INGREDIENTS:

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

INstructions:

1. Preheat oven to 350°F.
2. For the topping, in a bowl, combine 3/4 cupcake mix, butter and water; stir in pecans.
3. For cranberry filling, in another bowl, combine cranberries, sugar, raspberry preserves and 2 tbsp cake mix.
4. In a third bowl, combine cream cheese, eggs, milk, pie spice and remaining cake mix; beat on low speed for 30 seconds. Beat on medium 2 minutes.
5. Transfer batter to a greased 13×9-in. pan.
6. Spoon cranberry filling over top, leaving 1/2 inch of space around the edges
7. Sprinkle with topping to edges of the pan.
8. Bake for 55-60 minutes, until a toothpick inserted in the center comes out clean
9. Cool in pan on a wire rack