Church Lady Cream Cheese Pecan (Print Version)

Yellow cake layered with cream cheese, pecans, and vanilla for a moist, nutty dessert with a golden crust.

# Ingredients:

Dry Ingredients

01 - 1 box yellow cake mix (about 450 g)
02 - 1 cup granulated sugar (200 g)
03 - 1 cup chopped pecans (120 g)

Wet Ingredients

04 - 1 (8 oz) package cream cheese, softened (226 g)
05 - 3 large eggs
06 - 1/2 cup unsalted butter, melted (113 g)
07 - 1 teaspoon vanilla extract (5 ml)

# Instructions:

01 - Preheat the oven to 350°F (175°C) and grease a 9x13-inch (23x33 cm) baking dish.
02 - In a medium bowl, beat the softened cream cheese and granulated sugar until smooth and creamy.
03 - Add eggs one at a time, beating thoroughly after each addition until fully incorporated.
04 - Stir in the vanilla extract and the chopped pecans until evenly distributed throughout the mixture.
05 - Pour the cream cheese mixture into the prepared baking dish and spread it into an even layer.
06 - Sprinkle the dry yellow cake mix evenly over the cream cheese layer without pressing down.
07 - Drizzle the melted unsalted butter evenly over the top of the cake mix.
08 - Bake for 45 to 50 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
09 - Allow the dish to cool to room temperature before cutting into portions and serving.

# Notes:

01 - For best results, ensure the cream cheese is fully softened to avoid lumps and achieve a smooth texture.

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