Key Lime Cream Cheese Crumble Cake – A Key Lime Bar Recipe

by Sugar on June 12, 2012 · 18 comments

Key Lime Cream Cheese Crumble Cake Print

Do you love the taste of Key Lime Pie? Well then you will go crazy over my Key Lime Cream Cheese Crumble Cake. I make one like this in the fall with pumpkin but this one is my summer version.

Key limes are extremely popular here in South Florida. For me, the tart, distinctive taste screams warm breezes, sunshine and feet in the sand. My family and I only live about 3 hours north of Key West so now and then we drive down to the Keys and enjoy the sunshine and slow pace of things, and of course, Key Lime Pie.

Key Lime Cream Cheese Crumble Cake

Prep Time: 15 minutes

Start to Finish: 1 hour

Servings: 12 pieces

Ingredients:

For base:

  • 1 (18.25 ounce) Box Betty Crocker® Supermoist® Vanilla Cake Mix
  • 1/2 cup butter, melted
  • 1 egg

For filling:

  • 1 (14 oz) can sweetened condensed milk
  • 1 (8 oz) bar of cream cheese softened
  • 2 egg, yolks
  • 3/4 cup key lime juice

For topping:

  • 1 cup of dry cake mix
  • 3 tablespoons butter, softened
  • 1 cup chopped pecans, walnuts or both
  • Powdered sugar for dusting

 

Directions:

Preheat oven to 350 degrees. Spray a 9×13 pan with cooking spray.

Remove 1 cup of cake mix from the cake mix box and set aside in a small bowl for the topping.

In a large bowl combine the remaining cake mix with 1 egg and a 1/2-cup melted butter. Mix well, and pat into bottom of the 9×13 greased pan. Set aside

In a mixing bowl with electric mixer, mix together the sweetened condensed milk, cream cheese, egg yolks, and key lime juice until smooth. Pour filling over base mix in pan.

With a fork, combine your reserved cup of cake mix with nuts and softened butter. Crumble over key lime filling.

Bake in preheated oven for about 45 minutes or until golden brown.  Let cool for at least 20 minutes, then cut in squares and sprinkle with powdered sugar before serving.

 

Cooking Tips:

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

Slicing with a plastic disposable knife causes less crumbling.

 

My recipe above originally appeared on BettyCrocker.com.  If you like this recipe, please share it recipe with a friend.  Just click on the cute little icons below this sentence to share these on your Facebook page, twitter page, etc. with just one click!

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Robin says:

Just went out and bought all the ingredients to make this. Imagine my amazement when I could not find a 18.25 oz box of cake mix, they are all 16 oz or smaller. I just used less for the crumble.
Have it in the oven baking now and can’t wait to taste it.

Sugar says:

Sorry about that. They may be making the boxes smaller since I wrote this. You never know. LOL I’m sure it will be yummy. Enjoy!

Kelly says:

what about mixing the last cup of cake mix with some gram cracker crumbs? In stead of the nuts.

Sugar says:

Kelly that is a great idea for people who can’t have nuts. Thanks for the feedback. I’m sure that will be yummy.

jules says:

My girlfriend made it for me and it was a real winner!

Sugar says:

Oh I am so happy to hear that. Thanks for the nice feedback. :)

Beejene says:

Sugar, I would love to make this. We have nut allergies (including coconut) in my home so is it ok it leave it out? Do I need to add something else in its place?

Sugar says:

You can leave th nuts out and it will be just fine. Enjoy! :)

Jo-Ann Payne says:

Like most of the of the recipes they are easy, we have senior dinners every Monday evening and I like to make something new for us ever one brings a dish to pass

Sugar says:

So glad you like it. Thanks :)

val says:

This looks amazing. A perfect Summer dessert.

Hi Sugar!!
Love the Pumpkin Crumble Cake(Perfect & easy for a Non-dessert maker)….Have Lost count on how many times I’ve made it!!! So this sounds Perfect for summer! My problem is my local supermarket (small town) doesn’t carry Vanilla supermoist…any other suggestions? I bought white cake mix…
Can’t wait to try this recipe!!

Sugar says:

Hi sorry it took me so long to write back. I was away on vacation with no computer. Crazy I know but a well needed break. You can use the yellow cake for this or any version of that and it will be yummy. Let me know how you like it.

Sugar

Estelle says:

Was just dreaming of the Pumpkin Crumble Cake and checked my emails and found this “summer” version. Going to try this one too. Sounds good. We have a key lime tree in our yard. Nothing like the real stuff.
(Did notice tho’ that you mentioned egg yolks in the directions but the filling calls for 2 eggs, beaten. Must be a typo!)
Keep up the great recipes and the videos help to inspire me to try more “challenging” ones since you make then look so easy.
Cheers

Sugar says:

Hi, Thanks for the great feedback. Yes it is egg yolks so I will change that. :) Enjoy!