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Tropical Lime Cake

Tropical Lime Cake

  • Prep

    15 m
  • Cook

    45 m
  • Ready In

    1 h
Robb Dabbs

Robb Dabbs

This cake is a refreshing lime flavor. Appealing green color and citrus flavor are always festive!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 24 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 243 kcal
  • 12%
  • Fat:
  • 12.8 g
  • 20%
  • Carbs:
  • 30.1g
  • 10%
  • Protein:
  • 3 g
  • 6%
  • Cholesterol:
  • 50 mg
  • 17%
  • Sodium:
  • 185 mg
  • 7%

Based on a 2,000 calorie diet

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  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
  2. In a large bowl, stir together the cake mix and lime flavored gelatin. combine the eggs, oil and orange juice in a blender and blend for at least 5 minutes. Gradually add the blended ingredients to the dry mixture. beat for 5 minutes using an electric mixer. Pour into the prepared pan.
  3. Bake for 40 to 45 minutes in the preheated oven, until a toothpick inserted comes out clean. When the cake comes out of the oven, prick holes all over it using a fork.
  4. To make the glaze, combine the lime juice and confectioners sugar in a small bowl. beat until smooth. Pour over the hot cake, this will soak into the cake.
  5. All done! Now take a photo, rate it, and share your accomplishments!
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Delicious and moist! Just as good the second day!




Because it began with a cake mix and because of some of the reviews, I set out to make this with low hopes and poor expectations, all of them dashed. I was prepared for the cake to be ugly – it isn’t. It has a pretty, golden exterior and the cake itself a delicate and pretty pastel green. Too sweet and too limey, some reviews said – nope, it’s just right. In fact, in hindsight I would have added some grated lime zest, maybe a tablespoon. Tastes awful, SO like a cake mix. Wrong again. While I don’t necessarily think it would fool anybody, it nevertheless does not have that obvious commercial cake mix taste, tho’ I’m convinced this is because I started out with a French Vanilla cake mix – better, as far as I’m concerned, than lemon, yellow or white cake mixes. I thought maybe a cup of oil would make this heavy and greasy but it was not. Again, I used a Duncan Hines French Vanilla cake mix (deliberately, as with all this oil I did NOT want a pudding-included cake mix). I used fresh-squeezed orange juice, which really was why I chose this recipe in the first place as I had a number of oranges to use. I baked it in a Bundt pan, 325 degrees for about 55-60 minutes. Fearful of infusing any more moisture or sweetness into the cake, I did not use the recipe’s glaze. I used a simple powdered sugar and fresh lime juice glaze. I’m pleasantly surprised.




I have been searching for a recipe close to my mothers lime cake for over 15 years. This is the closest I have had! I just baked it, and havent even poured the frosting on it yet. I just leveled the layers and got to nibble on some of the extra..WOW! its delish! I did not purchase the lemon cake mix, I used yellow instead. All I had here in my pantry. And it still came out wonderful, I just added 1/2 tsp of lemon extract, when I still felt that diddnt give it enough tang I gave it 1/2 tsp of lime juice. I am going to frost it with a cream cheese frosting with a few tbls of lime thrown in. I will make this over and over. Thanks for a wonderful recipe!Edit:8/27/08- I have made this cake over and over. I have made it in a bundt pan with a lime glaze and powdered sugar over it. I have also made it into a 1/4 sheet cake by doubling the recipe, and using a cream cheese lime frosting. YUM

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