Description
Indulge in the delightful combination of tangy key lime cake with a sweet raspberry glaze. This moist and flavorful dessert is perfect for any occasion, from casual gatherings to special celebrations.
Ingredients
Scale
For the Cake:
- 1 box white or yellow cake mix
- 1 package (3.4 oz) instant vanilla pudding mix
- 4 large eggs
- 1/2 cup vegetable oil
- 3/4 cup milk
- 1/2 cup key lime juice
- 1 tablespoon key lime zest
- 1 teaspoon vanilla extract
For the Raspberry Glaze:
- 1/2 cup raspberry preserves or jam
- 1 tablespoon water
- 1/2 teaspoon lemon or lime juice
- 1/2 cup powdered sugar (optional, for thicker glaze)
Instructions
- Preheat oven to 350°F. Grease and flour a bundt pan or 9×13-inch cake pan.
- In a large bowl, mix cake mix, pudding mix, eggs, oil, milk, key lime juice, zest, and vanilla. Beat on medium speed for 2–3 minutes until smooth.
- Pour the batter into the prepared pan and bake for 40–45 minutes (bundt) or 30–35 minutes (9×13-inch), or until a toothpick inserted into the center comes out clean.
- While the cake bakes, prepare the glaze. In a small saucepan, warm raspberry preserves with water and lime or lemon juice over low heat, stirring until smooth. Strain if desired for a smooth glaze. For a thicker glaze, whisk in powdered sugar once slightly cooled.
- Let the cake cool in the pan for 10–15 minutes, then invert or remove to a wire rack. While still slightly warm, drizzle with raspberry glaze. Let set before slicing.
Notes
- Garnish with fresh raspberries or extra lime zest for a vibrant finish.
- You can substitute raspberry glaze with strawberry or blackberry preserves if preferred.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 28g
- Sodium: 320mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg
