Key Lime Creamcheese Crumble Cake Recipes

Steps:

• 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.
• 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.
• 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.
• With fork, mix reserved cake mix with pecans and 3 tablespoons softened butter until crumbly. Sprinkle evenly over filling.
• Bake about 45 minutes or until golden brown. Cool in pan at least 20 minutes. Before serving, sprinkle individual servings with powdered sugar.

Steps:

• Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan. In a large bowl, cream butter and sugar until light and fluffy. Add 1 egg at a time, beating well after each addition. Beat in lime zest, vanilla and lime juice. Add flour alternately with milk, beating well after each addition. Transfer to prepared pan. , Bake until a toothpick inserted in center comes out clean, 1-1/4 to 1-1/2 hours. Cool in pan 10 minutes before removing to a wire rack to cool completely. For frosting, in a large bowl, beat cream cheese, butter, lime zest and lime juice until smooth. Gradually beat in confectioners' sugar. Spread over cake. If desired, garnish with lime slices and additional zest.

Steps:

• Preheat oven to 350° Grease a 9×13 pan and set it aside In your mixer or with a hand mixer, beat cream cheese and butter until smooth and incorporated In a separate bowl, mix the milk, eggs and vanilla Slowly add egg mixture to cream cheese mixture and mix until well incorporated Add baking powder, baking soda and salt, mix well. Add sugar and flour and mix until smooth Spread thick cake batter into 9×13 pan. Mix crumble ingredients (combined sugar, flour and cinnamon before adding butter) Sprinkle mixture evenly on cake batter Bake cake for 30-35 minutes When cool, if desired, sprinkle with powdered sugar

Steps:

• Combine cookie or graham cracker crumbs with butter or margarine. Press into bottom and partially up sides of 9 inch springform pan. Refrigerate.
• In a large bowl, beat with an electric mixer the cream cheese, sugar, lime peel, and cornstarch until smooth and fluffy. Beat in eggs one at a time, blending just until smooth. Add key lime juice with mixer on low. Finish mixing by hand. Do not over beat, or cake will crack during baking. Pour batter into prepared crust.
• Bake at 300 degrees F (150 degrees C) for 55 to 65 minutes, or until set. To minimize cracking, place a shallow pan half full of hot water on lower rack during baking.
• Turn oven off, and let cheesecake stand in oven 30 minutes with the door open at least 4 inches. Remove from oven. Refrigerate cake overnight, and up to three days.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch cake pan.
• In a large mixing bowl, beat together the cake mix, egg whites, frozen margarita mix, vegetable oil, lime zest, and 1 tablespoon lime juice. Pour the batter into the prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center shows moist crumbs, 30 to 35 minutes. Cake will be very moist. Cool in the pan.
• To make frosting, beat the cream cheese and butter together until light and fluffy, and stir in the lemon peel and 1 tablespoon of lime juice. Beat in the confectioners' sugar, 1 cup at a time, scraping the sides of the bowl thoroughly with a spatula after each addition. Spread the frosting over the cooled cake.