Key Lime Mousse Cake


  • 1 (9 ounce) box yellow cake mix
  • 2 tablespoons all-purpose flour
  • 1/2 cup water
  • 1 egg
  • 1 (12 ounce) can frozen limeade concentrate, thawed, divided
  • 1 (8 ounce) package cream cheese, softened
  • 1 (3.3 ounce) box white chocolate instant pudding and pie filling
  • 1 lime
  • 2 tablespoons white chocolate morsels, grated (optional)


  1. Heat oven to 325 degrees F. Grease and flour Springform Pan.
  2. In Small Batter Bowl, combine cake mix and flour; mix well using Stainless Steel Whisk. Add water and egg; whisk until smooth. Pour batter into pan.
  3. Bake 25-28 minutes or until Cake Tester inserted in center comes out clean.
  4. Remove from oven to Stackable Cooling Rack; cool completely.
  5. Brush cake with 1/2 cup of the limeade concentrate using Pastry Brush.
  6. Attach open star tip to Easy Accent(R) Decorator; fill with 1 cup of the whipped topping and set aside. In Classic Batter Bowl, microwave cream cheese on HIGH 30 seconds or until softened; whisk until smooth. Gradually whisk in remaining 1/2 cup limeade concentrate until smooth. Add remaining whipped topping and pudding mix; mix until smooth using Classic Scraper. Spoon filling over cake; spread evenly using Small Spreader.
  7. Zest lime using Lemon Zester/Scorer. Using Ultimate Slice & Grate fitted with v-shaped blade, slice lime. If desired, grate chocolate morsels over filling using Deluxe Cheese Grater. Run releasing tool around edge of cake; remove collar. Pipe whipped topping rosettes around top edge of cake. Sprinkle lime zest over center of cake. Garnish cake with lime slices.
  8. Slice using Utility Knife; serve using Slice 'N Serve(R).

Yield: 12 servings

Nutrients per serving: Calories 320, Total Fat 14 g, Saturated Fat 9 g,Cholesterol 40 mg, Carbohydrates 44 g, Protein 3 g, Sodium 320 mg, Fiber 0 g

Cook's Tip: For a cooler serving temperature, refrigerate cake 30 minutes, leaving collar of Springform Pan around cake.

Recipe credit: Pampered Chef

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