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Luscious Key Lime Cake



  • 1 box Duncan Hines moist deluxe lemon supreme cake mix
  • 1 (4 ounce) box lemon instant pudding and pie filling
  • 4 eggs
  • 1 cup Crisco vegetable oil
  • 3/4 cup water
  • 1/4 cup Key lime juice (fresh or bottled lime juice may be substituted for the Key lime juice)


  • 2 cups confectioners' sugar
  • 1/3 cup Key lime juice
  • 2 tablespoons water
  • 2 tablespoons butter, melted
  • Additional confectioners' sugar
  • Thinly sliced lime, for garnishing
  • Fresh strawberry slices, for garnishing, optional


  1. Heat oven to 350 degrees F. Grease and flour a 10-inch Bundt or tube pan.
  2. Cake: Combine cake mix, pudding mix, eggs, oil, 3/4 cups water and 1/4 cup key lime juice in a large bowl. Beat at low speed with electric mixer until moistened. Beat at medium speed for 2 minutes.
  3. Pour mixture into pan and bake for 50 to 60 minutes or until cake tester inserted in center comes out clean.
  4. Remove from oven and cool in pan 25 minutes.
  5. Remove cake from pan onto a cooling rack.
  6. Once cooled return cake to pan. Using a straw or wooden skewers, poke holes in top of warm cake . Pour slowly over the top of warm cake the glaze. Cool completely.
  7. Invert cake onto serving platter. Dust with additional confectioners' sugar.
  8. Garnish with lime slices and strawberry slices if using.
  9. Glaze: Combine the confectioners' sugar, lime juice, water and melted butter in a medium bowl, whisking well to combine all ingredients.

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