Strawberry Key Lime Bundt Recipes

KEY LIME BUNDT CAKE

Steps:

• For the Streusel: Preheat oven to 325°F. Pulse graham crackers in a food processor until fine (you should have 1 heaping cup); transfer to a large bowl and whisk in flour, salt, and cinnamon. Add brown sugar; whisk to combine. Using your fingers, work in butter until mixture is evenly moistened (you should have 3 1/4 cups). Brush a 10-to-15-cup Bundt pan with butter; dust with flour, tapping out excess. Sprinkle 1 cup streusel evenly into bottom of pan.
• For the Cake: Beat butter with granulated sugar, baking powder, salt, baking soda, and lime zest on medium-high speed until light and fluffy, 2 to 3 minutes. Beat in eggs, one at a time, to combine. Beat in flour in three additions, alternating with milk and then lime juice, beginning and ending with flour.
• Dollop half of batter over streusel in prepared pan. Sprinkle with 1 cup streusel; top with remaining batter. Spread with a spatula to cover streusel. Gather remaining streusel in your hands and press into large clumps before sprinkling over top to cover.
• Bake until a wooden skewer inserted in center comes out clean, 45 to 50 minutes. Remove cake from oven (leaving oven on) and let cool in pan on a wire rack 10 minutes. Turn out of pan onto a small baking sheet or pan large enough to hold cake; let cool 10 minutes.
• For the Syrup: Meanwhile, combine lime juice and granulated sugar in a small saucepan. Bring to a boil, stirring, until sugar has dissolved, then continue cooking until thickened slightly, 1 minute. Brush cake all over with syrup, continuing to brush until all of syrup is used and absorbed. Return cake to oven and bake just until syrup is set, 5 minutes.
• For the Glaze: Meanwhile, whisk together confectioners' sugar and lime juice. Immediately after removing cake from oven, use a large spatula to transfer it to rack. Let stand 5 minutes, then brush all over with glaze, dabbing top so as not to displace streusel. Let cool completely before serving. Cake can be stored at room temperature, loosely tented with foil, up to 3 days.

STRAWBERRY KEY LIME BUNDT

Steps:

• Preheat oven to 350 degrees F. Grease and flour a Bundt pan.
• Mix Duncan Hines® French Vanilla Cake Mix, pudding mix, eggs, vegetable oil, lime juice and water. Fold lime zest into the batter.
• Pour cake batter into prepared pan. Fill pan no more than two-thirds full. Depending on your pan size, you may have leftover batter.
• Bake 30 to 35 minutes or until toothpick inserted into cake comes out clean.
• Let cake cool completely and turn it out of pan.
• Pour packet of Duncan Hines® Frosting Creations™ Strawberry Shortcake Flavour Mix into can of Duncan Hines® Frosting Creations™ Frosting Starter. Stir until evenly blended.
• Melt the Strawberry Shortcake frosting you just created in the microwave in 5-second bursts until just melted enough to pour as a thick glaze.
• Pour over top of Bundt cake. Let frosting set for up to 10 minutes and serve.