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This Key Lime Bundt Cake is to die for! The cake is tender, moist, and full of amazing lime flavor.
Why You’ll Love This Recipe!
Calling all key lime lovers. Today’s recipe is a yummy, easy dessert for you! It is moist and tart and it has amazing texture. If you are a key lime fan or know anyone that is a key lime fan this cake is a must. I promise, you will not be disappointed!!!
I first served this cake years ago at my daughter’s high school graduation party. The cake actually didn’t come out of the bundt pan and I had a huge mess. I knew I couldn’t serve it like that at the party so I left it in the kitchen.
My neighbor, who is a huge key lime fan, found it and tasted it. He LOVED it and basically spent the rest of the time in the kitchen with a fork eating the key lime cake out of the bundt pan!
Ingredients Needed
- Lemon Cake Mix. I like Duncan Hines brand. (do not use a cake with pudding included)
- Instant Lemon Pudding
- Eggs
- Butter, salted
- Vegetable oil or you can use canola oil
- Key Lime Juice. I buy the Nellie & Joe’s bottled juice you can find in the juice aisle of the grocery store.
- Powdered Sugar
How To Make Key Lime Bundt Cake
- Grease and flour bundt pan
- Combine cake mix and pudding mix, mix in eggs, oil, water and juice in the bowl of stand mixer with the paddle attachment. You can also use an hand electric mixer. Beat at medium speed for 2 minutes.
- Pour batter into prepared bundt pan. Make sure batter is evenly distributed in the pan, give the pan a few taps to help even out the batter.
- Bake at 350 degrees F for 50-60 minutes or until skewer comes out clean. Place your oven rack in the bottom third of the oven so the bundt pan is in the middle of your oven.
- Cool cake in pan for 25 minutes and then remove the cake from the pan, turn it over onto a wire rack. Trying to remove the cake while it is too warm can cause it to fall apart.
- Return the cake to the pan and pierce the cake with a bamboo skewer or toothpick. Make holes over the surface of the cake to absorb the glaze you are going to pour over it.
- Make the glaze by combining powdered sugar, key lime juice, water and melted butter. Stir until smooth.
- Pour the glaze mixture over the cake letting it run down the sides and absorb into cake. Once the glaze is absorbed remove the cake from the pan and allow it to cool completely on a cooling rack. Cool the cake completely on the rack before placing it on a serving plate to prevent bottom from getting soggy.
- Dust with powdered sugar and serve with fresh berries.
Tips For Removing Your Bundt Cake from leigh Anne
- Bundt Pan – Here is the bundt pan I use. Be sure you have a good non stick bundt pan.
- Non Stick Baking Spray – My best tip for removing your bundt cake from the pan is to use this spray. I’ve tried all different sprays and this one never fails me! After spraying my pan with it I also coat the pan with flour . My cake comes out perfectly every time. And make sure the spray gets into all the nooks of your pan. Use a pastry brush if you need to.
- After allowing the cake to cool, gently tap the pan a few times to help loosen the cake. Shake the pan to see if the cake can move freely. If it doesn’t, take a thin knife and run it around the edge of the cake to loosen it. If the cake still feels resistant, flip it upside down onto a plate or rack and just let it sit and see if gravity helps.
Frequently Asked Questions
Can I use regular lime juice instead of key lime juice?
Yes you can, a key lime is a bit more tart so is the perfect thing to offset the sweetness of the cake but either will work.
Can I add a glaze to this key lime bundt cake?
You totally can if you like but trust me, it doesn’t need one.
How long will key lime bundt cake last?
This is a very moist cake, keep it stored in an airtight container at room temperature for 3-4 days. You can also freeze it for up to 3 months.
If you aren’t a key lime lover you just might be after tasting this key lime bundt cake!
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Key Lime Bundt Cake
Ingredients
- 1 lemon cake mix
- 3.4 oz instant lemon pudding
- 4 eggs
- 1 cup vegetable oil
- 3/4 cup water
- 1/4 cup key lime juice
Glaze
- 2 cups powdered sugar
- 1/3 cup key lime juice
- 2 Tbsp water
- 2 Tbsp melted butter
- powdered sugar for dusting
Instructions
Cake
- Grease and flour bundt pan
- Combine cake mix and pudding mix, mix in eggs, oil, water and juice. Beat at medium speed for 2 minutes.
- Pour batter into prepared bundt pan
- Bake at 350 degrees for 50-60 minutes or until skewer comes out clean.
- Cool cake in pan for 25 minutes and then remove the cake from the pan, turn it over onto a wire rack. Return the cake to the pan and pierce with a bamboo skewer. Make holes over the surface of the cake to absorb the glaze you are going to pour over it.
- After the glaze has absorbed, turn the cake onto a serving plate. Dust with powdered sugar and garnish with fresh berries.
Glaze
- Combine powdered sugar, key lime juice, water and melted butter and mix until smooth
- Drizzle over warm pierced cake and let stand until completely cooled.
Tips & Notes:
- Bundt Pan – Here is the bundt pan I use. Be sure you have a good non stick bundt pan.
- Non Stick Spray – My best tip for removing your bundt cake from the pan is to use this spray. I’ve tried all different sprays and this one never fails me! After spraying my pan with it I also coat the pan with flour . My cake comes out perfectly every time. And make sure the spray gets into all the nooks of your pan. Use a pastry brush if you need to.
- After allowing the cake to cool, gently tap the pan a few times to help loosen the cake. Shake the pan to see if the cake can move freely. If it doesn’t, take a thin knife and run it around the edge of the cake to loosen it. If the cake still feels resistant, flip it upside down onto a plate or rack and just let it sit and see if gravity helps.
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Jennifer Finley says
This was the best Key Lime Bundt Cake, I’ve ever made and eaten!! I will tell you that I added some shavings to the cake and the Glaze. Also, I live in Indiana and we don’t have pudding in 4.0 oz, it comes in 3.4 oz Jello brand. So that’s what I used. It’s so moist, tangy, sweet, and just light and delicious! I bought a Birthday Cake Bundt Cake at the store, and it was good, but I think I can make it better! You should make a cookbook of Bundt Cakes! Thank you for the Recipe! God Bless you!
Janice says
Wow made for ministers for lunch a home run yall gotta try it1????
Leigh Anne says
It’s definitely one of my favorites – so glad everyone loved it.
Ann Ritterbush says
Sounds delicious, but I’m having difficulty sorting all the “inverts” and putting the cake in and out of the pan, as well as when it’s warm and when it has cooled. Could you clarify the instructions a bit? It cools in the pan 25 minutes, then you invert it on a wire rack. Then you put it “back in the pan” before poking it with a toothpick???? Wha…….?
Leigh Anne says
Ann, You’ve got it right. I did go in and clarify a bit so hopefully that helps. If you read all the way through the recipe you’ll see that you put it back in the pan and poke it with holes and then pour the glaze over it that soaks into the cake. It’s delicious.
Pamela May says
So the holes are poked on the round part not the flat part of the cake. Is that correct?
Leigh Anne Wilkes says
Pamela, There is a photo in the post that shows you how to poke the cake. You take the cake out and then put it back in the pan and then poke holes in it, so it is actually the flat part of the cake.
Anne-Marie says
Have you ever used freshly squeezed lime juice instead of juice from a bottle?
Kirsty says
Ohhhhhhh YUMMY! I love key lime even more then I love lemon, is this possible? I think I am going to make this for the dads at church for Fathers Day. But first I will have to take one for the team and make it for myself, for taste testing purposes of course. What a sacrifice 😉
Thank you!