1 package (8 oz) cream cheese, softened to room temperature
3 1/2 cups powdered sugar
1 teaspoon alcohol-free vanilla extract
1/4 cup whole milk (optional, for a thinner topping)
Instructions
Start by preheating your oven to 350 degrees Fahrenheit. Lightly grease a 9×13 inch baking dish with butter or a non stick cooking spray to ensure the cake releases easily after baking. Toast your chopped pecans in a dry pan over medium heat for about 3 to 5 minutes until they are fragrant, then set them aside to cool slightly.
In a large mixing bowl, combine the dry yellow cake mix, the melted butter, and two of the eggs. Stir the mixture until it forms a thick, soft dough. Fold in half of the toasted pecans. Press this mixture firmly and evenly into the bottom of your prepared baking dish using your hands or the back of a spoon.
In a separate bowl, beat the softened cream cheese with a hand mixer until it is smooth and creamy. Add the remaining two eggs and the alcohol-free vanilla extract, mixing until well combined. Gradually add the powdered sugar one cup at a time, beating on low speed until the mixture is thick and glossy.
Pour the cream cheese mixture directly over the cake base in the baking dish. Use a spatula to spread it to the edges. Sprinkle the remaining toasted pecans evenly over the top of the cream cheese layer, pressing them in very slightly so they stick.
Place the dish in the center of the oven and bake for 35 to 40 minutes. The edges should be golden brown and the center should still have a slight jiggle when shaken, as it will firm up as it cools. Remove from the oven and let it cool completely in the pan before slicing into squares.
