Ingredients
1 package white cake mix (regular size), divided2 tablespoons butter, melted1 teaspoon water1/2 cup chopped pecans, toasted1 package (12 ounces) fresh or frozen cranberries1/2 cup sugar1/2 cup red raspberry preserves6 ounces cream cheese, softened3 large eggs1/2 cup 2% milk2 teaspoons pumpkin pie spice
Preparation
Preheat oven to 350°. For topping, in a bowl, combine 3/4 cup cake mix, butter and water; stir in pecans. For cranberry filling, in another bowl, combine cranberries, sugar, preserves and 2 tablespoons cake mix.
In a third bowl, combine cream cheese, eggs, milk, pie spice and remaining cake mix; beat on low speed 30 seconds. Beat on medium 2 minutes. Transfer batter to a greased 13x9-in. pan. Spoon cranberry filling over top to within 1/2 in. of edges. Sprinkle with topping to edges of pan.
Bake until a toothpick inserted in center comes out clean, 55-60 minutes. Cool in pan on a wire rack.
