Creamy Lemon-Lime Cake
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Crisco® Original No-Stick Cooking Spray
Pillsbury™ Moist Supreme® Key Lime Flavored Premium Cake Mix
1 cup water
Crisco® Pure Canola Oil
1 (14 oz.) can
Eagle Brand® Sweetened Condensed Milk
1 cup heavy cream
1/4 cup lemon juice
1 (16 oz.) can
Pillsbury™ Creamy Supreme® Key Lime Flavored Frosting
Grated lemon peel
HEAT oven to 350°F. Coat 13 x 9-inch baking pan with no-stick cooking spray.
COMBINE cake mix, water, oil and eggs in large bowl with electric mixer on low speed until moistened. Beat 2 minutes on medium speed. Spread evenly in prepared pan.
BAKE 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Poke holes in cake with handle of wooden spoon, about 1-inch apart, almost to bottom of cake. Wipe off handle as needed.
STIR sweetened condensed milk, 1/3 cup cream and lemon juice in medium bowl. Pour slowly into holes and over top of cake. Chill 1 hour.
BEAT remaining 2/3 cup heavy cream in medium bowl with electric mixer until stiff peaks form. Reserve 2/3 cup for garnish. Beat frosting into remaining whipped cream in bowl. Spread over top of cake. Garnish with reserved whipped cream and lemon peel.