Best Key Lime Pie Sheet Cake Recipes

Key Lime Pie Sheet Cake Recipe - (4.3/5) image

Provided by tinathorn

Number Of Ingredients 14

CAKE
1 (16.5 ounce) white cake mix
Ingredients to complete cake mix eggs, water, oil
2 tablespoons finely grated lime zest
TOPPING
8 ounce cream cheese, softened
1 can sweetned condensed milk
3/4 cup fresh lime juice
2 tablespoons finely grated lime zest
1 teaspoon vanilla
WHIPPED CREAM
2 cups heavy cream
1/3 cup powdered sugar
1 tablespoon vanilla

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.

Key Lime Pie Sheet Cake image

Provided by Chrystal Cackler @journeyrock92

Categories Cakes

Number Of Ingredients 13

1 - 16.5oz white cake mix {i used duncan hines}
- ingredients to complete cake mix {eggs, water, oil}
2 tablespoon(s) finely grated lime zest
FOR THE TOPPING
8 ounce(s) softened cream cheese, softened
1 can(s) sweetened condensed milk
3/4 cup(s) fresh lime juice
2 tablespoon(s) finely grated lime zest
1 teaspoon(s) vanilla
FOR THE WHIPPED CREAM
2 cup(s) heavy cream
1/3 cup(s) powdered sugar
1 tablespoon(s) vanilla

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.
For the 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.
For the 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.