Key Lime Pie Sheet Cake

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Key Lime Pie Sheet Cake

Today, I was at Old Navy. Gord and I had a mini morning date and so we went to breakfast and did a little shopping. Gord needed shorts {allegedly} and I needed everything in the store, so we went.

You guys. I got a romper…ok, technically a ‘jumpsuit’. And it is the most wonderful thing in the world. I didn’t realize how friggin’ comfy and roomy they are. Shelly first told me about her love for them in Sandestin and I’ve been meaning to get to a store to actually try one out.
Well, the stars aligned so I took it as a sign and tried it out and lo and behold, it was as glorious as I had hoped. Stretchy waistbands with ties! Loose pant legs! Lightweight fabric! So I got one.

I texted my husband a picture who was out in the store and he…..did not like it. Like at all. Actually his exact words were “Hey! Now when we play the newlywed game, I’ll have something to say when people ask what article of clothing your wife owns that you hate!” Yeah, thanks honey.

The whole ride home I googled ‘man romper’ and showed him the pictures…….and threatened to get him this one for Father’s Day.

I’m such a good wife.

I’ll keep you posted if I make any man romper purchases in the near future. 😉 LOL!!

Anyways, ever since I created this Peanut Butter Pie Sheet Cake I’ve been toying around with other flavors I could try…why it took me a few years to come around to making another one again, I’ll never know. But, you lucky souls get to behold the glory of my newest sheet cake creation….ode to key lime pie on a sheet cake.

I’ve had quite a few key lime pies over the years and there has only been one that I didn’t particularly enjoy…and it’s been so long ago that I can’t remember why I didn’t like it. We can all thank mom brain for that.

The point is, I love key lime pie so much that I’ve added it right on top of a sheet cake. It’s like the ultimate pie-cake love child that happens to feed a crowd.

Perfect for those family summer BBQ’s.

I may or may not be making several large sheet cakes for a big Brennan family reunion this July.

Anyways, this is a fun, easy, no hassle dessert that everyone will love! It’s just the right amount of sweet, tang, cake and cream! Although, you can never have too much whipped cream.

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Printable recipe below. Enjoy, friends! xoxo

Print

Key Lime Pie Sheet Cake

Yield: 24 servings

Prep Time:

Cook Time:

Total Time:

Ingredients:

  • 1 16.5oz white cake mix {I used Duncan Hines}
  • ingredients to complete cake mix {eggs, water, oil}
  • 2 tablespoons finely grated lime zest
  • topping:
  • 8 oz. softened cream cheese, softened
  • 1 can sweetned condensed milk
  • 3/4 cup fresh lime juice
  • 2 tablespoons finely grated lime zest
  • 1 teaspoon vanilla
  • whipped cream:
  • 2 cups heavy cream
  • 1/3 cup powdered sugar
  • 1 tablespoon vanilla

Directions:

  1. Preheat oven to 350 degrees. Line jelly roll pan with parchment paper or silicone baking mat and set aside.
  2. Make white cake mix according to package directions. Stir in lime zest. Pour into prepared pan and smooth evenly. Bake 12-15 minutes or until cake is completely cooked and lightly golden. Set aside to cool.
  3. For the topping: mix cream cheese with hand mixer to loosen. Pour in sweetened condensed milk and stir until smooth. Add in lime zest, lime juice and vanilla until smooth and filling has thickened. Pour over cooled cake and spread evenly. Refrigerate 1-2 hours covered in plastic wrap to set.
  4. For the whipped cream: stir cream, powdered sugar and vanilla all together in a bowl until whipped into big pillowy peaks. Spread whipped cream over lime filling. Top with lime zest and serve.
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  1. I am not sure if it is just my browser or not but there are no directions on the Key Lime Pie Sheet Cake. The Ingredients list is there so I can probably guess but would like to make sure. I did click the printable recipe just in case but it is the same. Thanks for sharing your wonderful recipes!
    Linda

    Reply
    • It was an html error that’s all fixed now! You should be able to print everything no problem now. Glad you enjoy the recipes, Linda!

      Reply
      • Thanks Lauren I thought that might be what the problem was. Cant wait to try this!
        Linda

        Reply
  2. Linda- the directions are there. I have copied and pasted them for you here…maybe you can read this?

    DIRECTIONS:
    Preheat oven to 350 degrees. Line jelly roll pan with parchment paper or silicone baking mat and set aside.

    Make white cake mix according to package directions. Stir in lime zest. Pour into prepared pan and smooth evenly. Bake 12-15 minutes or until cake is completely cooked and lightly golden. Set aside to cool.

    For the topping: mix cream cheese with hand mixer to loosen. Pour in sweetened condensed milk and stir until smooth. Add in lime zest, lime juice and vanilla until smooth and filling has thickened. Pour over cooled cake and spread evenly. Refrigerate 1-2 hours covered in plastic wrap to set.

    For the whipped cream: stir cream, powdered sugar and vanilla all together in a bowl until whipped into big pillowy peaks. Spread whipped cream over lime filling. Top with lime zest and serve.

    Reply
  3. Linda – the same thing happened to me. I can see the directions, but when I try to print the recipe, the ingredients print, but not the directions.

    Reply
    • Try refreshing the page and trying to print again! It all appears for me 🙂

      Reply
      • Thanks – it worked perfectly this time.

        Reply
  4. Sorry, but I have to agree with Gord. I was forced to wear one as a child and it was a nightmare when you had to go. I did the giant shirt with leggings too. I guess those are cool again.

    Reply
  5. I was 8 months pregnant and living in a jumpsuit. On Mother’s Day my husband took me out to buy new clothes. I tried to explain to him that I was due soon and it was a waste of money. He didn’t care. He HATED the jumpsuit. Men are funny. Love this guy.

    Reply
  6. Can you make this in a 9×13 pan?

    Reply
    • I’ve never tried it in a 9×13 but I think it should work just fine…the layers will be twice as thick, but still super delicious 🙂

      Reply
  7. This thing looks DELICIOUS!

    Reply
  8. Hi Lauren, do you think i can omit the whipped cream layer and these would then resemble a “bar” ?

    Reply
  9. Got rave reviews at yesterday’s Fourth of July party. Thank you, Lauren!

    Reply
  10. loving this site how do i save an keep recipes

    Reply
  11. This looks good, but it should be called “Lime Sheet Cake” since you didn’t use any Key Limes in the recipe.

    Reply
  12. What do you think about using bottled key lime juice in place of fresh lime juice?

    Reply
  13. Your Key Lime Sheet Cake looks delicious! Can you tell me the size of your jelly roll pan. I went to buy one and they are all different sizes. Thank you for this awesome recipe!!

    Reply
  14. I’m having trouble getting the topping to thicken. I’ve been mixing for almost 10 minutes now & it’s still pretty thin. I followed the instructions perfectly.

    Reply
  15. Hi Lauren .. did you use a 10×15 jelly roll pan??

    Reply
  16. Can this be swapped out for lemon? I LOVE lemon!!

    Reply