Spiced Cranberry Crisp Cake

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

1. Preheat oven to 350u0b0. For topping, in a bowl, combine 3/4 cup cake mix, butter and water; stir in pecans. For cranberry filling, in another bowl, combine cranberries, sugar, preserves and 2 tablespoons cake mix.
2. In a third bowl, combine cream cheese, eggs, milk, pie spice and remaining cake mix; beat on low speed 30 seconds. Beat on medium 2 minutes. Transfer batter to a greased 13x9-in. pan. Spoon cranberry filling over top to within 1/2 in. of edges. Sprinkle with topping to edges of pan.
3. Bake until a toothpick inserted in center comes out clean, 55-60 minutes. Cool in pan on a wire rack.

white cake, butter, water, pecans, cranberries, sugar, red raspberry preserves, cream cheese, eggs, milk, pumpkin pie spice

Taken from www.tasteofhome.com/recipes/spiced-cranberry-crisp-cake/ (may not work)