Cherry Limeade Cake Recipes

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom only of 13x9-inch pan with baking spray with flour.
• In large bowl, beat cake mix, soda, oil, egg whites and 1 tablespoon grated lime peel with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.
• Bake as directed on box for 13x9-inch pan. Cool 20 minutes.
• Meanwhile, stir gelatin into boiling water, stirring for 2 minutes to completely dissolve gelatin. Poke cake every inch with tines of meat fork or table knife. Pour cherry mixture slowly over cake, allowing mixture to fill holes in cake. Cool completely, about 1 hour longer.
• In small bowl, mix frosting and 1 teaspoon grated lime peel. Spread evenly over cake. Top each serving with a cherry and a lime twist. Store loosely covered.

Steps:

• 1. Mix flour, baking soda and salt to combine. Add remaining ingredients and mix on medium speed till smooth.
• 2. Preheat oven to 350 degrees. Spray 3 8 inch round cake pans with butter flavor no stick spray and line the bottom with parchment paper. Pour batter evenly into the 3 pans and tap to remove air bubbles.
• 3. Bake for 30 - 35 minutes on center oven rack. Turn or rotate pans to make sure they cook evenly.
• 4. Let cakes cool about 15 minutes in the pans. Loosen the sides by running a butter knife around the pan. Invert one cake onto cake plate and invert the other two on a wire rack, remove parchment paper and cool completely.
• 5. To make the frosting: Whip all ingredients except cherry pie filling and one tsp. of the zest together until light and fluffy. Adjust powdered sugar amount if needed.
• 6. Frost bottom layer then place layer on top of bottom and repeat till all three layers are frosted. Spoon cherry pie filling on top of cake and sprinkle with reserved zest. Serve with whipped cream if desired.

Steps:

• Combine cake mix with oil, water, eggs and dry Kool-Aid; mix on low speed 30 seconds, then on medium speed for 2 minutes.
• Pour cake batter into a 9 X 13 pan and bake at 325 degrees for 30 to 35 minutes.
• Heat limeade concentrate in microwave about 2 minutes until hot; dissolve lime Jello in limeade. Using chopsticks or wooden skewers, poke a LOT of holes all over the still-warm cake. Slowly pour the limeade-jello mixture over the cake, allowing the cake to absorb the liquid. Cover and chill 2 to 3 hours, until cake is cold.
• In a large bowl, combine milk, instant vanilla pudding mix, cherry jello and cherry extract. Beat with electric mixer until smooth and gelatin is mostly dissolved. Fold in Cool Whip and frost cake.