Key lime cake

Yield: 12 servings

Measure Ingredient
1 pack Lemon Supreme Cake Mix
1 pack Lemon Instant pudding and
\N \N Pie filling mix - (4 serving
\N \N Size)
2 cups Confectioners sugar
⅓ cup Key Lime Juice
\N \N Confectioners sugar
\N \N Lime slices
4 \N Eggs
1 cup Oil
¾ cup Water
¼ cup Key Lime Juice *
2 tablespoons Water
2 tablespoons Butter, melted
\N \N Fresh strawberry slices




*If Key Limes are not available in your area of the country, fresh or bottled lime juice may be substituted.

Preheat oven to 350 degrees. Grease and flour 10 inch Bundt pan.

For the cake: Combine all of cake ingredients in a large bowl. Beat at low speed with electric mixer until moistened. Beat at medium speed for two minutes. Pour into prepared pan. Bake at 350 degrees for 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool in pan 25 minutes. Invert onto cooling rack. Let cool some. Return cake to pan, poke holes in top of warm (not hot) cake with toothpick or long tined fork.

For the glaze: Combine all ingredients in medium bowl. Pour slowly over top of warm cake. Cool completely. Invert onto serving plate.

Dust with additional confections sugar.

Personal Note: Have tasted this cake - it has the texture of a pound cake, with a citrus flavor and is very good. Keeps well. Freezes well.

Duncan Hines, Deliciously Simple Desserts 1993 From a friend == Courtesy of Dale & Gail Shipp, Columbia Md. == Submitted By GAIL SHIPP On 10-11-94

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