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This Key Lime Bundt Cake is to die for! The cake is tender and full of amazing lime flavor.
Why You’ll Love This Recipe!
Calling all lime lovers. Today’s recipe is a yummy, easy dessert for lime fans. It is moist and tart and it is amazing. If you are a lime fan or know anyone that is a lime fan this cake is a must. I promise, you will not be disappointed!!!
I first served this cake years ago at my daughter’s high school graduation party. The cake actually didn’t come out of the bundt pan and I had a huge mess. I knew I couldn’t serve it like that at the party so I left it in the kitchen. My neighbor, who is a huge key lime fan, found it and tasted it. He LOVED it and basically spent the rest of the time in the kitchen with a fork eating the key lime cake out of the bundt pan! Be sure and check below for the tips I’ve learned for getting the cake out of the pan
Ingredients Needed
Tips for Removing a Bundt Cake from Pan
- Bundt Pan – Here is the bundt pan I use.
- Non Stick Spray – My best tip is to use this spray. I’ve tried all different sprays and this one never fails me! After spraying my pan with it I also coat the pan with flour . My cake comes out perfectly every time. And make sure the spray gets into all the nooks of your pan. Use a pastry brush if you need to.
- Batter – Make sure your batter is evenly distributed in the pan. Give the pan a few taps if needed to help the batter even out.
- Oven – I always place my oven rack in the bottom third of the oven so my bundt pan is in the middle of my oven for even baking. Use a cake tester or a long bamboo skewer to make sure the cake is done.
- Cool Time – After removing the pan from the oven let it cool in the pan on a baking rack for about 25 minutes. Trying to remove the cake while it is too warm from the pan can cause problems.
- Remove Cake – This is the moment of truth. Gently tap the pan a few times to help loosen the cake. Shake the pan to see if the cake can move freely. If it doesn’t, take a thin knife and run it around the edge of the cake to loosen it. If the cake still feels resistant, flip it upside down onto a plate or rack and just let it sit and see if gravity helps. After removing the cake, put it back into the pan and poke holes into the cake with a wooden skewer.
- Glaze – Pour the glaze over the cake letting it run down the sides and absorb into cake. Once the glaze is absorbed remove the cake from the pan and allow it to cool completely on a cooling rack. Cool the cake completely on the rack before placing it on a serving plate to prevent bottom from getting soggy.
How to Serve Key Lime Bundt Cake
Powdered sugar – sprinkle over the top of the cooled cake.
Whipping Cream – use a slightly sweetened whipped cream. Find my recipe here.
Fresh berries – I love using strawberries and raspberries.
If you aren’t a key lime lover you just might be after tasting this key lime bundt cake!
Be sure and check out some of these other delicious recipes here on the blog:
- For more Bundt Cakes try these:
- Caramel Apple Bundt Cake
- White Chocolate Raspberry Bundt Cake
- Orange Poppyseed Bundt Cake
- 7 Up Bundt Cake
- Lemon Pound Cake
Be sure and follow me over on You Tube for weekly cooking demos.
Key Lime Bundt Cake
Ingredients
- 1 lemon cake mix
- 3.4 oz instant lemon pudding
- 4 eggs
- 1 cup vegetable oil
- 3/4 cup water
- 1/4 cup key lime juice
Glaze
- 2 cups powdered sugar
- 1/3 cup key lime juice
- 2 Tbsp water
- 2 Tbsp melted butter
- powdered sugar for dusting
Instructions
Cake
- Grease and flour bundt pan
- Combine cake mix and pudding mix, mix in eggs, oil, water and juice. Beat at medium speed for 2 minutes.
- Pour batter into prepared bundt pan
- Bake at 350 degrees for 50-60 minutes or until skewer comes out clean.
- Cool cake in pan for 25 minutes and then remove the cake from the pan, turn it over onto a wire rack. Return the cake to the pan and pierce with a bamboo skewer. Make holes over the surface of the cake to absorb the glaze you are going to pour over it.
- After the glaze has absorbed, turn the cake onto a serving plate. Dust with powdered sugar and garnish with fresh berries.
Glaze
- Combine powdered sugar, key lime juice, water and melted butter and mix until smooth
- Drizzle over warm pierced cake and let stand until completely cooled.
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Nutrition Facts:
Originally posted June 11, 2008
Jennifer Finley says
This was the best Key Lime Bundt Cake, I’ve ever made and eaten!! I will tell you that I added some shavings to the cake and the Glaze. Also, I live in Indiana and we don’t have pudding in 4.0 oz, it comes in 3.4 oz Jello brand. So that’s what I used. It’s so moist, tangy, sweet, and just light and delicious! I bought a Birthday Cake Bundt Cake at the store, and it was good, but I think I can make it better! You should make a cookbook of Bundt Cakes! Thank you for the Recipe! God Bless you!
Janice says
Wow made for ministers for lunch a home run yall gotta try it1????
Leigh Anne says
It’s definitely one of my favorites – so glad everyone loved it.
Ann Ritterbush says
Sounds delicious, but I’m having difficulty sorting all the “inverts” and putting the cake in and out of the pan, as well as when it’s warm and when it has cooled. Could you clarify the instructions a bit? It cools in the pan 25 minutes, then you invert it on a wire rack. Then you put it “back in the pan” before poking it with a toothpick???? Wha…….?
Leigh Anne says
Ann, You’ve got it right. I did go in and clarify a bit so hopefully that helps. If you read all the way through the recipe you’ll see that you put it back in the pan and poke it with holes and then pour the glaze over it that soaks into the cake. It’s delicious.
Pamela May says
So the holes are poked on the round part not the flat part of the cake. Is that correct?
Leigh Anne Wilkes says
Pamela, There is a photo in the post that shows you how to poke the cake. You take the cake out and then put it back in the pan and then poke holes in it, so it is actually the flat part of the cake.
Anne-Marie says
Have you ever used freshly squeezed lime juice instead of juice from a bottle?
Kirsty says
Ohhhhhhh YUMMY! I love key lime even more then I love lemon, is this possible? I think I am going to make this for the dads at church for Fathers Day. But first I will have to take one for the team and make it for myself, for taste testing purposes of course. What a sacrifice 😉
Thank you!