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.
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- Preheat oven to 325°F. Beat together cake mix, cold water, oil, and eggs in a medium bowl with an electric mixer on medium speed until well combined, about 1 minute. Pour batter into a 17- x 13-inch rimmed baking sheet coated with baking spray; spread batter evenly. Bake in preheated oven until a wooden pick inserted in center of cake comes out clean, about 20 minutes. Place on a wire rack; using a fork, liberally prick holes all over top of warm cake.
- Whisk together gelatin and hot water in a small heatproof bowl until gelatin is dissolved. Pour mixture over surface of warm cake, letting it soak into cake. Let cake cool 30 minutes.
- Process cream cheese, condensed milk, lime juice, sugar, and 1 tablespoon of the lime zest in a food processor until well blended, about 1 minute. Pour mixture over cooled cake; spread into an even layer. Chill until top is set, about 8 hours or overnight.
- Spread cake with whipped topping; sprinkle evenly with remaining 1 tablespoon lime zest, and decorate with lime slices. Slice and serve.
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