Key Lime Poke Cake

Key Lime Poke Cake Cake: 1 - 15.25 oz package Key Lime Cake Mix 3 - whole eggs 1 - cup water 1/3 - cup coconut oil or canola oil Filling: 1 - can (14 oz) sweetened condensed milk 3/4 - cup whipping cream 1/4 - cup key lime juice or regular lime juice 1 - teaspoon grated lime peel Frosting: 1 - cup pillsbury creamy supreme key lime frosting 3/4 - cup whipping Cream, whipped whipped cream & key lime slices for garnish 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