Key Lime-Cream Cheese Crumble Cake

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Key Lime-Cream Cheese Crumble Cake
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  • Prep 15 min
  • Total 1 hr 20 min
  • Servings 12
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We've captured the fresh taste of summer in our key lime-cream cheese crumble cake that uses Betty Crocker™ Super Moist™ vanilla cake mix as the base.
By Arlene Cummings
Updated Apr 5, 2018




  • 1 package (8 oz) cream cheese, softened
  • 1 can (14 oz) sweetened condensed milk (not evaporated)
  • 3/4 cup Key lime juice
  • 2 eggs, beaten


  • Reserved 1 cup cake mix
  • 1 cup chopped pecans, walnuts or combination of both
  • 3 tablespoons butter, softened
  • Powdered sugar for garnish


  • 1
    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.
  • 2
    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.
  • 3
    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.
  • 4
    With fork, mix reserved cake mix with pecans and 3 tablespoons softened butter until crumbly. Sprinkle evenly over filling.
  • 5
    Bake about 45 minutes or until golden brown. Cool in pan at least 20 minutes. Before serving, sprinkle individual servings with powdered sugar.

Tips from the Betty Crocker Kitchens

  • tip 1
    This dessert can be made a day or two before a party and stored in the refrigerator until serving time.
  • tip 2
    Cutting the cake with a disposable plastic knife causes less crumbling.


Nutrition Facts are not available for this recipe
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