My mom and I created this recipe to celebrate my Birthday. All the flavor of my favorite Key Lime pie in a moist and delicious bundt cake. I have provided allergy friendly substitute recommendations for you! Full recipe below the video. Please note that this recips is for a small bundt cake - if you would like a large bundt, simply double the ingredients (bake time may be longer). I do what I do for the love of you, but if you liked what you saw, or like what I do, feel free to buy me a cup of coffee: Servings 12 Prep Time 10 Cook Time 55


CAKE 1 box Better Batter Gluten Free yellow cake mix 1 15oz can white beans, undrained OR 4 large eggs, beaten 1/4 c key lime juice 3/4 c water FROSTING 12 oz can of condensed milk OR cream of coconut* 1/4 c key lime juice zest of 1 key lime or 1/2 regular lime roughly 1-2 lb powdered sugar GARNISH (optional) crushed gf graham crackers sliced limes and additional lime zest Brand/Allergen recommendations cream of coconut: Coco Loco (not sponsored)


Preheat oven to 350F. Grease a bundt pan. In a blender, combine undrained white beans or eggs 1/4 c key lime juice, and water. Blend until smooth. Place the yellow cake mix into a mixing bowl. Pour the bean puree into the cake mix and stir until combined. Pour into prepared pan, and bake in preheated oven for 50-60 minutes, or until a sharp edge inserted into the center of the cake comes out clean, and the edges pull away slightly from the pan. Set aside to cool. Meanwhile make the Frosting: Combine the condensed milk or cream of coconut, lime juice and zest, and powdered sugar, until desired thickness is obtained. Unmold the cake onto a plate, top with the frosting, and garnish as desired.