Jane's Cheesy Pecan Cake

Jane Manookin


Had an epiphany and decided to make something new. I love coffee cake (sans coffee) and pecans!

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20 Min
25 Min


3/4 c
pecans, rough chopped and toasted
8 oz
cream cheese
1/2 c
1 c
mini marshmallows
1 box
white or yellow cake mix
1 box
instant sugar free pudding mix (i used butterscotch)
2 large
1 1/2 c
milk (i used unsweetened almond milk)
1/4 c
brown sugar, lightly packed

How to Make Jane's Cheesy Pecan Cake


  • 1Chop pecans to desired texture and toast in a dry skillet over medium heat until crisp and fragrant.
  • 2Meanwhile, place cheese, margarine, and marshmallows in a glass dish in microwave oven (cover with a paper towel). Melt for 4 minutes on .25 power. Stir. It's ok if the marshmallows are still a little lumpy.
  • 3While pecans toast and cheese melts, combine cake and pudding mixes, add eggs, and slowly moisten with milk until a thick batter is achieved.
  • 4Spread cake batter in a 9x13 baking dish. Sprinkle with toasted pecans, then with brown sugar. It's ok to have some clumps with bare batter peeking through.
  • 5Finally, pour or spoon cheese mixture over top in rivulets.
  • 6Bake at 350 degrees for 20-25 minutes, until cheese is barely scorching and a toothpick inserted in the middle comes out clean. (Be sure to stick the toothpick in a spot of cake only.)
  • 7Cool (or don't), and enjoy!

Printable Recipe Card

About Jane's Cheesy Pecan Cake

Main Ingredient: Nuts
Regional Style: American
Other Tag: Quick & Easy