Key Lime Poke Cake

Mel and I took lunch to school for the teachers today. This scrumpdiddlyupmtous cake was dessert!  It's a Better Crocker recipe I had spied on Pinterest. We frosted it with homemade whipped cream cream cheese frosting instead of a tub of store-bought. Also, after eating it, we decided it would be better baked it in a 15x10 inch pan with the Key Lime filling doubled! Then it wouldn't be as "cakey" and would be even more fattening and refreshing! :) I don't think you can't go wrong serving anything Key Lime in the South! Or North, East, or West for that matter! Try this simple cake next time you need a quick and easy dessert! Key Lime is probably my favorite flavor....following closely after chocolate, mocha, strawberry, dewberry, pineapple, caramel, birthday cake, pumpkin.....guess I'll just quit now while I'm ahead! (have yet to find a dessert that I didn't like!)

Cake

1 box Betty Crocker® SuperMoist® white cake mix

1 1/4 cups water

1 tablespoon vegetable oil

4 large eggs

Key Lime Filling

1 can (14 oz) sweetened condensed milk (not evaporated)

3/4 cup whipping cream

1/2 cup Key lime juice or regular lime juice

1 teaspoon grated lime peel

4 drops yellow food color

1 drop green food color

Frosting

1 container (12 oz) Betty Crocker® Whipped vanilla frosting

2 teaspoons grated lime peel

Garnish, If Desired

Fresh strawberries                     

Key lime slices

Lemon leaves                                           

 

• 1 Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom only of 13x9-inch pan with baking spray with flour.
• 2 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.
• 3 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.
• 4 In medium bowl, stir together filling ingredients (mixture will 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.
• 5 Spread frosting over cake; sprinkle with lime peel. Garnish as desired. Store loosely covered in refrigerator.