Pineapple Cream Cheese Coffeecake - cooking recipe

Ingredients

1 pkg. Betty Crocker yellow cake mix (butter recipe/pudding in the mix)
1/3 c. oil
3 eggs
20 oz. can crushed pineapple, drain and reserve juice
8 oz cream cheese, room temperature
1/2 c. sugar
1/2 tsp. almond extract
1/2 c. chopped pecans

Preparation

Mix together cake mix, oil, eggs, and 1 c. pineapple juice. (Reserve 2 Tbsp pineapple for later use.)
Beat with hand mixer on medium speed for 2 minutes.
Add can drained pineapple.
In separate bowl, mix cream cheese, sugar, almond extract and the 2 Tbsp. pineapple.
Grease and flour 13 x 9 cake pan.
Pour in cake batter.
Drop cream cheese mixture evenly over batter by tablespoon.
Sprinkle with nuts.
Bake at 350\u00b0 for 35 to 40 minutes.