key lime creamcheese crumble cake

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By Tuesday Cooks
from The Villages, FL

This recipe was personally prepared by Betty Ellis, a Curious Cuisiner member, for the August 2014 meeting.

serves 6-8
prep time 20 Min
cook time 45 Min
method Bake

Ingredients For key lime creamcheese crumble cake

  • 1 box
    betty crocker supermoist vanilla cake mix
  • 1/2 c
    butter, melted
  • 1
    egg
  • 1 can
    14 oz. sweetened condensed milk
  • 1
    8 oz cream cheese, softened
  • 2
    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
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How To Make key lime creamcheese crumble cake

  • 1
    Preheat oven to 350 Grease 9x13 pan
  • 2
    Remove 1 cup of cake mix from box and set aside
  • 3
    In large bowl, combine the remaining cake mix with 1 egg and 12 c melted butter. Mix well. Pat into the bottom of the greased pan. Set aside
  • 4
    In 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.
  • 5
    With a fork, combine reserved cup of cake mix with nuts and softened butter. Crumble over key lime filling.
  • 6
    Bake 45 minutes, or until golden brown. Let cool for at least 20 minutes. Cut into squares and sprinkle with powdered sugar before serving.
  • 7
    NOTE: This dessert can be made a day or two ahead and stored in the refrigerator.

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