SPICED CRANBERRY CRISP CAKE

Spiced Cranberry Crisp Cake image

This cake is a cross between a fruit crisp and a moist cake. We love the festive cranberry filling with its sweet-tangy flavor and the combination of soft cake, tender fruit and crunchy topping. -Priscilla Yee, Concord, California

Provided by Taste of Home

Time 1h20m

Yield 15 servings.

Number Of Ingredients 11

Ingredients

1 package white cake mix (regular size), divided
2 tablespoons butter, melted
1 teaspoon water
1/2 cup chopped pecans, toasted
1 package (12 ounces) fresh or frozen cranberries
1/2 cup sugar
1/2 cup red raspberry preserves
6 ounces cream cheese, softened
3 large eggs
1/2 cup 2% milk
2 teaspoons pumpkin pie spice

Steps:

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.

Nutrition Facts : Calories 276 calories, Fat 11g fat (5g saturated fat), Cholesterol 59mg cholesterol, Sodium 277mg sodium, Carbohydrate 18g carbohydrate (27g sugars, Fiber 1g fiber), Protein 4g protein.