Cherry Limeaide. The first time I ever had a cherry limeaide slush was on my honeymoon in Daytona Beach, Florida. I had seen commercials for Sonic but we didn’t have any in Michigan. And Sonic’s Cherry Limeaide was iconic. It was sweet, sour, and cold. Everything you could possibly want on a 90 degree day in December in Florida. Since my initial encounter with Cherry Limeaide, Sonic’s have been popping up in Michigan, one right around the corner from my house. Yaaaaassss! And my love affair with Cherry Limeaide has continued.
About a month ago, I was crusing the aisles of my local Aldi, and found Key Lime Cake Mix in their gluten free section. Because Aldi is Aldi, and some products are very short lived. I threw four boxes in my cart, because heaven forbid they discontinue it.
As it sat in my pantry I wondered what in the world I could do with it…I couldn’t just make it as the box directed. I had to make it extra special…then the epiphany…Cherry Limeaide.
I made the cake as directed on the box, but rather than add just plain ol’ water, I used Spindrift Raspberry Lime Soda Water. Sometimes gluten free cakes can be a little on the dense side, and the bubbles in the soda water give it a little extra lift, and a teeny bit of extra flavor.
But where’s the cherries Lisa?! I used Trader Joe’s Morello Cherries, but fresh or frozen (and defrosted) will do as long as they’re pitted. Or you can pit them yourself…but who has time for that?! Not I! But make sure you dust them with a bit of gluten free flour to keep them from sinking to the bottom of the bundt.
But enough with the story…let’s jump into the recipe!
- 2 boxes gluten free key lime cake mix and glaze (GFree Brand from Aldi)
- 1 cup, plus 2 T Spindrift Sparkling Raspberry Lime Water
- 1 cup oil (I used melted coconut, but canola or vegetable oil would work as well)
- 4 eggs
- 1 1/2 c cherries (I used Trader Joe’s Morrello Cherries)
- 1/8 c gluten free flour
- Preheat your oven to 350’F and grease a large bundt pan–even if it’s non stick.
- In a small bowl, combine the cherries and gluten free flour. Toss with a spoon to coat well. Set aside.
- In a large bowl, use a hand-mixer to combine the cake mixes, oil, and eggs.
- Add 1 cup of the Spindrift water, fold in with a spatula or wooden spoon.
- Add 1/3 of the cake mixture to the bundt pan.
- Add 1/2 of the coated cherries on top of the cake mixture.
- Repeat steps five and then six.
- Cover with the remaining cake mixture
- Bake at 350 for 45-50 minutes, and check with skewer for doneness. It could take up to 1 hour for the cake to be thoroughly done.
- Once cake is cool, in a small bowl, mix remaining 2 T Spindrift with the glaze packets.
- Coat the top of the bundt.