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


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!

About this Recipe

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