I am making a Key Lime cake using a box of lemon cake mix, 1 box lemon instant pudding, 1/2 c oil, 1/4 c key lime juice, 4 eggs and 1 1/2 c water.

The recipe calls for it to bake at 350 degrees.

It looks lovely and rises beautifully almost like a souffle until it is out of the oven, then it falls and shrinks in the middle on the sides of the cake... and it's very firm on the top.

Any clue as to what I should try. The cake tastes great - just doesn't look very good.

Do you think baking at 325 would make a difference?

TIA!!

That seems like an awful lot of liquid to me. Is the batter super runny or normal consistancy? I may play around with the cooking temp and if that didn't work cut back on some of the water.

It does sound like a lot of liquid . I bake all of my cakes at 325. It sounds like the middle isnt getting done while the outside is over done . At 325 you have to bake longer, Im a bake till it looks and test,s done type , so when the middle springs bake it,s done !

I used a similar recipe and baked at 325 with the same results. I think it's the liquid, but I haven't tried it again to try and fix it. Not a lot of help, I know.

I definitely think it is too much liquid.
Here is one I have used several times, and it is similar but much less liquid.

http://allrecipes.com/Recipe/Key-Lime-Cake-III/Detail.aspx

Here's my recipe that works great:
1-lemon cake mix
1-3.5oz. instant lemon pudding mix
4 large eggs
1/2 cup key lime juice (bottled)
1/2 cup vegetable oil
1/2 cup water
Mix like regular cake mix.
I've had great results with this in cupcakes or cake.


Something different to try:
You can mix 2 cups pd. sugar with 1/3 cup key lime juice and pour over the cake if making for a snack cake for the family in a 9x13 pan.

Good luck! We love this!

You're welcome, Tippyad! I usually bake from scratch, but this one is loved by everybody I make it for. And if you use this for a filling, you'll have a hit! Enjoy...

Key Lime Filling

6 tablespoons Key lime juice or fresh lime juice
1 envelope unflavored gelatin
2 1/2 cups chilled whipping cream
9 ounces good-quality white chocolate (such as Lindt or Baker's), chopped
3 8-ounce packages cream cheese, room temperature
1 cup sugar
1 1/2 tablespoons grated lime peel


For filling: Place lime juice in bowl. Sprinkle gelatin over to soften. Bring 1/2 cup cream to simmer in heavy medium saucepan. Remove from heat. Add white chocolate and stir until melted and smooth. Stir in gelatin mixture. Cool slightly. Using electric mixer, beat cream cheese, sugar and lime peel in large bowl to blend. Slowly beat white chocolate mixture into cream cheese mixture. Using clean dry beaters, beat remaining 2 cups whipping cream in another large bowl to peaks. Fold into white chocolate mixture.

can extra filling be frozen if it is not all used? It sounds wonderful, I just do not need so much at once and I hate trying to halve recipes.
Thanks!

You can definitely freeze the extra. In fact, if I have extra in the freezer, for a dessert treat I make up a shortbread pie crust and fill it with the thawed key lime filling--another great dessert!

I would think you could just replace all the liquid with lime juice and add a tbsp of sugar to tone down the tartness. Mmm...maybe I'll have to try this recipe...I may substitute the lemon pudding for key lime jello...yummo, may have a green cake, but who cares!

Thank you all so much for your replies. I can't wait to try these recipes!

Ahhh.... you are all so wonderful!

susgene