Ingredients
Serves 12–16
1½ cups (180 g) pecans, roughly chopped (toast 5 min at 350°F for deeper flavor)
1 (15.25 oz) box white or yellow cake mix (Duncan Hines Classic for tenderness)
1 cup (240 ml) water
½ cup (120 ml) vegetable oil (or melted coconut oil)
3 large eggs, room temperature
¾ cup (190 g) whole-berry cranberry sauce (not jellied—berries add texture)
8 oz (225 g) full-fat cream cheese, softened
½ cup (113 g) unsalted butter, softened
1 tsp pure vanilla extract
2 cups (240 g) powdered sugar, sifted
Step-by-Step Instructions
1. Prep & Preheat
Position oven rack in center. Preheat to 350°F (175°C).
Lightly grease a 9×13-inch metal baking dish (glass runs cooler—adjust time if using).
2. Build the Base
Scatter pecans evenly across the bottom of the dish. No need to press down.
3. Make the Cake Batter
In a large bowl, whisk cake mix, water, oil, and eggs 2–3 minutes—until smooth and glossy. Do not overmix.
Pour batter evenly over pecans. Do not stir.
4. Craft the Swirl
In a separate bowl, beat cream cheese and butter until smooth (~1 min). Add vanilla, then powdered sugar; beat until creamy and lump-free.
Dollop cranberry sauce and cream cheese mixture alternately over batter—about 6 spoonfuls of each, scattered randomly.
Swirl gently with a butter knife: 4–5 zigzags only. Less is more—over-swirling = muddy layers.
5. Bake to Golden Perfection
Bake 45–52 minutes—until edges pull from pan and a toothpick inserted in cakey areas (avoiding swirls) comes out clean. Top will be deeply golden with cracked, caramelized edges.
Cool in pan at least 1 hour (critical for set—cutting too soon = mush).
Tips for Perfect Gravy
(Note: This cake is intentionally un-iced—but for a holiday drizzle, warm ¼ cup cranberry sauce + 1 Tbsp orange juice; cool slightly, then zigzag over slices.)
Serving Suggestions
Warm, with a scoop of vanilla bean ice cream
At room temp, dusted with powdered sugar and fresh rosemary sprigs
Paired with spiced cider or a tawny port
For brunch: serve alongside scrambled eggs and bacon
Storage & Make-Ahead Tips
Keep covered at room temp 2 days, or refrigerated 5 days.
Freeze (unfrosted) up to 3 months—thaw overnight, refresh in 300°F oven 8 min.
Do not freeze with cranberry swirl—berries weep upon thaw.
Frequently Asked Questions
Can I use pumpkin spice cake mix?
Yes—swap water for apple cider, and add ½ tsp cinnamon to cream cheese layer.
No cranberry sauce?*
Substitute ¾ cup raspberry jam + 1 Tbsp lemon juice, or thawed frozen cherries (drained well).
Make it nut-free?
Omit pecans; sprinkle bottom with ½ cup toasted coconut or crushed gingersnaps.
Allergy Information
Contains: Wheat, dairy, eggs, tree nuts (pecans).
Soy-free (check cake mix label), fish/shellfish-free.
Nut-free option: See above. Gluten-free: Use GF cake mix + GF powdered sugar.
Nutrition Facts
(Per slice, 1 of 12)
Calories: 480 | Protein: 6g | Fat: 24g (sat 8g) | Carbs: 62g | Fiber: 2g | Sugar: 42g | Sodium: 380mg
Final Thought
There’s beauty in the unplanned—the way cranberry bleeds into cream cheese, how pecans rise to crown each slice, the crackle of a golden crust giving way to tender crumb. This cake doesn’t demand perfection. It celebrates presence: the warmth of the oven, the scent of vanilla and spice, the shared quiet as forks dig in.
So bake it. Swirl it. Serve it—unapologetically.
Because sometimes, the most memorable holidays aren’t the polished ones.
They’re the joyful, messy, deliciously chaotic ones—served warm, with love.
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