Key Lime Pie Cake

Key Lime Pie Cake


  • one box white cake mix
  • 3 eggs
  • 1 cup whole milk
  • 1/3 cup oil
  • zest and juice of 1 lime

Preheat the oven to 350 and grease three 8-inch pans with non-stick spray.

In a large bowl, whisk together the cake ingredients for several minutes until well blended.  Pour into the cake pans and bake until a toothpick in the center comes out clean, about 22-25 minutes.  Cool cakes completely.


Cheesecake Filling.

  • zest and juice of 2 limes
  • 1 packet gelatin
  • 1 1/2 pounds cream cheese, softened
  • 1 cup sour cream
  • 3/4 cup powdered sugar

The cheesecake filling should be prepared a few hours in advance, or even overnight.

In a microwaveable bowl, combine the lime juice, zest and gelatin.  Let stand for 5 minutes, then microwave for 20-30 seconds to dissolve.

In the bowl of your stand mixer fitted with the whisk attachment, beat the cream cheese, sour cream and powdered sugar until smooth.  Whisk in the gelatin mixture.

Line the bottom of an 8-inch springform pan with a circle of parchment paper.  Spread half the cheesecake filling into the pan.  Place two more circles of parchment paper on the first layer of cheesecake.  Spread the rest of the filling over the papers, and add a fourth circle of parchment paper on top.  Refrigerate for several hours, or overnight, until set.


  • 1/2 cup unsalted butter, softened
  • 1/2 cup shortening
  • zest of 1 lime
  • 2 cups powdered sugar
  • 1 tablespoon meringue powder
  • 2 tablespoons milk or cream, if needed

In the bowl of your stand mixer fitted with the whisk attachment, beat the butter, shortening and lime zest until smooth.  Gradually add the powdered sugar and meringue powder until combined.  Add the milk and whip on medium high for 5 minutes until fluffy.


Graham Cracker Crumble.

  • 1 cup crushed graham crackers
  • 1/2 teaspoon salt
  • 4 tablespoons melted butter

In a bowl, combine the graham crackers, salt and butter until moist and crumbly.



Unmold the cheesecake by removing the sides of the springform pan, then slide a spatula between the two circles of paper that separate the layers of cheesecake.

Place one of the cooled cakes on a cake pedestal or cardboard cake circle.  Peel the paper off one side of one of the cheesecake layers, then carefully invert onto the cake, removing the other paper.  Sprinkle with some of the graham cracker crumbs.  Repeat with another layer of cake, cheesecake, crumbs, and the last layer of cake.

Frost the cake all over with the buttercream, and garnish as you like with more graham crackers, fresh fruit and lime slices.

Recipe from Curly Girl Kitchen