This tangy and delicious Key Lime Pie Cake is a must-try for lovers of classic key lime pie! Fluffy cake infused with real lime juice topped with creamy lime frosting and graham cracker crumbles — every bite is heavenly!
Key Lime Pie Sheet Cake
Key lime pie lovers, this one is for you!
This key lime pie cake has all of the tangy lime flavor, because we used real limes in both the cake and the frosting!
It’s fluffy, creamy, sweet, sour, and a delight for the tastebuds!
If you’ve been looking for the perfect summer dessert, this cake is guaranteed crowd pleaser!
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What You need to Make Key Lime Pie Cake
- Lemon Cake Mix
- Canola or vegetable oil
- Neon green gel food coloring — we love gel food coloring because it makes such vibrant colors with just a few drops!
- Limes — you’ll use both the juice and the zest
- Graham cracker crumbs
- Cream cheese
- Powdered sugar
- Vanilla extract
- Milk — any type of milk will work
Kitchen Supplies Used:
How to Make Key Lime Sheet Cake
The cake itself is super easy to make! Simply mix, pour, and bake!
While the cake cools, you can work on the frosting, which is another easy recipe! Whip up the frosting and spread evenly on top of the cooled cake.
Crumble your graham crackers into crumbs and sprinkle as many as you’d like on top!
You can even top with thinly sliced limes for a pretty garnish!
Frequently Asked Questions
What is the difference between key lime and a regular lime?
Most limes that you’ll find at the grocery store are Persian limes — they’re large, have a thick skin, and are seedless. We actually have a Persian lime tree in our back yard!
Key limes are also known as Mexican limes — they’re smaller and juicier, but do contain seeds and are sometimes more acidic.
You can use either variety for this recipe, but if using key limes, you’ll want to have a few more on hand than listed in the recipe. In general, you need 5 key limes for every one large Persian lime.
Can I use premade frosting?
Sure! To save time, you can start with a store-bought vanilla or white icing and mix in the lime juice and lime zest, then frost as you normally would.
Can I use another type of cake mix?
If you don’t have lemon cake mix on hand, you could also use a lime cake mix or even a white cake mix. Keep in mind that if you use a white cake mix, the flavor of the cake will be more subtle.
Grab a free printable copy of our Key Lime Pie Cake Recipe:
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Key Lime Pie Cake
- Large piping bag with a star tip
Key Lime Sheet Cake Ingredients:
- 1 box lemon cake mix
- 1 cup water
- 1/2 cup canola oil
- 3 eggs
- Few drops of neon green gel food coloring
- Half of a lime; juiced
- Whole lime; zested
- 1/4 cup Graham cracker crumbs
- 1/4 cup butter softened
- 4 ounces cream cheese softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- 1 Tablespoon lime juice
- 1 whole lime; zested
- 1-2 Tablespoons milk
To Make the Cake:
- Preheat the oven to 350°F and grease a 9x13 baking pan.
- Add the lemon cake mix, water, canola oil, eggs, and neon green food coloring to a medium mixing bowl. Beat until well combined.
- Add lime juice and lime zest and mix until incorporated.
- Pour batter into your prepared cake pan and bake for 20-22 minutes (or until a knife inserted in the middle of cake comes out clean).
- Remove from oven and allow to cool.
To Make the Frosting:
- While cake cools, make the frosting. First, cream together softened butter and cream cheese.
- Add powdered sugar, vanilla, lime juice, lime zest, and milk and beat until smooth.
- Frost cake evenly. Use a piping bag to add dollops, if desired.
- Sprinkle graham cracker crumbs on top.
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