Lemon-Lime Magic Cake
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  • 1 box Betty Crocker™ Super Moist™ white cake mix
  • 11 1/4 cups water
  • 11/3 cup vegetable oil
  • 13 eggs
  • 14 eggs, slightly beaten
  • 11 1/2 cups sugar
  • 11 tablespoon finely grated lemon peel
  • 11 tablespoon finely grated lime peel
  • 11/4 cup fresh lemon juice
  • 11/4 cup fresh lime juice
  • 11 container (8 oz) Cool Whip frozen whipped topping, thawed
  • 1 Additional finely grated lemon and lime peels, if desired1 Heat oven to 350°F. Spray bottom only of 13x9-inch pan with cooking spray.
  • 12 In large bowl, beat Cake Layer ingredients with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Pour in pan.
  • 13 In another large bowl, mix Lemon-Lime Layer ingredients with whisk until smooth. Evenly pour over top of cake batter in pan; mixture will sink to bottom as you pour over cake batter.
  • 14 Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool 30 minutes. Refrigerate at least 4 hours to chill. Spread whipped topping over chilled cake. Sprinkle with additional lemon and lime peel if desired. Using a serving spatula and a knife to carefully help slide pieces off, cut into 6 rows by 3 rows. Store covered in refrigerator.



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