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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mizklwms (2 discussions) on Jul 2, 2010 at 10:00 PM
After reading ALL of the "RAVE REVIEWS" posted about this cake, I had to stop what I was doing and make it!!!! Unfortunately, I didn't have the key limes or the key lime juice, so I used what I had on hand (Real Lime Juice) and had to add a little more than a 1/4 C. to the batter, but it turned out DELISH!!!! While the cake is cooling and still a little hot, I took some (store bought non-alcoholic) Margarita Mix and brushed the outside of the cake with it to create a more moist cake (similar to a simple syrup) so as it sets out in my covered cake pan, it will maintain its moistness. The tartness of the lime juice coupled with the brushing of Margarita Mix was PERFECT and REFRESHING!!!! Everyone in the house LUV's this new cake, and I will be making in now on a regular basis!!!! This was prefect timing for this cake as it is 92 degrees!!!!
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shirley b (6 discussions) on Jul 1, 2010 at 04:22 PM
I love this cake, except I make it in a layer cake and frost with lemon frosting. It's so good especially this time of year.
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Coffeebean7 (1 discussion) on May 14, 2010 at 07:51 AM
I made this in March, right after I saw the receipe. Ordinarily, I prefer to make a cake from scratch, but this one sounded so good. It's easy, delicious and refreshing - perfect for summer. The key lime juice gives a tart punch in the mouth. I would not recommend substituting regular lime juice. Make it and keep it in the refrigerator for a cool, tart slice of summer cake! I highly recommend this recipe.
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belinda87 (1 discussion) on Mar 21, 2010 at 09:45 PM
I made this cake for my mothers birthday and it was a huge success!! I topped with cake with slices of strawberries, lime zest and powered sugar. My entire family begged for more. I will definitely be making it again.
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Sortilegio (1 discussion) on Mar 17, 2010 at 04:05 PM
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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B.Goddess (1 discussion) on Mar 13, 2010 at 06:23 PM
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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VernaB (1 discussion) on Mar 11, 2010 at 09:38 AM
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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barbcakelady (1 discussion) on Mar 9, 2010 at 11:14 PM
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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chef des tas (1 discussion) on Mar 9, 2010 at 07:56 PM
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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frances_morey (1 discussion) on Mar 9, 2010 at 06:22 PM
I think the idea was to let the topping seep into the holes from the bottom before turning onto a plate for drizzling on the frosting. Bundt cakes tend to be dry and this would moisten it from within to add to both the flavor and the moistness. They didn't explain it too well.
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quilltr (1 discussion) on Mar 9, 2010 at 12:05 PM
Key lime juice is juice from key limes. They are yellow and smaller than regular limes. I would try a specialty baking store, if you have one near. If not, you can alway get it mail order. Do not use regular lime juice.
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njlayne (1 discussion) on Mar 9, 2010 at 12:00 PM
Instructions do not work on line 3. "Return cake to pan. Poke holes in top"... If you use a bundt or tube pan, you cannot poke holes in the top after you have returned it to the pan. Any idea what the benefit to returning a cool cake to the pan is????
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Donna3 (1 discussion) on Mar 9, 2010 at 11:23 AM
Sounds yummy, but what is key lime juice?? Is it just lime juice???
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ckerspilo (1 discussion) on Mar 9, 2010 at 09:02 AM
Why would you cool in the pan for 25 minutes then turn out onto cooling rack then put right back into pan? If the cake is already cool, then leave it out of pan then drizzle frosting on it and it will be the right way on the plate. that part of the instructions is confusing... but the cake sounds yummy
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zthacher (6 discussions) on Mar 4, 2010 at 01:32 PM
A fun way to bring summer-time flavor to St. Paddy's Day!
