Key Lime Cake With Jello Recipes

KEY LIME JELLO POKE CAKE

Steps:

• Once cake is baked and cooled completely, poke holes in the cake with a fork.
• In a small bowl, add lime jello to boiling water and mix for 2 minutes. Stir in lime juice and mix well. Pour over cake.
• Refrigerate cake for 2 hours or until set. Overnight is fine.

KEY LIME CAKE

Steps:

• Preheat the oven to 350 degrees. Grease and flour a 9 X 13-inch dish, and set aside.
• In a mixing bowl, mix the Lime Jello, sugar, flour, salt, baking powder, and baking soda until completely blended.
• Add the oil, Key Lime Juice, vanilla, eggs, and lime green food coloring. Mix until well blended.
• Pour the batter into the greased and floured 9 X 13 dish.
• Bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean.
• Remove the cake to a wire rack to completely cool.
• When the cake is cooled, make the icing.
• Cream together the butter and cream cheese, until smooth and creamy.
• Add the powdered sugar, a little at a time, until all the powdered sugar is added, mixing between additions.
• Mix until the icing is smooth and creamy.
• Add a few drops of lemon juice at the very end of mixing, just to give the icing a fresh flavor.
• Ice the cake with the icing, and sprinkle a few crushed graham cracker crumbs on top - or you can top with green sugars.
• Add a slice of lime, serve, and Enjoy! Makes approximately 12 - 15 pieces.

KEY LIME CAKE III

Steps:

• Combine cake mix, gelatin mix, oil, eggs and orange juice. Pour into three 8 inch cake pans. Bake according to instructions on box. Allow to cool, then frost.
• To make the frosting: In a large bowl, beat the butter and cream cheese until light and fluffy. Add lime juice and confectioners sugar. Mix well.

FLUFFY KEY LIME PIE

Steps:

• In a large bowl, add boiling water to gelatin; stir 2 minutes to completely dissolve. Whisk in yogurt. Fold in whipped topping. Pour into crust., Refrigerate, covered, until set, about 2 hours.

KEY LIME CUPCAKES

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Place paper baking cup in each of 24 regular-size muffin cups. In large bowl, beat cupcake ingredients with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Divide batter evenly among muffin cups, filling each about two-thirds full.
• Bake 19 to 24 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes. Remove from pan to cooling rack. With toothpick or wooden skewer, pierce tops of cupcakes in several places.
• In small bowl, mix 1 cup powdered sugar and enough of the 2 to 2 1/2 tablespoons lime juice until glaze is smooth and thin enough to drizzle. Drizzle and spread glaze over cupcakes. Cool completely, about 30 minutes.
• In large bowl, beat cream cheese and butter on medium speed until light and fluffy. On low speed, beat in vanilla and 3 1/2 cups powdered sugar until mixed; beat on medium speed until fluffy. Frost cupcakes, mounding and swirling frosting in center. Garnish with lime peel. Store covered in refrigerator.

KEY LIME BUNDT CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 10-inch Bundt® pan.
• Combine cake mix, cream cheese, gelatin mix, limeade, vegetable oil, eggs, lime zest, and lime juice for cake in a mixing bowl; mix until smooth and well combined. Pour into the prepared pan.
• Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 45 minutes. Remove from the oven and let cool to room temperature, 30 minutes to 1 hour.
• Beat butter and cream cheese for glaze in a bowl with an electric mixer until light and fluffy. Add powdered sugar and Key lime juice and mix until well combined.
• Turn the pan over and remove the cooled cake onto a serving plate. Pour glaze over the cake and garnish with crushed graham crackers and more lime zest.
• Refrigerate for at least 1 hour before serving.