Ingredients
- 1 box white cake mix (and ingredients called for on the box: usually eggs, oil, water)
- 1 package (3.4 oz) instant lime gelatin (Jell-O)
- 1 cup cold water
- 1/2 cup vegetable oil
- 4 large eggs
- 1 can (14 oz) sweetened condensed milk
- 1 cup sour cream
- 1/4 cup key lime juice (fresh or bottled)
- 1 tablespoon lime zest
- 8 oz whipped topping (like Cool Whip), thawed
- Optional: sliced key limes or lime wedges for garnish
Instructions
- Preheat Oven & Prepare Pan
Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan or spray with non-stick spray. - Make Cake Batter
In a large bowl, combine the white cake mix, instant lime gelatin, water, vegetable oil, and eggs. Beat with an electric mixer on medium speed for about 2 minutes until well combined. - Bake
Pour the batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven and allow to cool completely. - Make Lime Filling
In a medium bowl, whisk together sweetened condensed milk, sour cream, key lime juice, and lime zest until smooth. - Assemble the Cake
Once the cake is cooled, poke holes all over the top using the handle of a wooden spoon or a skewer. - Pour Filling
Slowly pour the lime filling over the cake, making sure it seeps into the holes. Spread evenly. - Chill
Refrigerate the cake for at least 3 hours, or overnight, to let the flavors meld and filling set. - Top & Serve
Before serving, spread the whipped topping evenly over the cake. Garnish with lime slices or zest if desired. - Enjoy!
If you want me to create a version with different ingredients or for a smaller portion, just let me know! Would you also like some serving suggestions or drink pairings for this?
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