You don't need luck to bake our cool, creamy, refreshing Leprechaun Key Lime Cake. There's a splash of lemon-lime in every bite thanks to Duncan Hines Lemon Supreme Cake Mix, lemon pudding, lime slices and Key lime juice.
Cake:
- 1 pkg Duncan Hines® Moist Deluxe® Lemon Supreme Cake Mix
- 1 (3.4 oz) pkg lemon instant pudding and pie filling
- 4 large eggs
- 1/2 cup vegetable oil
- 3/4 cup water
- 1/4 cup Key lime juice
Glaze:
- 2 cups confectioners' sugar
- 1/3 cup Key lime juice
- 2 tbsp water
- 2 tbsp butter or margarine, melted
Garnish:
- additional confectioners' sugar, lime slices and fresh strawberry slices
- Preheat oven to 350°F. Grease and flour 10-inch Bundt or tube pan.
- For cake, combine cake mix, pudding mix, eggs, oil, 3/4 cup water and 1/4 cup Key lime juice in large bowl. Beat at low speed with electric mixer until moistened. Beat at medium speed 2 minutes.
- Bake 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool in pan 25 minutes. Remove cake from pan onto cooling rack. Return cake to pan. Poke holes in top of warm cake with toothpick or long-tined fork.
- For glaze, combine 2 cups confectioner's sugar, 1/3 cup Key lime juice, 2 tablespoons water and melted butter in medium bowl. Pour slowly over top of warm cake. Cool completely. Invert onto serving plate. Dust with additional confectioner's sugar. Garnish with lime slices and strawberry slices, if desired
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Reviewed by: Sortilegio
Posted: Wed March 17, 2010
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This was such a treat! What a refreshing and delicious recipe...it was the perfect dessert to end a meal - and - I can't wait to make it again!
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Reviewed by: B.Goddess
Posted: Sat March 13, 2010
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This cake is very similar to a Bundt cake I make with fresh lemon juice instead of the key lime juice. I've been reading the reviews and hope to help clear up some of the confusion some reviewers seem to have concerning the instructions. The reason for removing the cake from the pan after 25min. cooling and returning it immediately to the pan is if you skipped this step and tried to remove the cake AFTER the glaze was poured and the cake was completely cooled,the cake would stick and break. The reason for keeping the cake in the pan after the glaze is poured is to contain the glaze around the cake while it is being absorbed. Hint: If fresh key limes are available,adding a teaspoon or two(depending how strong of a flavor you want)of the key lime zest will add some punch to the key lime flavor.
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Reviewed by: VernaB
Posted: Thu March 11, 2010
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This was delicious! In step 3 you cool the cake for 25 min in the pan, remove from pan (so it will come out easily, I think) and immediately put back in the pan. You are pouring the glaze on the WARM cake so the glaze will penetrate better. I know the picture shows glaze on top of the inverted cake, but the directions say to apply the glaze to the cake top while in the pan, and invert on a platter when cool, and sprinkle with powdered sugar to serve. That is what I did, but I think next time I'll make double the glaze and pour half on the warm cake in the pan and the other half over the inverted cooled cake.
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Reviewed by: barbcakelady
Posted: Tue March 9, 2010
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You can buy Key Lime juice, located near the bottled lemon or lime juice, at your local grocery store. I have gotten RAVE reviews for this cake, which I bake in a sheet cake pan and ice with buttercream icing.
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Reviewed by: chef des tas
Posted: Tue March 9, 2010
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Good explanation about turning the cake upside down so juice seeps in throughout the cake without making holes in the top. Then you can sprinkle the top with powdered sugar instead of a glaze if you want and it looks very pretty. You can buy key lime juice in a bottle on the grocery shelf next to the regular lime juice and lemon juice- at least at one of our biggest Florida grocery store chains.
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