KEY LIME POKE CAKE

By carrot123

Ingredients

• Cake:
• Key Lime Poke Cake
• 1 - 15.25 oz package Pillsbury Key Lime Cake Mix
• 3 - whole eggs
• 1 - cup water
• 1/3 - cup coconut oil or canola oil
• Filling:
• 1 - can (14 oz) Great Value sweetened condensed milk
• 3/4 - cup Great Value whipping cream
• 1/4 - cup key lime juice or regular lime juice
• 1 - teaspoon grated lime peel
• Frosting:
• 8 - ounces Pillsbury Creamy Supreme Key Lime Frosting (half of a 16 oz container)
• 3/4 - cup Whipping Cream, whipped
• whipped cream & key lime slices for garnish

Preparation

Step 1

Preheat oven to 350°F (325°F for dark or nonstick pan). Spray bottom only of 13x9-inch pan with baking spray with flour.

In large bowl, beat cake ingredients with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.

Bake 27 to 33 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. With handle of wooden spoon (1/4 to 1/2 inch in diameter), poke holes almost to bottom of cake every 1/2 inch, wiping spoon handle occasionally to reduce sticking.

In medium bowl, stir together filling ingredients (let mixture sit a bit to semi thicken). Pour over cake; spread evenly over surface, working back and forth to fill holes. (Some filling should remain on top of cake.) Refrigerate 1 hour.

To make the frosting, whip 3/4 cup whipping cream until soft peaks form. Lightly fold 1/2 of the canned frosting into the whipped cream. Spread frosting over cake; sprinkle with lime peel (optional).

Garnish as desired. Store loosely covered in refrigerator