Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C) and lightly grease a 9x13-inch baking pan.
- Scatter the chopped pecans evenly over the bottom of the prepared baking dish.
- In a large mixing bowl, combine the cake mix, water, vegetable oil, and eggs. Mix until the batter is smooth and no dry streaks remain. Pour the batter carefully over the layer of pecans.
- In another bowl, blend the cream cheese, softened butter, and vanilla extract together until creamy and smooth. Add the powdered sugar and mix until fully incorporated.
- Dollop spoonfuls of the cream cheese mixture and the cranberry sauce across the surface of the cake batter. With a butter knife or skewer, gently swirl them into the batter for a marbled effect, being careful not to overmix.
- Bake in the preheated oven for 45 to 50 minutes, or until a toothpick inserted in the cake (not a cream cheese area) comes out clean.
- Let the cake cool in the pan for at least 30 minutes before cutting and serving.
Nutrition
Notes
Walnuts or chopped almonds can replace the pecans if you prefer, but expect a slightly different flavor and texture. Homemade whole berry cranberry sauce works well, provided it isn't too runny. Store the cooled cake in the refrigerator, covered, for up to four days. Because of the cream cheese, it's best not to freeze this dessert. For parties, you can bake the cake ahead and keep it chilled until ready to serve; letting it sit at room temperature for 20-30 minutes will soften the layers. Serve with whipped cream or vanilla ice cream for an extra festive touch.