Go Back

Christmas Chaos Cake

A festive and indulgent cake that combines pecans, cranberry sauce, and cream cheese for a delightful holiday dessert.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 50 minutes
Total Time 1 hour 20 minutes
Servings: 12 servings
Course: Dessert, Holiday Dessert
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

Cake Base
  • 1.5 cups chopped pecans For the base layer.
  • 1 box white or yellow cake mix (15.25 oz) You can use any flavor preferred.
  • 1 cup water To blend with the cake mix.
  • 0.5 cups vegetable oil
  • 3 large eggs
Cream Cheese Mixture
  • 1 package cream cheese (8 oz, softened) Make sure it's softened for easy mixing.
  • 0.5 cups unsalted butter (softened)
  • 1 teaspoon vanilla extract Adds flavor to the cream cheese mix.
  • 2 cups powdered sugar Adjust to taste for sweetness.
Topping
  • 3/4 cup whole berry cranberry sauce Can use homemade if preferred.

Method
 

Preparation
  1. Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish with nonstick cooking spray or butter.
  2. Scatter the chopped pecans evenly over the bottom of the prepared baking dish.
  3. In a large mixing bowl, combine the cake mix, water, vegetable oil, and eggs. Beat until you have a smooth batter.
  4. Pour the batter evenly over the pecans in the baking dish.
  5. In another bowl, beat the softened cream cheese and butter together until creamy. Mix in the vanilla and powdered sugar until smooth.
  6. Drop spoonfuls of the cream cheese mixture over the cake batter and add small spoonfuls of cranberry sauce in between. Gently swirl both mixtures into the top of the batter.
  7. Bake for 45 to 50 minutes or until the cake is set, with a toothpick inserted in the cakey part coming out clean.
  8. Remove the cake from the oven and let it cool in the pan for at least 30 minutes before slicing and serving.

Notes

Store leftover cake in an airtight container in the refrigerator for about 3 to 4 days. To freeze, wrap tightly in plastic wrap and aluminum foil for up to 2 months.