Key Lime-Cream Cheese Crumble Cake

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

  • Prep Time 15 min
  • Total Time 1 hr 20 min
  • Servings 12

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

  • 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

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.