Key Lime Cream Cake Recipes

KEY LIME-CREAM CHEESE CRUMBLE CAKE

Steps:

• Heat oven to 350°F. Spray 13x9-inch pan with cooking spray. In small bowl, reserve 1 cup of the dry cake mix for the topping; set aside.
• In medium bowl, mix remaining cake mix, 1/2 cup melted butter and 1 egg until well combined. Press in bottom of pan; set aside.
• In large bowl, beat cream cheese, sweetened condensed milk, lime juice and 2 eggs with electric mixer on medium speed until smooth. Pour filling evenly over base in pan.
• With fork, mix reserved cake mix with pecans and 3 tablespoons softened butter until crumbly. Sprinkle evenly over filling.
• Bake about 45 minutes or until golden brown. Cool in pan at least 20 minutes. Before serving, sprinkle individual servings with powdered sugar.

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.

KEY LIME CREAM CAKE

Steps:

• For cake: Preheat oven to 350 degrees F. Grease and flour two 8-inch cake pans.
• Sift flour, sugar, baking powder, baking soda and salt into mixer. Add eggs, oil and lime juice. Beat until smooth. Add sour cream and beat until smooth.
• Pour into prepared pans and bake for 25 minutes or until a toothpick inserted comes out clean. Cool and frost.
• For frosting: Beat butter and cream cheese until smooth. Beat in vanilla. For really creamy frosting, mix in 1/4 cup of key lime juice. You can also leave it out or add more confectioners sugar to make it thicker. Add a small amount of green food color if you'd like the frosting tinted.
• For Whipped cream: Chill metal bowl and beaters in freezer for about 20 minutes. When ready to whip, add ingredients to the bowl and beat until stiff peaks form.
• Divide cake into four layers and frost. Pipe top with whipped cream or add crushed graham crackers to the side of the cake if desired. Refrigerate.

KEY LIME POUND CAKE

Steps:

• Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan. In a large bowl, cream butter and sugar until light and fluffy. Add 1 egg at a time, beating well after each addition. Beat in lime zest, vanilla and lime juice. Add flour alternately with milk, beating well after each addition. Transfer to prepared pan. , Bake until a toothpick inserted in center comes out clean, 1-1/4 to 1-1/2 hours. Cool in pan 10 minutes before removing to a wire rack to cool completely. For frosting, in a large bowl, beat cream cheese, butter, lime zest and lime juice until smooth. Gradually beat in confectioners' sugar. Spread over cake. If desired, garnish with lime slices and additional zest.

KEY LIME CREAM CAKE

Steps:

• Heat oven to 350°F. Grease bottoms only of two 8- or 9-inch round cake pans (dark or nonstick pans not recommended). Line pans with waxed paper. Grease waxed papers and sides of pans; lightly flour. In medium bowl, mix cracker crumbs, sugar and melted butter. Spread 2/3 cup of mixture in each pan.
• In large bowl, beat cake mix, lime juice mixture, softened butter, 2 teaspoons lime peel and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pans.
• Bake 8-inch rounds 36 to 43 minutes, 9-inch rounds 32 to 38 minutes, or until toothpick inserted in center comes out clean. Run sharp knife around sides of pans to loosen cakes. Cool in pans 15 minutes. Remove from pans to cooling rack, placing cakes crumb-mixture-side-up and removing waxed paper from tops of cakes. Cool completely, about 1 hour.
• To make Creamy Key Lime Filling and Frosting, in small bowl, stir together condensed milk, 2 teaspoons lime peel and 1/2 cup lime juice; set aside. Beat whipping cream in chilled medium bowl with electric mixer on high speed until soft peaks form. Fold milk mixture into whipped cream just until blended.
• Place 1 layer, crumb side up, on serving plate. Spread with 1 cup filling to within 1/4 inch of edge. Add second layer, crumb side up; frost side and top of cake with remaining filling. Store loosely covered in refrigerator.

KEY LIME CHEESECAKE I

Steps:

• Combine cookie or graham cracker crumbs with butter or margarine. Press into bottom and partially up sides of 9 inch springform pan. Refrigerate.
• In a large bowl, beat with an electric mixer the cream cheese, sugar, lime peel, and cornstarch until smooth and fluffy. Beat in eggs one at a time, blending just until smooth. Add key lime juice with mixer on low. Finish mixing by hand. Do not over beat, or cake will crack during baking. Pour batter into prepared crust.
• Bake at 300 degrees F (150 degrees C) for 55 to 65 minutes, or until set. To minimize cracking, place a shallow pan half full of hot water on lower rack during baking.
• Turn oven off, and let cheesecake stand in oven 30 minutes with the door open at least 4 inches. Remove from oven. Refrigerate cake overnight, and up to three days.

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.