Key Lime Cake II

          

Lemon Bundt® cake gets a tropical twist thanks to the addition of Key lime juice and lemon pudding mix to the batter.

Original recipe makes 1 – 9×13 inch cake

Ingredients

1 (18.25 ounce) package lemon cake mix
1 (3 ounce) package instant lemon pudding mix
3/4 cup water
1/2 cup vegetable oil
4 eggs
5 tablespoons key lime juice
1 1/2 cups confectioners’ sugar
3 tablespoons key lime juice

  • PREP

    20 mins

  • COOK

    50 mins

  • READY IN

    1 hr 10 mins

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 9×13 inch cake pan or one 10 inch bundt pan.
  2. In a large bowl stir together; lemon cake mix, lemon instant pudding, water, oil, eggs, and 5 tablespoons key lime juice, mixing well. Pour batter into prepared pan.
  3. Bake at 350 degrees F (175 degrees C) for 45 minutes. Pour key lime glaze over cake while still warm.
  4. To Make Glaze: Mix together the confectioner’s sugar and 3 tablespoons of the key lime juice (or more if necessary), spoon glaze over warm cake.

Nutrition

Calories: 190 kcal
Carbohydrates: 28 g
Cholesterol: 41 mg
Fat: 8 g
Fiber: 0.2 g
Protein: 2.3 g
Sodium: 221 mg

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