Ingredients:
1 (18 1/2 ounce) packages strawberry cake mix with pudding ( I like Duncan Hines Moist Deluxe Strawberry Supreme)
1 cup chopped pecans, toasted ( I toast for about 7 minutes at 325)
3/4 cup butter, melted
2 (8 ounce) packages cream cheese, softened
1 cup sugar
1 teaspoon vanilla extract
1/2 cup strawberry jam ( I like the seedless)
Directions:
Preheat oven to 325F.
In a medium bowl, combine cake mix and pecans.
Drizzle melted butter over mixture; stir until well blended.
Press mixture into bottom of a greased 9×13 baking pan.
In a medium bowl, beat cream cheese, sugar, and vanilla until smooth.
Spread cream cheese mixture over crust.
“Nuke” jam for about 45 seconds until thinned.
Spoon over cream cheese mixture.
Use a fork to swirl over cream cheese.
I bake for 25 minutes or until edges begin to brown lightly.
Do not over-bake or your crust will become a rock.
Cool in pan for about 30 minutes.
Cover and chill for about 2 hours.
Personal note- When I want them to look fancy, I trim about 1/2 inch off all sides although the crust is my favorite part.
Servings: 24
Time preparation: 0 min.
Time total: 25 min.