How is it already Thursday?! This week has flown by for me after getting back Monday night from a whirlwind trip to the Midwest. We had a great time seeing family and going to a beautiful outdoor wedding in Minnesota!
I’ve had my eye on this recipe for Key Lime Pie Cake Bites for a few months now and finally got around to making them! The recipe reminds me of the Cake Batter Truffles I made back in January so I couldn’t resist this summery take on the bite-sized treats. They are delicious, fresh, and sweet…they have the taste of a key lime pie rolled into a cake all in one (huge) fantastic bite! A great summer treat that doesn’t leave you feeling weighed down!
Key Lime Pie Cake Bites Print Recipe Here
Makes about 24 cake bites
1 box yellow cake mix
½ tbsp. grated lime zest
1/3 cup key lime juice
¾ cup half and half
¼ cup Lime Butter Cream Frosting (ingredients & recipe below)
½ cup sweetened condensed milk
2 tbsp. grated lime zest
Lime Butter Cream Frosting
8 tbsp. (1 stick) butter, room temperature
3 ¾ cups powdered sugar, sifted
3-4 tbsp. milk or cream
2 tsp. lime extract or lime juice
2 tbsp. lime zest
Coating & topping
16 oz. white melting chocolate
2-3 crushed graham crackers, for garnish.
Preheat oven to 350 degrees. Grease a 9×13″ baking pan, set aside.
In a large bowl, mix together the cake mix, lime zest, lime juice, half and half, and eggs. Mix until combined and thick. Pour batter into prepared pan. Bake in preheated oven for 28-32 minutes until a toothpick inserted in the center of the cake comes out clean. Remove pan from oven and allow the cake to cool completely. After the cake is cooled, crumble into small pieces in a large bowl.
Lime Butter Cream Frosting (Makes 3 cups, you will only need 1/4 cup, but the leftover frosting is great on white cupcakes)
Beat the butter with a hand mixer until light and fluffy, around 30 seconds. With the mixer off, add the sugar, 3 tablespoons of milk, lime juice, and lime zest. Turn the mixer back on and beat (going from low speed to high speed) until the mixture is creamy. Add up to 1 tablespoon of milk if the frosting is too thick.
To finish the Cake Balls
To the large bowl of cake crumbs, add 1/4 cup of the frosting, 1/2 cup of sweetened condensed milk, and 2 tablespoons of lime zest. Use the back of a spoon to mix together until the mixture becomes thick and dough-like. Shape into balls and place on a lined baking sheet. Place in fridge for 1-2 hours (or freeze for 20 minutes to speed things up) to chill.
Melt the chocolate according to package directions and coat the chilled balls in it. Top immediately with crushed graham crackers. Enjoy!
Stay tuned for the special Fourth of July Friday Favorites coming your way tomorrow!