Key Lime Pie Sheet Cake Recipe 435
KEY LIME PIE SHEET CAKE RECIPE - (4.3/5)
Provided by tinathorn
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees. Line jelly roll pan with parchment paper or silicone baking mat and set aside. Make white cake mix according to package directions. Stir in lime zest. Pour into prepared pan and smooth evenly. Bake 12-15 minutes or until cake is completely cooked and lightly golden. Set aside to cool. TOPPING Mix cream cheese with hand mixer to loosen. Pour in sweetened condensed milk and stir until smooth. Add in lime zest, lime juice and vanilla until smooth and filling has thickened. Pour over cooled cake and spread evenly. Refrigerate 1-2 hours covered in plastic wrap to set. WHIPPED CREAM Stir cream, powdered sugar and vanilla all together in a bowl until whipped into big pillowy peaks. Spread whipped cream over lime filling. Top with lime zest and serve.
KEY LIME CAKE III
This is a very moist cake. Very easy to make. If you like key lime, you will love this cake.
Provided by Judy
Categories Desserts Cakes Cake Mix Cake Recipes Layer Cake
Yield 30
Number Of Ingredients 9
Steps:
- Combine cake mix, gelatin mix, oil, eggs and orange juice. Pour into three 8 inch cake pans. Bake according to instructions on box. Allow to cool, then frost.
- To make the frosting: In a large bowl, beat the butter and cream cheese until light and fluffy. Add lime juice and confectioners sugar. Mix well.
Nutrition Facts : Calories 297.3 calories, Carbohydrate 32 g, Cholesterol 45.6 mg, Fat 18.2 g, Fiber 0.2 g, Protein 2.8 g, SaturatedFat 5.8 g, Sodium 189.5 mg, Sugar 26.2 g
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- Preheat oven to 350 degrees. Line jelly roll pan with parchment paper or silicone baking mat and set aside.
- Make white cake mix according to package directions. Stir in lime zest. Pour into prepared pan and smooth evenly. Bake 12-15 minutes or until cake is completely cooked and lightly golden. Set aside to cool.
- For the topping: mix cream cheese with hand mixer to loosen. Pour in sweetened condensed milk and stir until smooth. Add in lime zest, lime juice and vanilla until smooth and filling has thickened. Pour over cooled cake and spread evenly. Refrigerate 1-2 hours covered in plastic wrap to set.
- For the whipped cream: stir cream, powdered sugar and vanilla all together in a bowl until whipped into big pillowy peaks. Spread whipped cream over lime filling. Top with lime zest and serve.
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