1 stick (1/2 cup unsalted butter at room temperature)
1/2 cup milk
2 large
eggs
1/2 cup flaked sweetened coconut
1/2 cup chopped pecans
Frosting Pouch Two
4 ounces cream cheese
1 stick (1/2 cup) unsalted butter
Directions
Prepare the cake: Pouch One - Cupcake Mix
Preheat oven to 350 degrees. Grease and flour a 10-inch cake pan.
Sprinkle coconut and pecans evenly over the bottom of the prepared
pan. Prepare cake mix as directed on box. Pour cake batter over the
coconut and pecans.
Prepare the cream cheese topping: Pouch Two - Frosting
In the bowl of a stand mixer fitted with the paddle attachment (or
using a hand mixer), beat the cream cheese and butter on medium speed
until smooth. Stop mixer and scrape sides of bowl. Add frosting packet
slowly and mix on low speed until well blended.
Drop the topping by spoonfuls over the top of the cake batter.
Bake about
35-40 minutes or until a wooden pick comes out clean when
inserted into the center of the cake portion. Cool the cake in the pan
on a wire rack.
I love a good fruit bar, and this Bourbon Vanilla Almond cookie bar mix makes a delightful, thin bar with a pretty dusting of powdered sugar. Much easier than scratch, and just as good!
