Key Lime & Lemon Cake

Key Lime & Lemon Cake

This lemony-lime cake is mouthwatering with a delightful, creamy citrus frosting and a sprinkling of lime zest for the finishing touch.

Key Lime Cake #3

My sons raved about its decadent tart-sweetness after I served a thin slice to them. They usually prefer anything chocolate, so I was pleasantly surprised when they asked for another helping. I enjoyed a few slices myself. So good!



Key Lime & Lemon Cake

1 boxed Lemon Supreme Cake Mix (I used Duncan Hines)
2 eggs
1/3 cup oil
1/2 cup sour cream
1/3 cup fresh lime juice or bottled key lime juice
1/3 cup water
Key lime frosting recipe below

Preheat oven to 350 degrees and grease two round cake pans. Line bottom in wax paper to fit if you like. With electric mixer, blend all ingredients scraping sides until incorporated. Pour into  pans and bake for 25 minutes or until lightly brown and done. Allow to cool completely.  Use butter knife and easily loosen cake from pan, sliding spatula underneath slowly to loosen. Put cake plate on top and turn upside down to remove each cake.

First cake will be upside down. Brush away extra crumbs and layer frosting liberally across top. Add second cake on top by easily flipping upward and move into place. Fold more frosting on top and allow to fall over the sides. Once cake is covered completely with frosting sprinkle lime zest over top. Refrigerate before serving.

Creamy Key Lime Frosting
1 cup softened butter
1 – 8 oz box Neufchâtel Cream Cheese or regular cream cheese
1-1/3 cup sugar
3 tbsp sour cream
1/2 tbsp fresh squeezed lime juice or bottled key lime juice
Grated lime zest

With electric mixer, whip all ingredients except for lime zest until creamy. Refrigerate to keep firm until ready to use.


Baked S’mores


I found this recipe on Pinterest from Dessert For Two and just knew they would be yummy! I’m a sucker for anything marshmallowy or chocolaty and this dessert dish is both. Use a mini size cast-iron skillet if you only need to feed a few people and cut the ingredients in half. Baked s’mores are really fun to make and perfect for small gatherings and kid’s overnighters. Be sure to serve while warm as they harden like rock candy after about an hour.


Baked Smores

1 cup semi sweet chocolate chips
About 18 regular size marshmallows
graham crackers for dipping

Preheat oven to 450 degrees. In medium cast-iron skillet pour in chocolate chips. Snip marshmallows in half and place on top. Bake 8-10 minutes or until marshmallows are golden brown. Scoop with graham crackers.


Easy Peach Raspberry Crisp


This fruit crisp was a hit at my nephew’s recent graduation party. To serve more guests than usual for an event like this, I doubled all the ingredients and used a larger pan, but only needed one box of cake mix to cover the top before baking. For potlucks and dish-to-pass events, bake in an aluminum pan and when the dessert is gone just throw it away. Because some guests may have nut allergies I left the pecans out.

Easy Peach Raspberry Crisp

1 can (29 ounces) sliced peaches in syrup, undrained
1 medium fresh peach, peeled and sliced in thin wedges
1 package yellow or butter pecan cake mix (regular size)
1/2 cup butter, melted
1 cup fresh or frozen raspberries
1 cup pecans (optional)

Arrange peaches and raspberries in an ungreased 13″ x 9″ baking dish or aluminum pan. Sprinkle dry cake mix over top. Drizzle with butter; sprinkle with pecans if you like.

Bake, uncovered, at 325° for 55-60 minutes or until golden brown. Let stand for 15 minutes. Serve warm or cold.

It is midweek and muggy so the two boys, my niece and I will hit the mall to catch a matinee movie and graze the food court. I’m feeling a little Target-ish so we may swing by there, too.  A good day to just go with the flow…


Fresh Homemade Blueberry Pie

Picture 5

The ultimate fresh blueberry pie. I have been making this special fruit pie for my family for about 8 years now. It’s so easy to make. This recipe calls for 3 pints of fresh blueberries; half are cooked in a saucepan on the stovetop, for just a few minutes, and the rest of the whole berries Continue reading

Mexican Fried Ice Cream

Picture 6

I recently shared an ice cream dish with my family similar to this one when we were out of town. We loved the cold creaminess of the ice cream mixed with the sweet cinnamon crunch outer shell. In fact we enjoyed it so much we ordered a second one. This dessert is a marvelous Continue reading

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