Key Lime Pie Poke Cake

PREP TIME 20 Min
TOTAL TIME 1 Hr 55 Min
SERVINGS 15

Cake
1 box Betty Crocker® SuperMoist® white cake mix
1 1/4 cups water
1 tablespoon vegetable oil
4 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 for shiny metal or glass pan (or 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. Beat on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.

3 Bake 26 to 30 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 with strawberries, lime slices and lemon leaves. Store loosely covered in refrigerator.

PUMPKIN ANGELFOOD CAKE WITH GINGER-CREAM FILLING

Prep Time: 10 min
Total Time: 3 hours 0 min
Makes: 12 servings


Cake
1 box Betty Crocker® white angel food cake mix
1 tablespoon Gold Medal® all-purpose flour
1 1/2 teaspoons pumpkin pie spice
3/4 cup canned pumpkin (not pumpkin pie mix)
1 cup cold water


Ginger-Cream Filling
1 pint (2 cups) whipping cream
1/4 cup powdered sugar
2 tablespoons finely chopped crystallized ginger


1. Move oven rack to lowest position; heat oven to 350°F. In extra-large glass or metal bowl, beat all cake ingredients with electric mixer on low speed 30 seconds. Beat on medium speed 1 minute. Pour into ungreased 10-inch angel food (tube) cake pan.

2. Bake 37 to 47 minutes or until crust is dark golden brown and cracks are dry. Immediately turn pan upside down onto heatproof funnel or glass bottle. Let hang about 2 hours or until cake is completely cool. Loosen cake from side of pan with knife or long metal spatula. Turn cake upside down onto serving plate.

3. In chilled large bowl, beat whipping cream and powdered sugar with electric mixer on high speed until stiff. Fold in ginger. Cut cake horizontally in half to make 2 even layers. Spread half of the filling on bottom layer; replace top of cake. Spread remaining filling on top of cake. Sprinkle with additional pumpkin pie spice if desired.

LEMON-POPPY SEED BRUNCH CAKE

Prep Time: 15 min
Total Time: 1 hour 10 min
Makes: 16 servings


Cake
2 cups water
1/2 cup vegetable oil
2 eggs
2 packages (15.8 oz each) Betty Crocker® lemon-poppy seed muffin mix


Lemon Glaze
1 cup powdered sugar
2 tablespoons butter or margarine, melted
1/2 teaspoon grated lemon peel
1 tablespoon lemon juice


1. Heat oven to 350°F. Grease 12-cup fluted tube cake pan; lightly flour. In large bowl, stir water, oil and eggs with fork. Stir in muffin mixes until moistened. Pour into pan; spread evenly.

2. Bake 50 to 55 minutes or until toothpick inserted in center comes out clean and top is golden brown. Cool in pan 15 minutes. Turn upside down onto heatproof serving plate or cooling rack. Remove pan; cool cake completely.

3. In small bowl, mix powdered sugar, butter and lemon peel. Stir in lemon juice until glaze is smooth and can be drizzled easily. Spoon glaze over top of cake, letting some drizzle down side.

LEMON-CORN MUFFINS

Prep Time: 10 min
Total Time: 40 min
Makes: 8 muffins

1 pouch (6.5 ounces) Betty Crocker® lemon-poppy seed muffin mix
3/4 cup yellow cornmeal
3/4 cup milk
1/4 cup butter or margarine, melted
1/2 teaspoon lemon extract
1 egg, beaten


1. Heat oven to 400°F. Line 8 muffin cups with paper baking cups, or grease bottoms only of muffin cups with shortening.

2. In medium bowl, stir together muffin mix and cornmeal. Stir in milk, butter, lemon extract and egg just until dry ingredients are moistened. Divide batter evenly among muffin cups.

3. Bake muffins 17 to 22 minutes or until golden brown. Cool 5 minutes; remove from pan to wire rack. Serve warm.

GOLDEN POUND CAKE

Prep Time: 15 min
Total Time: 2 hours 35 min
Makes: 16 servings

3 cups Gold Medal® all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
2 3/4 cups sugar
1 1/4 cups butter or margarine, softened
1 teaspoon almond extract
5 eggs
1 cup evaporated milk

1. Heat oven to 350ºF. Grease and flour 12-cup fluted tube cake pan or 10-inch angel food (tube) cake. Mix flour, baking powder and salt; set aside.

2. Beat sugar, butter, almond extract and eggs in large bowl with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 5 minutes, scraping bowl occasionally. Beat in flour mixture alternately with milk on low speed. Pour into pan.

3. Bake 1 hour 10 minutes to 1 hour 20 minutes or until toothpick inserted in center comes out clean. Cool 20 minutes; remove from pan to wire rack. Cool completely, about 40 minutes.

BANANA CAKE WITH FUDGE FROSTING

Prep Time: 15 min
Total Time: 1 hour 50 min
Makes: 15 servings

Banana Cake
2 cups Gold Medal® all-purpose flour
1 1/2 teaspoons baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1 cup granulated sugar
1 cup butter or margarine, softened
2 eggs
1 teaspoon vanilla
1/2 cup buttermilk
1 cup mashed bananas (about 2 large)

Fudge Frosting
1 cup granulated sugar
1/2 cup unsweetened baking cocoa
1/2 cup milk
1/4 cup butter or margarine
2 tablespoons light corn syrup
1 to 1 1/2 cups powdered sugar
1 teaspoon vanilla


1. Heat oven to 350ºF. Grease bottom and sides of rectangular pan, 13x9x2 inches, with shortening. In medium bowl, mix flour, baking soda, cinnamon and salt; set aside.

2. In large bowl, beat 1 cup sugar and 1 cup butter with electric mixer on high speed, scraping bowl occasionally, until fluffy. Beat in eggs and 1 teaspoon vanilla. Gradually beat in flour mixture alternately with buttermilk until smooth. Stir in bananas. Pour into pan.

3. Bake 30 to 35 minutes or until toothpick inserted in center of cake comes out clean. Cool completely, about 1 hour.

4. Meanwhile, in 2-quart saucepan, mix 1 cup granulated sugar and the cocoa. Stir in milk, 1/4 cup butter and the corn syrup. Heat to boiling, stirring frequently. Boil 3 minutes, stirring occasionally; remove from heat. Beat in powdered sugar and 1 teaspoom vanilla with spoon until smooth and spreadable. Spread Fudge Frosting on cooled cake.