Key Lime Pie Poke Cake

How is everyone doing today?  I hope all is well with you.  My husband had eye surgery yesterday and is recovering nicely.  I thought I would surprise him with a sweet treat and made this Key Lime Cake.  It is a super easy recipe and makes a delightful dessert anytime.



cake –

1  box white cake mix

1 1/4  cups water

1 Tbsp. oil

4  eggs

key lime filling –

1 can sweetened condensed milk

3/4  cup whipping cream

1/2  cup key lime juice or regular lime juice

1  tsp. grated lime peel

4  drops yellow food color

1  drop green food color


1 container (12oz.) whipped vanilla frosting

2  tsp. grated lime peel


Heat oven to 350 degrees. Spray bottom only of 13 x 9 -inch pan with baking spray with flour.

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.

Bake 26 to 30 minutes or until toothpick inserted in center comes out clean.  Cool 5 minutes.  With handle of wooden spoon, 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 ( 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.

Spread frosting over cake; sprinkle with lime peel.  Garnish, if desired with strawberries, lime slices and lemon leaves.  Store loosely covered in refrigerator.


Fresh Apple Cake with Toffee Bits

Hi Friends!   Hubby just got home from a long business trip and I thought I would surprise him with a freshly baked apple cake.  Paula Deen’s “Grandgirl’s Fresh Apple Cake from Georgia” sounded so yummy. I quickly gathered all of the ingredients and started baking it. I wanted to let you know that I made one substitution though, I didn’t have any shredded coconut handy and just when panic set in, I found a bag of heath toffee bits in the pantry. I measured a cup of it and added it to the cake  batter, hoping the cake would taste just as good…and it did. I couldn’t wait to have a bite of this delightful dessert, my thought: the best way to enjoy this delicious cake is with a dollop of whip cream.



Butter, for greasing pan

2  cups sugar

3  eggs

1-1/2  cups vegetable oil

1/4  cup orange juice

3  cups all-purpose flour

1  tsp. baking soda

1  Tbsp. ground cinnamon

1  Tbsp. vanilla extract

3  cups peeled and finely chopped apples

1  cup shredded coconut

1  cup chopped pecans


1/2  cup ( 1 stick) butter

1  cup sugar

1/2  cup buttermilk

1/2  tsp. baking soda


Preheat the oven to 325 degrees F.  Generously grease a tube pan.

For the cake:  in a large bowl, combine the sugar, eggs, oil, orange juice, flour, baking soda, salt, cinnamon and vanilla extract; and mix well. Fold apples, coconut, and pecans into batter.

Pour the batter into the prepared pan and bake until a tester comes out clean, about 1-1/2 hours.

Shortly before the cake is done, make the sauce:  Melt the butter in a large saucepan, stir in the sugar, buttermilk, and baking soda, and bring to a good rolling oil, stirring constantly. Boil for 1 minute. Pour the sauce over the hot cake in the pan as soon as you remove it from the oven. Let stand 1 hour, then turn out onto a rack to cool completely.