Moist Key Lime Pie Bundt Cake (Gordon Ramsay Club)

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:

Ingredients:

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)

Instructions:

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.

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.

Enjoy!