1 box white cake mix
1 3.4-ounce package instant vanilla pudding
3/4 cup water
1/2 cup tequila
1/3 cup vegetable oil
2 large eggs
2 large egg whites
1 teaspoon vanilla extract
zest of 2 limes
1/2 cup sweetened condensed milk
1 Tablespoon lime juice
2 teaspoons tequila
1 1/2 cups heavy whipping cream
1/2 cup plus 2 Tablespoons powdered sugar
zest of 2 limes for garnish
Preheat oven to 350°. Grease a 9 X 13 inch baking pan.
In a large mixing bowl, combine all the ingredients; cake mix, pudding mix, tequila, water, egg whites, eggs, vanilla and lime zest. Beat together until well blended.
Pour batter into prepared cake pan. Bake at 350° for 18-22 minutes. Test cake for doneness by inserting a toothpick into the center of the cake. If toothpick comes out clean, cake is done. Allow cake to cool completely.
In a medium size mixing bowl, combine the Lucky Leaf Strawberry fruit filling with the sweetened condensed milk, lime juice and tequila. Thoroughly stir together until the mixture has thickened.
Poke holes all over the top of your cake using a wooden spoon or round object.
Pour the strawberry sauce over the top of the cake and gently spread evenly over top of cake.
For the topping: Place a metal mixing bowl in the freezer for 5-10 minutes to chill.
Pour the heavy whipping cream into the chilled bowl and beat on medium-high speed until the cream starts to thicken.
As the cream thickens, add the powdered sugar and continue beating on high speed until stiff peaks form. Spread the whipped cream over top of the strawberry sauce. Garnish with lime zest.