Key Lime-Cream Cheese Crumble Cake

 

1

box Betty Crocker® SuperMoist® vanilla cake mix, reserving 1 cup for topping

1/2

cup butter, melted

1

egg

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

Reserved 1 cup cake mix

1

cup chopped pecans, walnuts or combination of both

3

tablespoons butter, softened

Powdered sugar for garnish

• 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.