Pecan Cream Cheese Cake
A cheesecake within a cake, topped with chopped pecans. Tip: Toast the pecans for great flavor and crispier crunch.
1(18.25-ounce) package yellow cake mix
1 (8-ounce) package cream cheese, softened
1 (16-ounce) package powdered sugar, sifted
2 large eggs
1/2 cup chopped pecans
- Preheat oven to 350°F (175°C). Grease and flour a 13x9x2-inch baking pan.
- Prepare cake mix according to package directions. Spread in prepared pan.
- In a separate bowl, combine powdered sugar, cream cheese and eggs. Beat on medium speed until smooth and creamy. Pour over cake mix and gently spread over batter. Sprinkle pecans over the top.
- Bake for 30 to 35 minutes, cake is set and top is lightly browned. Cool on a wire rack.
Makes 12 servings.