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cherry limeade cake-annette's

(2 ratings)
greeneyez avatar
Recipe by
Annette W.
@greeneyez
Lincoln, NE

I wanted to make an over the top cake for my dad and husband for Father's Day. This cake "takes the cake." I will say though, it may not be everyone's favorite flavor combinations. If you don't like tart lime flavor, this is not the cake for you. The frosting reminds us of key lime pie. In fact, it would make a great key lime pie filling if made a little thicker. I used 2 cake mixes and made this cake HUGE, but you wouldn't need to do that. You could use just 2 rounds and do 2 layers or you could cut the 2 rounds into 4. Just have fun doing it! Recipe and photos are my own.

(2 ratings)
yield serving(s)
prep time 20 Min
cook time 25 Min
method Bake

Ingredients For cherry limeade cake-annette's

  • THE FOLLOWING RECIPE IS FOR THE 4 LAYER CAKE/2 CAKE MIX CAKE I MADE. IF YOU ONLY WANT 2 LAYERS USE ONE MIX OR YOU CAN CUT THOSE 2 LAYERS IN HALF AND STILL MAKE A 4 LAYER CAKE WITH JUST ONE CAKE MIX. JUST CUT THE CAKE INGREDIENTS IN HALF.
  • CAKE
  • 2 box
    betty crocker super moist cherry chip cake mix
  • 2 c
    butter, melted
  • 2 c
    whole milk
  • 6 lg
    eggs
  • 2 jar
    10 oz. maraschino cherries, cut in quarters
  • 4 Tbsp
    maraschino cherry juice
  • FROSTING
  • 2 pkg
    8 oz. cream cheese
  • 1 pkg
    8 oz. cool whip
  • 1 pkg
    lemon-lime kool-aid
  • 1 jar
    7 oz. jet puff marshmallow cream
  • 3/4 c
    powdered sugar
  • 1 tsp
    fresh lime juice

How To Make cherry limeade cake-annette's

  • 1
    FOR CAKE: Preheat oven according to cake mix package directions depending on the type of cake pans you are using. I used non-stick 9" Rachel Ray cake pans and baked my cakes at 325° for 25 minutes.
  • 2
    Combine cake mix, melted butter, eggs, milk and cherry juice. Mix on low speed for 30 second and then on medium speed for 2 minutes. Fold in chopped cherries.
  • 3
    Divide into greased cake pans evenly. I baked 4 cakes. Each pan got 2 1/2 cups of cake batter. I baked them 2 cakes at a time.
  • 4
    Bake cakes according to cake mix directions and the type of pan you are using. Mine baked at 325° for 25 minutes. I rotated the cake pans half way through cooking time.
  • 5
    Cool cakes in cake pans for 10 minutes, then remove them to cooling racks to cool completely before frosting.
  • 6
    FOR FROSTING: Beat room temperature cream cheese, powdered sugar, lime juice and kool-aid until smooth.
  • 7
    Mix in marshmallow cream and beat until combined. Fold in cool-whip. Refrigerate until ready to frost cake.
  • 8
    Once cakes are cooled, start with first layer. Spread a small amount of frosting on first layer, add second cake and more frosting. Continue until you get to the last layer. When adding the last layer, place it upside down so the top layer is flat. You want the bottom of the last cake facing up.
  • 9
    Frost the top of the last layer of the cake. Now start to frost the sides of the cake working down and around. Spin the plate so you are smoothing the frosting as you go. Use an icing spatula or offset spatula for this process.
  • 10
    Decorate the top of the cake with lime wedges, cherries with stems and straws if you'd like. This gives the appearance of "Cherry Limeades", otherwise just leave plain. Refrigerate cake overnight before serving for best results. If you don't have time for this, chill it for AT LEAST 4-6 hours. The longer the better. Slice carefully and Enjoy!
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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