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Key Lime Pie Bundt Cake

Print Recipe
Key Lime Pie Bundt Cake with zesty lime glaze and graham cracker crumble.
Servings 12 servings

Equipment

  • Bundt Cake Pan
  • zester

Ingredients

Key Lime Pie Bundt Cake

  • 3/4` cup buttermilk room temperature
  • 2/3 cup sour cream room temperature
  • 4 large egg whites room temperature
  • 1/3 cup vegetable oil
  • 1 Tablespoon vanilla
  • 1/4 cup key lime juice
  • 1 Tablespoon key lime zest
  • 1/4 cup flour
  • 1 15.25oz White Box Cake Mix I used Duncan Hines white cake, but anything similar should be fine.

Key Lime Zest

  • 3-4 Tablespoons key lime juice
  • 1 teaspoon key lime zest
  • 1 - 1 1/2 cup powdered sugar

Graham Cracker Crumble

  • 1 cup graham cracker crumble (graham crackers pulsed into a powder in a food processor)

Garnish

  • 1 teaspoon key lime zest

Instructions

Key Lime Bundt

  • Preheat oven to 325 degrees and prep a bundt pan with a swipe of shortening and dust of flour (or baking spray) to prevent sticking. Set aside.
  • In a large bowl, hand-whisk together all the ingredients except for the cake mix. Sift in the cake mix and gently fold in until it's fully incorporated. Pour into the prepared bundt pan and bake for 27-32 minutes until it's fully baked.
  • Let cool in the pan for 30 seconds, then flip out onto a wire rack to cool completely before adding on the key lime glaze.

Key Lime Glaze

  • Whisk together all the ingredients in a small bowl. If it's looking too thin, add in 1/2 cup of powdered sugar. If it's looking too thick, add in 1 more teaspoon of key lime juice. A more thin glaze will be more translucent and a thicker glaze will be more white, so it's up to you! Pour over key lime bundt cake.

Garnish

  • After pouring on the glaze, sprinkle on the graham cracker powder/crumbs and key lime zest. Enjoy!