CREAM CHEESE STUFFED CARROT CAKE WITH ORANGE GLAZE

INGREDIENTS:

— 1-1/2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese (12 oz.), softened, divided
— 1/3 cup granulated sugar
— 1 egg
— 1 tsp. vanilla
— 1 pkg. (2-layer size) carrot cake mix
— 1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
— 3/4 cup pecan halves, chopped, divided
— 1-1/2 cups powdered sugar
— 2 Tbsp. milk

INSTRUCTIONS:

Heat oven to 350ºF.

Beat 1 pkg. Cream cheese and granulated sugar in medium bowl with mixer until blended. Add egg and vanilla; mix well. Set aside until ready to use.

Prepare cake batter in large bowl with mixer as directed on package. Add dry pudding mix; beat 2 min. Stir in 1/2 cup nuts.

Pour half the cake batter into greased and floured 12-cup fluted tube pan or 10-inch tube pan.

Spoon cream cheese mixture into ring over center of cake batter in pan; cover with remaining cake batter.

Bake 55 min. to 1 hour, or until a toothpick inserted near the center of the cake comes out clean. Cool 10 min. Loosen cake from sides of pan with knife. Invert cake onto wire rack; gently remove pan. Cool cake completely.

Beat remaining cream cheese with powdered sugar and milk in medium bowl with mixer until blended; drizzle over cake. Sprinkle with remaining nuts.