This is from Reid’s sister Jeanne DeMart. She brought this cake and 2 others to the beach when we vacationed there. This cake looks plain – no fancy fruit or frosting – so it was the last one I got into. But then I was really sorry for lost time. Appearances can be deceiving. This cake is a wonderful cross between a pound cake and a cheese cake.

• 17 oz box pound cake mix
• 1/2 C. melted butter
• 8 oz. pkg. cream cheese
• 1 lb. box confectioner’s sugar
• 4 eggs
• 1/2 t. vanilla
• 1 C chopped nuts ( pecans)

Combine cake mix, butter and 2 eggs, stirring until well blended. Beat 1 minute; spread batter in greased 9×13″ pan.

Beat cream cheese with electric mixer until light and fluffy. Beat in remaining 2 eggs, then vanilla. Set aside 1/2 cup confectioner’s sugar. Beat in remaining sugar. Pour evenly over cake batter in pan.

Sprinkle with nuts. Bake at 350 for 35-45 minutes or until cake pulls away from sides of pan.

After baking, cool for 20 minutes and then sprinkle with reserved powdered sugar.

Yields 15-20 slices.