key lime sheet cake
A vibrant, tangy, and creamy key lime sheet cake topped with whipped topping—perfect for summer parties, potlucks, or anytime you crave citrusy sweetness.
Ingredients
- Cake Base:
- 1 box white cake mix
- 1 cup cold water
- ½ cup vegetable oil
- 3 large eggs
- Lime Gelatin Layer:
- 1 3 oz packet lime-flavored gelatin
- 1½ cups hot water
- Creamy Topping:
- 3 8 oz packages cream cheese, softened
- 2 14 oz cans sweetened condensed milk
- ⅔ cup fresh key lime juice
- 2 tbsp lime zest
- ½ cup granulated sugar
- Frosting & Garnish:
- 1 8 oz container whipped topping (thawed)
- Extra lime zest and lime slices for garnish
Instructions
- Preheat oven to 325°F (163°C).
- Mix cake mix, water, oil, and eggs. Pour into greased 13×17 inch pan.
- Bake for 20 minutes. Remove and poke holes over the top.
- Dissolve lime gelatin in hot water. Pour over cake and cool for 30 minutes.
- Blend cream cheese, condensed milk, lime juice, zest, and sugar until smooth. Spread over cake.
- Chill for 8 hours or overnight.
- Top with whipped topping and garnish. Serve chilled.
Notes
- For bolder lime flavor, add more zest or a splash of lime extract.
- Substitute with gluten-free or dairy-free ingredients if needed.
- Best served cold. Store in the fridge for up to 5 days.