Go Back
–+ servings
Key Lime Dump Cake Recipe

Key Lime Dump Cake

This Key Lime Dump Cake is a bright, tangy, and incredibly easy dessert that tastes like key lime pie in cake form. It uses boxed cake mix, real key lime juice, and sweetened condensed milk to create a creamy, citrusy base with a buttery, golden topping.
No ratings yet
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Course Dessert
Cuisine American
Servings 12 servings

Ingredients
  

  • 1 can sweetened condensed milk 14 oz
  • 1/2 cup key lime juice fresh or bottled
  • 1 tablespoon lime zest from key limes or regular limes
  • 1/2 cup sour cream or plain Greek yogurt full fat for best creaminess
  • 1 box yellow cake mix 15.25 oz; white cake mix also works
  • 1/2 cup unsalted butter melted
  • 1/2 cup coconut milk or whole milk
  • 1/2 cup shredded sweetened coconut optional, for topping
  • 1/3 cup chopped pecans or walnuts optional, for topping
  • Whipped cream or whipped topping for serving, optional
  • Extra lime slices or zest for garnish, optional

Instructions
 

  • Preheat your oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish with butter or nonstick spray.
  • In a medium bowl, whisk together the sweetened condensed milk, key lime juice, lime zest, and sour cream or Greek yogurt until smooth and creamy. The mixture will thicken slightly.
    1 can sweetened condensed milk, 1/2 cup key lime juice, 1 tablespoon lime zest, 1/2 cup sour cream or plain Greek yogurt
  • Pour the key lime mixture into the prepared baking dish and spread it into an even layer to form the creamy, tart base.
  • Sprinkle the dry cake mix evenly over the lime layer without stirring. Try to cover all of the lime layer, nudging the mix into the corners as needed.
    1 box yellow cake mix
  • In a small bowl or measuring cup, stir together the melted butter and coconut milk or whole milk. Slowly pour this mixture over the cake mix, trying to cover as much as possible. Some dry spots are fine.
    1/2 cup unsalted butter, 1/2 cup coconut milk or whole milk
  • Sprinkle the shredded coconut and chopped nuts evenly over the top, if using.
    1/2 cup shredded sweetened coconut, 1/3 cup chopped pecans or walnuts
  • Bake for 35–45 minutes, or until the top is golden brown and the edges are bubbling. Start checking around 35 minutes. The center may look slightly soft; it will set as it cools.
  • Let the cake rest for 20–30 minutes before serving. Scoop into bowls or cut into squares. Serve warm or chilled, topped with whipped cream and extra lime zest or slices if desired.
    Whipped cream or whipped topping, Extra lime slices or zest

Notes

For a more tart flavor, add 2–3 extra tablespoons of key lime juice to the lime layer. The cake can be served warm for a gooey, spoonable dessert or chilled for cleaner slices. Store covered in the refrigerator for up to 4 days, or freeze individual squares for up to 2 months.
Keyword dump cake, Easy Cake Recipe, Key Lime Dessert, Key Lime Dump Cake, Summer dessert
Love this recipe?Follow us at @thenandnowspace for more