Leprechaun Key Lime Cake

Cake
1 pkg Lemon Supreme Cake Mix
1 (3.4 oz) pkg lemon instant pudding and pie filling
4 large eggs
1/2 cup vegetable oil
1 cup water
1/4 cup Key lime juice

Glaze
2 cups confectioners' sugar
1/3 cup Key lime juice
2 tbsp water
2 tbsp butter or margarine, melted
Garnish
additional confectioners' sugar, lime slices and fresh strawberry slices, for garnish

Preheat oven to 350�F. Grease and flour 10-inch Bundt or tube pan.

For cake, combine cake mix, pudding mix, eggs, oil, 3/4 cup water and 1/4 cup Key lime juice in large bowl. Beat at low speed with electric mixer until moistened. Beat at medium speed 2 minutes.

Bake 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool in pan 25 minutes. Remove cake from pan onto cooling rack. Return cake to pan. Poke holes in top of warm cake with toothpick or long-tined fork.

For glaze, combine 2 cups confectioner's sugar, 1/3 cup Key lime juice, 2 tablespoons water and melted butter in medium bowl. Pour slowly over top of warm cake. Cool completely. Invert onto serving plate. Dust with additional confectioner's sugar. Garnish with lime slices and strawberry slices, if desired

Makes 12 to 16 servings.