Key Lime Dump Cake
Only the happy adjectives apply to this Key Lime Dump Cake. It's zesty, sweet and tart, and topped with a heavenly butter crumble! Plus with just 10 minutes of prep, it's so easy to make!
Servings: 8
Ingredients
- 13.25 oz. Betty Crocker Vanilla Cake Mix
- 8 tbsp. Butter, melted (1/2 cup or 1 stick)
- 3/4 cup Key Lime Juice
- 28 oz. Sweetened Condensed Milk (two 14 oz. cans)
- 2/3 cup Sour Cream
- 1 tbsp. Grated Lime Zest
- 1/4 tsp. Salt
Instructions
- Gather your ingredients.
- Preheat oven to 350 degrees.
- Spray inside of glass or ceramic 9×13 Casserole Dish with non-stick cooking spray
- In large mixing bowl, add Key Lime Juice, Sweetened Condensed Milk, Sour Cream, Lime Zest & Salt, and stir until well combined.
- Transfer Key Lime mixture into bottom of baking dish, and spread out evenly.
- In medium mixing bowl, combine dry Cake Mix and melted Butter, and stir until crumbly. (Break up any large chunks into small crumbles with spoon.)
- Sprinkle cake/butter crumble mixture over key lime mixture in baking dish, and spread out evenly.
- Bake for 20 minutes, then allow to cool for at least 20 more minutes on the counter before serving.
- Serve warm, or transfer to refrigerator and serve chilled the next day.
Notes
- How to Serve Key Lime Dump Cake: This delicious dessert can be served warm, straight from your baking dish! Simply spoon out portions into small bowls, and top with Whip Cream, Vanilla Ice Cream or Toasted Coconut. Then... devour & ENJOY!
- How to Store Key Lime Dump Cake: After baking, you can store your leftovers covered in the refrigerator for 2-3 days.
- For answers to Frequently Asked Questions or tips for common substitutions and variations, please refer to the detailed information above this recipe card.
- Follow The Frugal Girls on Pinterest for more Easy Recipes!
