Key Lime Pound Cake

Want to know one of the best tricks in making a scrumptious cake? A cake mix!

You can doctor-up just about anything with a cake mix as the base. Whether it is a layered cake, a pound cake, or even cookies, try a cake mix!

I promise it will change your life and it is so cheap!




  • vegetable oil spray, for misting
  • flour, for dusting pan
  • 1 package plain white cake mix
  • 1 small package vanilla instant pudding mix
  • 1/2 cup key lime/lime juice
  • 1 lime, zested
  • 1/2 cup water
  • 1/2 cup sweetened condensed milk
  • 8 tablespoons (1 stick) unsalted butter, softened
  • 1 teaspoon vanilla extract
  • 4 eggs


  • 1 cup powdered sugar, sifted
  • 1-1/2 tablespoons key lime/lime juice
  • 1 tablespoon lime zest


  • 6-8 lime slices
  • 1 cup sweetened whipped cream


  1. Preheat oven to 350ºF. Lightly mist a 12-cup Bundt pan with vegetable oil spray, then dust it with flour. Shake out the excess flour and set the pan aside.
  2. Place the cake mix, pudding mix, lime juice, lime zest, water, condensed milk, butter, vanilla, and eggs in a large mixing bowl.
  3. Beat with an electric mixer on low speed until the ingredients are incorporated, 30 seconds. Stop the machine and scrape down the side of the bowl with a rubber spatula. Increase the mixer speed and beat until smooth.
  4. Pour the batter into prepared Bundt pan, smoothing the top. Bake for 47-52 minutes or until top springs back slightly when pressed. Transfer Bundt pan to a wire rack and let cake cool 10-15 minutes.
  5. Run a knife along the edge slightly, then invert cake onto wire cooling rack while you prepare to make the glaze.
  6. Glaze: In a small bowl, mix powdered sugar, lime juice, and lime zest until smooth.
  7. Slide cake onto a serving plate and spoon glaze over warm cake. Garnish the cake with whipped cream and lime slices. Slice and serve the cake.
  8. Store the cake at room temperature in a cake saver for up to one week.



3 thoughts on “Key Lime Pound Cake

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