Moist Key Lime Pie Bundt Cake

Key lime pie is one of my favorite desserts and I always like to experiment with the basic one. This moist key lime pie Bundt cake is always a good idea especially in the morning with a nice cup of tea or coffee. And this recipe is so delicious that you cannot eat just one slice! Here are the directions:


For the key lime pie Bundt cake:

  • 1 small box instant vanilla pudding
  • 1 white cake mix (not prepared)
  • 4 eggs
  • ½ cup sugar
  • ½ cup sour cream
  • ½ cup olive oil
  • ¾ cup freshly squeezed key lime juice
  • 1 teaspoon vanilla extract
  • A few drops of green food color (optional)

For the cream cheese frosting:

  • 4 cups powdered sugar
  • 12-ounces cream cheese softened
  • 1 teaspoon vanilla extract
  • A pinch of salt
  • Zest of 2 key limes (to garnish)



To make the key lime pie Bundt cake:

  • Preheat oven to 350°F/180°C/Gas Mark 4. Grease and flour a Bundt pan. Set aside.
  • Next, in a large mixing bowl, mix together pudding, cake mix, sugar, eggs, sour cream, oil, vanilla extract, key lime juice, and green food color (if using). Beat for 3 minutes.
  • Spread the mixture into a Bundt pan and bake for 35-45 minutes or until a tester inserted in the middle of the cake comes out party clean.
  • Cool in pan on a rack for 10 minutes. After that, remove and cool completely.
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To make the cream cheese frosting:

  • In a mixing bowl, combine all ingredients together and using an electric mixer beat on high speed until smooth. Pipe or spoon frosting over the top.
  • To decorate, sprinkle with key lime zest. Slice and serve.


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