Recipe by Johnsdeere
Now you see them, now you don't! I can't recall where I got this recipe from however, the individual did adapt it from the Cake Mix Doctor Returns. I haven't tried this recipe due to my dietary restrictions, BUT I have made this recipe and have quized all who have consumed these as to their opinions. Everyone loved these!! I hope you do as well :)
Top Review by Muffin Goddess
Yummy, cheesecake-y bars! The cake mix makes these super-simple to throw together, too. I didn't have any walnuts in the house, so I used some pecan halves instead. In hindsight, chopping the nuts first would've been a better choice -- the whole pecans looked pretty when the bars came out of the oven, but made them hard to cut without squashing the bars. Eh, live and learn! They still taste good, even if they are a little squished in places, lol. Thanks for posting! Made for PAC Spring 2014
- 1 (18 1/4 ounce) yellow cake mix
- 1⁄2 cup butter, melted
- 3 large eggs
- 1 (8 ounce) package cream cheese, at room temperature
- 1 teaspoon vanilla extract
- 2 cups confectioners' sugar, sifted
- 1 cup sweetened flaked coconut
- 1⁄2 cup walnuts (feel free to use our favorite nut here)
Directions See How It's Made
- Position your oven rack so that it is in the center of the oven and preheat the oven to 350 degrees.
- Grease a 13x9 pan, and put to the side.
- Place the cake mix, butter, and one egg in a large mixing bowl and beat on low speed with an electric mixer until the ingredient are incorporated, about 1 minute.
- Press the batter into the bottom and partially up the sides of the greased 13x 9 baking pan (use your hands), put the pan to the side once this is done.
- Place the cream cheese in the same mixing bowl and beat with an electric mixer on low speed until fluffy, 30 seconds.
- Add the remaining 2 eggs, vanilla, and confectioners' sugar and beat on low speed until smooth and combined, about 1 minute.
- Fold in coconut; pour mixture over the crust and smooth the top with a spatula. Scatter the nuts over the top.
- Bake the bars until the edges are light brown and the center is firm to the touch, about 40-50 minutes. Transfer the baking pan to a wire rack and let cool for 30 minutes before cutting and serving (do not score the bars while still hot).
- *These bar will keep in the fridge for up to five days.