m curious, how would this be adjusted to bake in a convection oven?
OMG….it is delicious! I didn’t use key lime juice, I used the bottle of Key West Lime juice, and I put a lemon glaze on top. Everyone raved how moist and tasty it was! I will definitely make it again!
This was super easy to make and wildly delicious! I left out the green food coloring because I’ve never had a key lime pie or tart that was actually green and sometimes food coloring leaves an aftertaste.
I used this recipe and made a layer cake! Awesome recipe! I made home made whipped topping with lemon extract for the icing and it turned out great!
Does these need to be kept in the refrigerator or can it be left on a covered cake plate?
can this cake be made ahead and freeze? Without the frosting of course!
Sure! Wrap it in plastic wrap first and then with foil.
I am going to make this for St. Patrick’s day! It looks delicious
Your key lime bundt is the best! My husband asked me to bake one for my own birthday!!! Everyone loves it! Thanks.
My sister loves anything key lime, I’ll make this for her birthday next week. 2 questions-can I substitute olive oil for the canola? And am I supposed to make the pudding or just use it dry? Also the final ingredient listed says “9 inch bundt cake” …
Don’t make the pudding just add the package with sugar to the cake mix, whisk together then make a well. Add all the wet ingredients then mix well. We thought this was so good we didn’t even frost it!