Creamy Lemon-Lime Cake

  • Servings: servings
  • Serving Size: 18
  • Nutrition: See Below
  • Prep Time: 20 Minutes
  • Cook Time: 30 Minutes


  • Crisco® Original No-Stick Cooking Spray
  • 1 package Pillsbury™ Moist Supreme® Key Lime Flavored Premium Cake Mix
  • 1 cup water
  • 1/2 cup Crisco® Pure Canola Oil
  • 3 eggs
  • 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.
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