![Key Lime Sheet Cake](https://cdn.statically.io/img/www.southernliving.com/thmb/3WKv-b1BZk77rxrdhRCZ60HY7eE=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/keylimesheetcake_016-s-2000-7abd86a1ad0a4aeebd5529d3760041e2.jpg)
Ingredients
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1 (16 1/4-oz.) package super moist white cake mix (such as Betty Crocker)
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1 cup cold water
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1/2 cup vegetable oil
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3 large eggs
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Baking spray with flour
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1 (3-oz.) package lime-flavored gelatin
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1 1/2 cups hot water
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3 (8-oz.) packages cream cheese, softened
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2 cups sweetened condensed milk (from 2 [14-oz.] cans)
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2 tablespoons lime zest, plus 2/3 cup fresh juice (from 6 large limes), divided
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1/2 cup granulated sugar
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1 (8-oz.) container frozen whipped topping, thawed
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1 medium lime, thinly sliced
Directions
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Preheat oven to 325°F. Beat together cake mix, cold water, oil, and eggs in a medium bowl with an electric mixer on medium speed until well combined, about 1 minute. Pour batter into a 17- x 13-inch rimmed baking sheet coated with baking spray; spread batter evenly. Bake in preheated oven until a wooden pick inserted in center of cake comes out clean, about 20 minutes. Place on a wire rack; using a fork, liberally prick holes all over top of warm cake.
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Whisk together gelatin and hot water in a small heatproof bowl until gelatin is dissolved. Pour mixture over surface of warm cake, letting it soak into cake. Let cake cool 30 minutes.
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Process cream cheese, condensed milk, lime juice, sugar, and 1 tablespoon of the lime zest in a food processor until well blended, about 1 minute. Pour mixture over cooled cake; spread into an even layer. Chill until top is set, about 8 hours or overnight.
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Spread cake with whipped topping; sprinkle evenly with remaining 1 tablespoon lime zest, and decorate with lime slices. Slice and serve.