key lime cake w/ cream cheese frosting

★★★★★ 1
a recipe by
Gayla Williams
Tupelo, MS

I love anything Key Lime and anythig with Cream Cheese. Sooooo i came up with a way to make this into a semi-homemade cake. Tastes delicious!

★★★★★ 1
serves 16
prep time 1 Hr 5 Min
cook time 30 Min
method Bake

Ingredients For key lime cake w/ cream cheese frosting

  • 1 box
    pillsbury yellow cake mix
  • 1 c
    milk, cold
  • 1/2 c
    key lime juice
  • 1/2 c
    vegetable oil
  • 2 box
    lime jello, small
  • 4 lg
  • 1/2 c
    butter, slightly softened
  • 8 oz
    package of cream cheese, softened
  • 1 tsp
    vanilla extract
  • 1 lb
    powdered sugar, sifted

How To Make key lime cake w/ cream cheese frosting

  • 1
    DIRECTIONS for Cake Prepare three 8 or 9 inch cake pans or 8x13 rectangle pan, by rubbing them with shortening and sprinkling with flour to cover each pan. Preset oven to 350 degrees, 325 for dark pans.
  • 2
    In a large mixing bowl, put in the cake mix. Don't follow the cake recipe on the box, Instead, add the milk,oil,key lime juice,jello, and 4 large eggs, one at a time, beating well after each.
  • 3
    NOTE: different cook times for round and rectangle pan Divide among the 3 prepared cake pans and bake for 30 minutes at 350 degrees. If you use dark cake pans, bake at 325 degrees. IF you use a RECTANGLE PAN COOK FOR 45 TO 55 MINUTES
  • 4
    Cool on baking racks until completely cooled
  • 5
    DIRECTIONS for Frosting In a large bowl combine butter, Cream cheese and vanilla and beat until completely incorporated and smooth. I like to use my stand mixer but any mixer will do. This can also be done by hand but be very vigorous and take the time to get the nice, light loftiness that makes this frosting great. Add sifted powdered sugar a cup or so at a time and beat vigorously until smooth. You don’t have to sift the sugar if it is powdery and not clumping. It is usually fine here in dry Colorado. I don’t use a whole lb. usually about ¾ of a pound, just add till consistency and taste are right, It is best to refrigerate a bit. If it is too thick when it comes time to spread, add a little bit of milk.

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