This key lime cake starts with a box of white cake mix and lime Jell-O and comes together with about 15 minutes of hands-on time. The result is a moist, bright Bundt cake with real citrus flavor in every bite and a glossy lime glaze that looks way more impressive than the effort involved!
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Before You Get Started
Here are a few tips to make sure that your cake comes out perfectly every time:
- Prep the Bundt pan thoroughly. Coat every ridge and crevice with butter and flour, or use a nonstick baking spray made for baking. Don’t leave the cake in the pan for more than 10-15 minutes after baking, or condensation will form and affect the crust.
- Don’t skip the Jell-O mix. It does double duty here: adds bright citrus flavor and, thanks to the gelatin, keeps the crumb incredibly moist. Use it straight from the box; no need to prepare it first.
- Glaze the cake only when it’s fully cooled. Unlike some Bundt cakes that use a hot-pour glaze, this one goes on after the cake is completely cool. Glazing too early will make it thin and runny before it can set.
How to Make Key Lime Cake
You’ll need one large bowl, an electric mixer, and about 15 minutes of hands-on time. Here’s how it comes together:
Step 1: Prep Your Pan
Preheat your oven to 350°F. Grease a Bundt pan or 9×13 pan with nonstick baking spray (or butter and flour). Set aside.
⭢ Don’t forget: a well-greased Bundt pan ensures that the cake comes out cleanly. Don’t skip this step!
Step 2: Mix the Batter
In a large bowl, beat together the cake mix, dry lime Jell-O mix, eggs, water, key lime juice, vegetable oil, and lime zest with an electric mixer on medium-high for about 3 minutes.
⭢ The dry Jell-O goes in as-is; no need to prepare it separately. The batter will be smooth and slightly thick.
Step 3: Bake
Pour the batter into the prepared pan. Tap it on the counter once or twice to release any big air bubbles.
Bake the cake until a toothpick inserted in the center comes out clean and the cake springs back when gently pressed (about 40 minutes for a Bundt cake; 28-32 minutes for a 9×13-inch cake).
⭢ Doneness Check: Look for golden edges that are slightly pulling away from the sides of the pan.
Let the Bundt cake cool in the pan for about 10 minutes, then turn it out onto a wire rack to cool completely. There’s no need to invert a 9×13-inch cake (just let it cool completely in the pan).
Step 4: Make the Glaze
Once the cake is completely cool, whisk together the sifted confectioners’ sugar, 2 tablespoons of key lime juice, and vanilla extract until a thick but pourable glaze forms. If it’s too thick, add more lime juice a teaspoon at a time. If it’s too thin, add more powdered sugar.
⭢ A good glaze drizzles off the spoon in a slow, steady ribbon.
⭢ Alternative icing: For a 9×13-inch cake, consider finishing with a cream cheese frosting or a classic vanilla buttercream frosting instead of the lime glaze. You can also add fresh lime zest to a vanilla or cream cheese frosting for extra flavor.
Step 5: Glaze and Serve
Pour or drizzle the glaze over the cooled cake. Let it set before slicing.
Garnish each serving with a dollop of whipped cream and fresh lime zest or lime slices if desired.
Variations and Serving Ideas
Frosting variations: Cream cheese frosting works as an alternative to the glaze if you’d like a richer finish on your 9×13-inch cake. A simple cream cheese glaze (cream cheese, powdered sugar, lime juice, and a splash of milk) drizzled over the top is a great middle ground.
Pan options: The Bundt pan provides an impressive looking presentation and is great for entertaining. For a more casual affair and quicker baking, use a 9×13-inch pan. For a similar flavor profile without turning on the oven, try a no-bake Key Lime Icebox Cake.
Citrus variations: The basic recipe works well with other citrus flavors, such as lemon or orange. For specific examples, try this Lemon Bundt Cake or this Orange Juice Cake.
Storage and Make-Ahead Tips
Room temperature: Covered loosely, the cake keeps well for 2-3 days. I like to leave it on a cake stand under a cake dome for easy grab-and-go snacking or desserts.
Refrigerator: Store in an airtight container for up to 1 week. The cake gets better as it sits.
Freezer: The un-glazed cake freezes well, tightly wrapped. Thaw overnight and glaze before serving.
Make-ahead: This is an ideal make-ahead dessert. Bake the day before, cover, and glaze shortly before serving.
Frequently Asked Questions
Can I use regular lime juice instead of key lime juice?
Yes. Key lime juice has a slightly more tart, floral flavor than standard Persian limes, but bottled key lime juice or fresh Persian lime juice both work fine. The recipe uses lime juice in both the batter and the glaze, so whichever you choose, use it consistently throughout.
Can I make this cake ahead of time?
Yes, and it actually improves with time. The moisture distributes evenly as it sits, making the cake taste better on day 2 than day 1! Bake it the day before, store covered at room temperature or in the refrigerator, and glaze it before serving.
Can I bake this in a 9×13 pan instead of a Bundt pan?
Absolutely. The batter works in either. A Bundt pan gives you a beautiful presentation; a 9×13 is more casual and easier to slice into small pieces for a crowd. The baking time differs: about 40 minutes for a Bundt, 28-32 minutes for a 9×13. Use the toothpick test either way.
Can I use cream cheese frosting instead of the glaze?
Yes. A cream cheese glaze (cream cheese, powdered sugar, key lime juice, and a splash of milk whisked together) is a delicious alternative if you want something richer. It won’t set as firmly as the lime glaze, so drizzle it close to serving. On a 9×13-inch cake, a classic cream cheese frosting or vanilla buttercream frosting with a little bit of fresh lime zest works beautifully.
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Watch How to Make It
Key Lime Cake
Equipment
- 9 x 13-inch baking pan
Ingredients
For the Cake:
- 1 (15.25 ounce) box white cake mix
- 1 (3 ounce) box lime Jell-O mix (dry, do not prepare)
- 4 large eggs
- ¾ cup water
- ¼ cup key lime juice
- ½ cup vegetable oil
- Zest from 1 lime
For the Glaze:
- 1 ¼ cups confectioners' sugar, sifted
- 2-3 tablespoons key lime juice
- 1 teaspoon vanilla extract
- Optional garnish: whipped cream, fresh lime zest, fresh lime slices
Instructions
- Preheat oven to 350°F. Grease a Bundt pan or a 9×13-inch baking pan with nonstick baking spray. Set aside.
- In a large bowl, use an electric mixer on medium-high speed to beat together the cake mix, dry Jell-O mix, eggs, water, lime juice, oil, and lime zest for about 3 minutes until smooth.
- Pour the batter into the prepared pan. Tap the pan on the counter once or twice to release air bubbles.
- Bake until a toothpick inserted in the center comes out clean and the cake springs back when gently pressed, about 40 minutes for a Bundt pan or 28-32 minutes for a 9×13-inch pan.
- Cool for 10 minutes in the pan. Turn the Bundt cake out onto a wire rack to cool completely before glazing. If using a 9×13 pan, no need to invert; allow to cool completely in the pan.
- Once the cake is completely cool, make the glaze. In a small bowl, whisk together the sifted confectioners’ sugar, 2 tablespoons of lime juice, and vanilla extract until a thick, pourable glaze forms. If the glaze is too thick, add more lime juice one teaspoon at a time. If too thin, add more powdered sugar.
- Pour or drizzle the glaze over the cooled cake. Let it set before slicing.
- Slice and garnish each serving with a dollop of whipped cream and fresh lime zest or lime slices, if desired.
Notes
- Bundt pan prep: Grease every ridge thoroughly with butter and flour or a nonstick baking spray. After baking, don’t leave the cake in the pan for more than 10–15 minutes or condensation will affect the crust.
- The Jell-O mix: Use the dry mix straight from the box. Do not prepare it. The gelatin adds moisture and keeps the crumb tender for days.
- Key lime juice: Bottled key lime juice (such as Nellie & Joe’s) works well and is easy to find in most grocery stores. Regular fresh lime juice is a fine substitute.
- Glaze timing: The glaze must go on a completely cool cake. Glazing a warm cake will make it thin and runny before it sets.
- Glaze consistency: A good glaze drizzles off the spoon in a slow, steady ribbon. Too thick: add lime juice a teaspoon at a time. Too thin: add more sifted powdered sugar.
- 9×13 option: Same batter, faster bake (28-32 minutes). Easier to slice for a crowd; skip the invert step. Consider frosting with cream cheese frosting instead of the drizzled glaze.
- Make-ahead: This cake actually gets better overnight. Bake the day before, cover, and glaze just before serving.
- Storage: Cover loosely at room temperature for up to 3 days, or refrigerate in an airtight container for up to 1 week.
- Freezing: The un-glazed cake freezes well, tightly wrapped, for up to 2 months. Thaw overnight and glaze before serving.
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