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Key Lime Cream Cake

Finally, the mouth-watering sweet-sour combo loved in Key lime treats comes in cake version. It’s a fresh, delicious escape on a dessert plate.

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 (36) 9 Reviews
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  • Prep Time 45 min
  • Total Time 2 hr 55 min
  • Servings 12

Ingredients

1
cup graham cracker crumbs (15 squares)
1/2
cup sugar
1/2
cup butter, melted
1
package Betty Crocker™ SuperMoist™ butter recipe yellow cake mix
2
tablespoons Key lime or regular lime juice (plus water to measure 1 cup)
1/2
cup butter or margarine, softened
2
teaspoons grated Key lime or regular lime peel
3
eggs

Creamy Key Lime Filling and Frosting

1
can (14 ounces) sweetened condensed milk
2
teaspoons grated Key lime or regular lime peel
1/2
cup Key lime or regular lime juice
1 1/2
cups whipping (heavy) cream

SAVE ON THIS RECIPE!

LOCATION

Directions

  • 1 Heat oven to 350°F. Grease bottoms only of two 8- or 9-inch round cake pans (dark or nonstick pans not recommended). Line pans with waxed paper. Grease waxed papers and sides of pans; lightly flour. In medium bowl, mix cracker crumbs, sugar and melted butter. Spread 2/3 cup of mixture in each pan.
  • 2 In large bowl, beat cake mix, lime juice mixture, softened butter, 2 teaspoons lime peel and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pans.
  • 3 Bake 8-inch rounds 36 to 43 minutes, 9-inch rounds 32 to 38 minutes, or until toothpick inserted in center comes out clean. Run sharp knife around sides of pans to loosen cakes. Cool in pans 15 minutes. Remove from pans to cooling rack, placing cakes crumb-mixture-side-up and removing waxed paper from tops of cakes. Cool completely, about 1 hour.
  • 4 To make Creamy Key Lime Filling and Frosting, in small bowl, stir together condensed milk, 2 teaspoons lime peel and 1/2 cup lime juice; set aside. Beat whipping cream in chilled medium bowl with electric mixer on high speed until soft peaks form. Fold milk mixture into whipped cream just until blended.
  • 5 Place 1 layer, crumb side up, on serving plate. Spread with 1 cup filling to within 1/4 inch of edge. Add second layer, crumb side up; frost side and top of cake with remaining filling. Store loosely covered in refrigerator.

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View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
550
(
Calories from Fat
270),
% Daily Value
Total Fat
30g
30%
(Saturated Fat
18g,
18%
Trans Fat
1g
1%
),
Cholesterol
140mg
140%;
Sodium
460mg
460%;
Total Carbohydrate
64g
64%
(Dietary Fiber
0g
0%
  Sugars
45g
45%
),
Protein
6g
6%
;
% Daily Value*:
Vitamin A
20%;
Vitamin C
4%;
Calcium
20%;
Iron
6%;
Exchanges:
1/2 Starch; 0 Fruit; 3 1/2 Other Carbohydrate; 0 Skim Milk; 1/2 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 5 1/2 Fat;
Carbohydrate Choices:
4
*Percent Daily Values are based on a 2,000 calorie diet.

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Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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