This recipe was inspired by Trisha Yearwood’s Key Lime Cake, but I made it easier!
See notes on baking for a stack cake and baking in a sheet pan.
1 3 oz pkg lime gelatin
1 c vegetable oil
¾ c orange juice
4 eggs
2 T lime juice
½ tsp vanilla extract
Preheat oven to 350 degrees. Grease 3 – 8 inch round cakes pans or 1 – 9×13 cake pan.
In a large mixing bowl, add cake mix and gelatin. Add 1 c oil and ¾ c orange juice and beat on low. Add eggs, one at a time. Add lime juice and vanilla. Beat 2 minutes on med hi, scraping sides. Pour into cake pans. Bake 8 inch layers 25 minutes or until toothpick inserted comes out clean. Bake 9×13 inch cake 30 minutes. Cool completely before icing with Key Lime Cream Cheese Frosting.
*For stacked layered cake, I used three 8 inch pans and cooked them for 27 minutes at 350 degrees.
Key Lime Cream Cheese Frosting:
1 stick butter, room temp
8 oz cream cheese, room temp
3 1/2 c confectioners sugar
2 T lime juice
1 tsp vanilla
Beat 1 stick butter and 8 oz cream cheese until smooth, add confectioners sugar with mixer on low. Add lime juice and vanilla. Mix until smooth.
For printable version you can click here!
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Debbie says
I made this beautiful cake for my daughter in laws birthday. It was such a hit. Everyone was asking for the recipe. Its a real keeper!
Kellie Courtney says
HI! This turned out really well for me. I just wanted to let you know that the print version of your recipe doesn’t have the cream cheese in the instructions for the frosting.
Paula says
Thank you to alerting me to that!