This isn't a bundt cake - and I've not made it - but it has always looked delicious (and reasonably easy). It is from the Pillsbury Bake Off Book # 35.

CAKE:
1 pkg Pillsbury Plus Butter Recipe Cake Mix
2 tablespoons lime juice plus water to equal 1 cup
1/3 cup butter or margarine, softened
3 eggs

FILLING:
1 (14 oz) can sweetened condensed milk( not evaporated)
1/2 cup lime juice
2 cups whipping cream

GARNISH:
Lime slices if desired

Heat oven to 350 degrees F. Grease and flour two 9 or 8 inch round cake pans. In large bow combine all cake ingredients at low speed until moistened; beat 2 minutes at high speed. Pour batter into greased and floured pans.

Bake 9 inch pans at 350 degrees F for 20 to 30 minutes or until toothpick inserted in center comes out clean. (Bake 8 inch pans 30 to 40 minuts). Cool 15 minutes, remove from pans. Cool completely

In small bowl, combine sweetened condensed milk and 1/2 cup lime juice; mix well. In large bowl beat whipping cream until stiff peaks form. Reserve 1 cup whipped cream. Fold condensed milk mixture into remaining whipped cream just until blended.

To assemble cake, slice each cake layer in half horizontally to make 4 layers. Place 1 cake layer, cut side up, on serving plate. Spread with 1/3 of whipped cream filling. Repeat with second and third cake layers. Top with remaining cake layer. Pipe, in decorative pattern, or spread reserved 1 cup whipped cream over top of torte.

Refrigerate 2 to 3 hours before serving. Garnish with lime slices, store in refrigerator. 12 servings.

NOTE: The picture shows the reserved 1 cup whipped cream piped around top outer edge. And about 8 thin slices of lime (twisted) arranged in center of cake top with a little rosette of the whipped cream by them.


I'm sure, if you desired, you could make this cake in a bundt pan -- but somehow I think this filling is what MAKES this cake! Good luck in finding what you want.