- 2 boxes gluten free key lime cake mix
- 1 cup plus 2 tablespoons raspberry lime sparkling water
- 1 cup oil
- 4 eggs
- 1 1/ 2 cups pitted cherries
- 2 tablespoons gluten free flour
Preheat your oven to 350ºF 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 sparkling water and 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 once more, then finish with the final 1/3 batter.
Bake for 45-50 minutes, and check with skewer for doneness. It could take up to 1 hour for the cake to be thoroughly done. Let cool.
Make the glaze: in a small bowl, mix remaining 2 tablespoons sparkling water with the glaze packets from the cake mix. Coat the top of the bundt.