JANE'S CHEESY PECAN CAKE
This dessert transforms a yellow cake mix into a completely different cake. The cake itself is buttery (thanks to butterscotch pudding added to the batter). Once baked, the cake has a nice gooey middle with bits of pecans throughout. It reminds us of butter pecan ice cream. The topping is unusual but fantastic. It's a mix of...
Provided by Jane Manookin
Categories Other Breakfast
Time 45m
Number Of Ingredients 10
Steps:
- 1. Chop pecans to your desired texture.
- 2. Toast in a dry skillet over medium heat until crisp and fragrant.
- 3. Meanwhile, place cheese, margarine, and marshmallows in a glass dish in microwave oven (cover with a paper towel). Melt for 4 minutes on 25% power.
- 4. Stir. It's ok if the marshmallows are still a little lumpy.
- 5. While pecans toast and cheese melts, combine cake and pudding mixes. Add eggs. Slowly moisten with milk.
- 6. Pour milk until a thick batter is achieved.
- 7. Spread cake batter in a 9x13 baking dish. Sprinkle with toasted pecans.
- 8. Then sprinkle with brown sugar. It's ok to have some clumps with bare batter peeking through.
- 9. Finally, pour or spoon cheese mixture over top in rivulets.
- 10. Bake at 350 degrees for 25-30 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.)
- 11. Cool (or don't) and enjoy!
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