Preheat oven to 350°. Spray a 6-cup mini Bundt pan with baking spray with flour.
In the bowl of a stand mixer fitted with the paddle attachment, beat cake mix, egg whites, 1 cup water, oil, and lime juice at medium speed until smooth, about 2 minutes. Divide batter among prepared cups.
Bake until a wooden pick inserted in center comes out clean, about 25 minutes. Let cool in pan for 10 minutes. Remove from pan, and let cool completely on a wire rack. Drizzle with Citrus Cream Cheese Icing. Garnish with lemon and lime zest and lime curls, if desired.
Notes
*We used Duncan Hines.
Recipe by Southern Lady Magazine at https://southernladymagazine.com/mini-citrus-bundt-cakes-recipe/