You know they like cheesecake. And you know they like crumb cake. It's a pretty good bet that this raspberry-topped cake will go over well.
What You Need
Original recipe yields 24 servings
1 pkg. (2-layer size) yellow cake mix, divided
1/4 cup packed brown sugar
1/2 tsp. ground cinnamon
1/4 cup plus 3 Tbsp. butter, divided
1/2 cup chopped PLANTERS Pecans
3 eggs, divided
2/3 cup water
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/4 cup granulated sugar
1 tsp. vanilla
1-1/2 cups raspberries
1 tsp. lemon zest
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Let's Make It
Heat oven to 350ºF.
Line 13x9-inch pan with foil, with ends of foil extending over sides. Spray foil with cooking spray.
Mix 1 cup dry cake mix, brown sugar and cinnamon in medium bowl. Cut in 1/4 cup butter using pastry blender or two knives until mixture resembles coarse crumbs. Stir in nuts.
Melt remaining butter; cool slightly. Beat 2 eggs, remaining cake mix, water and melted butter in large bowl with mixer until blended. Pour into prepared pan.
Beat cream cheese and granulated sugar in same bowl with mixer until blended. Add remaining egg and vanilla; mix just until blended. Pour over cake batter in pan, spreading to edges. Top with raspberries. Sprinkle with zest and nut mixture.
Bake 35 to 40 min. or until toothpick inserted in center comes out clean. Cool completely. Use foil handles to lift cake from pan before cutting into pieces.
Prepare using blueberries.
Stir in an additional 1/2 tsp. lemon zest with the cream cheese.
Calories From Fat
% Daily Value*
Total Fat 9g
Saturated Fat 4.5g
Trans Fat 0g
Total Carbohydrates 21g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.