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Key Lime-Cream Cheese Crumble Cake

Blogger Arlene Cummings of Cooking With Sugar shares a favorite recipe.

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 (6) 2 Reviews
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  • Prep Time 15 min
  • Total Time 1 hr 20 min
  • Servings 12

Ingredients

Base

1
box Betty Crocker® SuperMoist® vanilla cake mix, reserving 1 cup for topping
1/2
cup butter, melted
1
egg

Filling

1
package (8 oz) cream cheese, softened
1
can (14 oz) sweetened condensed milk (not evaporated)
3/4
cup Key lime juice
2
eggs, beaten

Topping

Reserved 1 cup cake mix
1
cup chopped pecans, walnuts or combination of both
3
tablespoons butter, softened
Powdered sugar for garnish

SAVE ON THIS RECIPE!

LOCATION

Directions

  • 1 Heat oven to 350°F. Spray 13x9-inch pan with cooking spray. In small bowl, reserve 1 cup of the dry cake mix for the topping; set aside.
  • 2 In medium bowl, mix remaining cake mix, 1/2 cup melted butter and 1 egg until well combined. Press in bottom of pan; set aside.
  • 3 In large bowl, beat cream cheese, sweetened condensed milk, lime juice and 2 eggs with electric mixer on medium speed until smooth. Pour filling evenly over base in pan.
  • 4 With fork, mix reserved cake mix with pecans and 3 tablespoons softened butter until crumbly. Sprinkle evenly over filling.
  • 5 Bake about 45 minutes or until golden brown. Cool in pan at least 20 minutes. Before serving, sprinkle individual servings with powdered sugar.

EXPERT TIPS

Expert Tips

This dessert can be made a day or two before a party and stored in the refrigerator until serving time.

Cutting the cake with a disposable plastic knife causes less crumbling.

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Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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