Recipes » Desserts » Lemon Lime Cake

Lemon Lime Cake


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5 from 2 votes
A vintage lemon-lime cake recipe using packaged cake mix and jello!
Cook Time 25 minutes
Total Time 40 minutes

A vintage Lemon Lime Cake made with a boxed cake mix combined with jello for a quick and easy citrusy dessert.

Lemon Lime Cake - boxed cake mix combined with jello makes a quick and easy citrusy dessert.

So, by now you must know how much I enjoy vintage recipes, right? Oh, I like learning about new ingredients, techniques, and cuisines, of course.

Exploring new ideas in the kitchen is fun! But vintage recipes? Those just take me right back in time. Some of my favorite old recipes come from the era when “convenience” foods were being introduced.

Boxed and frozen ingredients were a huge boon to home cooks back in the day. When these products arrived in the grocery stores, suddenly busy cooks were able to get a meal on the table with record speed making a huge difference in people’s everyday lives.

One of the most beloved of the mid-century convenience products is probably the boxed cake mix. Available in every variety under the sun, these mixes were a huge value to those who weren’t particularly great bakers.

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Inventive cooks took those mixes and created all kinds of goodness with them. Like this Lemon Lime Cake.

I know you’ve seen this one before. I’m guessing it originated in the 1970’s, maybe? Really easy and quick. And really, really delicious.

How to Make Lemon Lime Cake

Preheat the oven according to the baking instructions on the cake mix. Grease a 9×13 pan and set it aside.

Combine ingredients for Lemon Lime Cake

Combine the cake mix, water, oil, eggs, and jello in the bowl of a stand mixer or beat with a hand mixer in a mixing bowl. Mix for the time stated in the cake mix’s instructions.

Pour the Lemon Lime Cake batter into the prepared pan

Pour the batter into the prepared pan and bake according to the time stated in the cake mix instructions.

Cooked Lemon Lime Cake cooling

Remove the cake from the oven and cool completely before frosting.

Frost top and sides

Turn the cake out onto a platter or tray. Beat the cream cheese and butter until they’re light and fluffy. Add the zest, juice, and sugar and mix well.

Frost the top and sides of the cake.

Lemon Lime Cake

I added a little lime zest and a few slices of lime for decoration!

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Lemon Lime Cake

A vintage lemon-lime cake recipe using packaged cake mix and jello!
5 from 2 votes
Print It Rate It
Course: Desserts
Cuisine: American
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 8 servings
Calories: 517kcal
Author: Lana Stuart


  • 15.25 ounces lemon cake mix recommend: Duncan Hines Lemon Supreme
  • 1 cup water
  • cup oil
  • 4 eggs
  • .3 ounces lime Jello


  • ½ cup butter room temperature
  • 8 ounces cream cheese room temperature
  • Zest of 1 lime
  • 3 tablespoons fresh lime juice
  • 4 cups confectioner’s sugar sifted


  • Preheat the oven according to the baking instructions on the cake mix. Grease a 9×13 pan and set aside.
  • Combine cake mix, water, oil, eggs, and jello in mixer bowl. Mix according to the cake mix’s package instructions.
  • Pour into prepared pan and bake according to the cake mix instructions.
  • Allow cake to cool completely before frosting.
  • Beat cream cheese and butter until light and fluffy. Add zest, juice, and sugar. Mix well.

Nutrition Information

Serving: 1 | Calories: 517kcal | Carbohydrates: 110g | Protein: 7g | Fat: 34g | Saturated Fat: 15g | Trans Fat: 1g | Cholesterol: 144mg | Sodium: 624mg | Potassium: 105mg | Fiber: 1g | Sugar: 25g | Vitamin A: 857IU | Vitamin C: 2mg | Calcium: 159mg | Iron: 2mg

Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and is provided for informational purposes. You should consult your health care provider or a registered dietitian if precise nutrition calculations are needed for health reasons.

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Recipe Rating


  1. Beautifully photographed. Can’t help but wonder how in the world you got that size cake out of the pan and onto the pretty platter.

    1. It was easy, Stella. I put a sheet pan over the cake pan and flipped the cake onto it bottom side up. Then I put the platter over the cake and flipped it onto the platter. Viola!

  2. You are lucky if you can find a cake mix at my grocery store, all they have are loaf types and muffins. Ah well, its probably just as well, if I made the cake I would just eat it and I am trying to loose weight before two weddings this summer. Love the older recipes Lana.

  3. This is a lovely ‘vintage’ recipe, but good luck trying to find an 18.25 oz. cake mix anymore! How would you adjust the new smaller & reconfigured cake mixes to work with the old add-ins? Any info which you could give me would be greatly appreciated, since I have very many old cake recipes from my mom which call for an 18.25 oz. cake mix to begin with. Thanks, Lana.

    1. Good question, Angelina. There are lots of articles about this on the internet. Here’s one from Anne Byrn, The Cake Mix Doctor (

      “maller Cake Mix Fix: Many cooks have been frustrated to watch cake mix package sizes shrink lately. But do not despair! If you are accustomed to baking my recipes with 18.25-ounce mixes, there is a simple way that you can add flour to the smaller mixes and still bake Cake Mix Doctor recipes. Pour the cake mix into a large bowl and whisk in 6 tablespoons all-purpose flour. Now proceed as the recipe instructs. Not only will the cake achieve good volume, but it will have a nice structure and slice evenly. I learned this trick years ago before the mixes were downsized. If I added a little flour to the cake mix, then the cake seemed to have more body, and it did not sink or shrink when cooling. I hope you enjoy this simple solution!”

  4. Lana~
    Did you ever get around to posting the Lemon Cheese Cake Recipe? Have been wanting to make that again like my Family in Savannah did for years, and I remember you said you had a recipe somewhere. :)

    1. Vicki – I have not posted that recipe and thanks for reminding me! It’s my mother’s recipe and it’s just delicious. Putting it on my list to do very soon.