Ingredients

The following ingredients have 4 Servings
  • 15.25 oz Yellow Cake Mix
  • 1 cup buttermilk
  • 4 oz cream cheese (½ brick, softened)
  • 2 eggs
  • 8 oz cream cheese (1 brick, softened)
  • ½ cup butter (softened)
  • 1 teaspoon vanilla
  • 1 ½ cups powdered sugar
  • ¼ cup milk
  • 1 cup chopped pecans

Instruction

  • Preheat your oven to 350°F. Spray the bottom of a 9x13 baking dish with non-stick spray and set aside.
  • Beat together the cake mix, buttermilk, 4 ounces of softened cream cheese and the 2 eggs with an electric mixer, until well combined.
  • Pour the cake batter into the pan. Bake 28 to 30 minutes or until a toothpick inserted in the center comes out clean. Set cake aside to cool.
  • Toast pecans by heating them in a small skillet on medium-high heat for about 4-5 minutes. Stir often. Pecans will begin to be fragrant and turn slightly darker in color. Remove from heat and cool.
  • In a microwave safe bowl, melt the butter and 8 ounces of cream cheese, whisk together until smooth.
  • Then, add in the vanilla extract and the milk, stir until combined. Next, whisk in the powdered sugar until smooth.
  • Using the bottom of a wooden spoon or large straw (like a smoothie straw) poke holes into the cake.
  • Pour the glaze all over the top of the cake spreading around as needed. Then, immediately top with the toasted pecans, sprinkle evening over the whole cake.
  • Refrigerate 1 hour 30 minutes. Serve and enjoy!