Key Lime Bundt Cake

This Key Lime Bundt Cake is to die for! The cake is tender and full of amazing lime flavor.

Course Dessert

Cuisine American

Prep Time 10

Cook Time 1 1

Total Time 1 10

Servings servings

Calories 251kcal

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.

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.

Bundt Pan - Here is the bundt pan I use. Be sure you have a good non stick bundt pan.

Non Stick Spray - My best tip for removing your bundt cake from the pan 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.

After allowing the cake to cool, 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.