This Key Lime Sheet Cake for Potlucks will become a favorite because it’s easy to make and delicious! If you like Key Lime Pie you gotta try this! The link for the pie will give you an unusual recipe that’s also easy and delicious! Either one would be a hit!
*6 Large limes
1 (16 1/4-oz.) package super moist white cake mix (such as Betty Crocker)
1 cup cold water
1/2 cup vegetable oil
3 large eggs
Baking spray with flour
1 (3-oz.) package lime-flavored gelatin
1 1/2 cups hot water
3 (8-oz.) packages cream cheese, softened
2 cups sweetened condensed milk (from 2 [14-oz.] cans)
2 tablespoons lime zest, plus 2/3 cup fresh juice *(from 6 large limes) -will be divided
1/2 cup granulated sugar
1 (8-oz.) container frozen whipped topping,
thawed 1 medium lime, thinly sliced
How to Make It
Preheat oven to 325°F.
Beat together cake mix, cold water, oil, and eggs in a medium bowl with an electric mixer on medium speed until well combined, about 1 minute. Pour batter into a 17- x 13-inch rimmed baking sheet coated with baking spray; spread batter evenly. Bake in preheated oven until a wooden pick inserted in center of cake comes out clean, about 20 minutes. Place on a wire rack; using a fork, liberally prick holes all over top of warm cake.
Whisk together gelatin and hot water in a small heatproof bowl until gelatin is dissolved. Pour mixture over surface of warm cake, letting it soak into cake. Let cake cool 30 minutes.
Process cream cheese, condensed milk, lime juice, sugar, and 1 tablespoon of the lime zest in a food processor until well blended, about 1 minute. Pour mixture over cooled cake; spread into an even layer. Chill until top is set, about 8 hours or overnight.
Spread cake with whipped topping; sprinkle evenly with remaining 1 tablespoon lime zest, and decorate with lime slices. Slice and serve.
Stand back and collect compliments!