Set oven to 350°F (175°C). Grease and flour two 9-inch round pans or a 9×13-inch baking dish.
2. Mix the Batter
In a large bowl, combine cake mix and lime gelatin powder. Add oil, orange juice, eggs, lime zest, and lime juice. Beat with an electric mixer for about 2 minutes, until smooth and creamy.
3. Bake
Pour batter evenly into prepared pans. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean. Let cool completely before frosting.
4. Make the Frosting
In a large bowl, beat cream cheese and butter until fluffy. Add powdered sugar gradually, then beat in lime juice and zest until smooth and tangy. If desired, add a touch of food coloring for that signature key lime hue.
5. Assemble and Frost
Spread frosting evenly over cooled cake layers (or over the top of your sheet cake). Garnish with extra zest, lime slices, or toasted coconut flakes for a tropical touch.
🍋 Serving Ideas
Serve chilled for a refreshing summer treat.
Add a dollop of whipped cream or lime curd drizzle for extra indulgence.
Pair with iced tea or sweet lemonade for the perfect Southern dessert table.
💡 Tips for Success
Don’t skip the gelatin — it gives the cake its signature moist, springy texture.
For an extra lime punch, brush the cake layers with a mix of key lime juice and powdered sugar before frosting.
Store covered in the refrigerator for up to 5 days — it tastes even better the next day!
Would you like me to share a Key Lime Poke Cake version next — with sweet-tart lime glaze soaked right into the layers?
