1 box (18 oz.) white cake mix.
1½ oz. Lemon Jello
1½ oz. Lime Jello
3/4 c. vegetable oil
3/4 c. water.
Mix all ingredients together well, then pour into a greased Bundt pan. (use cooking spray with flour to grease the pan). Bake at 325 for 45 minutes
Cool slightly. Pierce lots of holes all over the cake using a long tool such as a wooden skewer, or a chopstick
2 tbsp. rum
1 tbsp. Crème de Menthe (mint-flavored liqueur)
fresh lime juice (see below)
2 cups powdered sugar
Put rum and Crème de Menthe in a measuring cup then add fresh squeezed lime juice to make ½ cup. Combine the lime juice mixture with 2 c. powdered sugar and stir until smooth.
Pour over the holes and let the lime sugar mixture saturate the cake. Invert the cake onto a platter, Serve with limes and fresh mint. Dust with powdered sugar.