Key Lime Cream Cheese Cake

Key Lime Cream Cheese Cake Recipe

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Tami Hammers


Bright refreshing taste.. If you love citrus you'll love this cake.
This was a huge success at work, I've taken it a couple of times and everyone wants the recipe once they taste it.


★★★★★ 1 vote

20 Min
1 Hr


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  • BASE:

  • 1 box
    vanilla cake mix, reserving 1 cup for topping ( i like french vanilla)
  • 1/2 c
    butter, melted (i use real butter, you only live once!)
  • 1

  • 1 pkg
    (8 oz) cream cheese, softened
  • 1 can(s)
    (14 oz) sweetened condensed milk (not evaporated)
  • 3/4 c
    key lime juice ( i've used bottled lime juice, but like the key lime better)
  • 2
    eggs, beaten

  • 1 c
    reserved cake mix
  • 1 c
    chopped pecans, walnuts or combination of both
  • 3 Tbsp
    butter, softened
  • ·
    powdered sugar for garnish

How to Make Key Lime Cream Cheese Cake


  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.
  6. (The recipe calls to bake for 45 minutes or until golden brown, I have found in my oven it's closer to 1 hour)

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