KEY LIME CREAMCHEESE CRUMBLE CAKE
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- 1 box
- betty crocker supermoist vanilla cake mix
- 1/2 c
- butter, melted
- 1 can(s)
- 14 oz. sweetened condensed milk
- 8 oz cream cheese, softened
- egg yolks
- 3/4 c
- key lime juice
- 1 c
- dry cake mix (from reserved)
- 3 Tbsp
- butter, softened
- 1 c
- pecans, chopped
- powdered sugar for dusting
1Preheat oven to 350
Grease 9x13 pan
2Remove 1 cup of cake mix from box and set aside
3In large bowl, combine the remaining cake mix with 1 egg and 12 c melted butter.
Pat into the bottom of the greased pan.
4In a mixing bowl, with electric mixer, mix condensed milk, cream cheese, egg yolks, and key lime juice until smooth.
Pour filling over based mix in pan.
5With a fork, combine reserved cup of cake mix with nuts and softened butter.
Crumble over key lime filling.
6Bake 45 minutes, or until golden brown.
Let cool for at least 20 minutes.
Cut into squares and sprinkle with powdered sugar before serving.
7NOTE: This dessert can be made a day or two ahead and stored in the refrigerator.