Preheat the oven to 350°F and lightly grease a 9x13-inch baking dish.

Measure 1/2 cup of the dry cake mix and set it aside for the topping.

In a large bowl, combine the remaining cake mix, vegetable oil, and 1 egg until a soft dough forms.

Press the dough evenly into the bottom of the prepared baking dish.

Bake the crust for 15 minutes, until lightly set and beginning to turn golden around the edges.

While the crust bakes, beat the softened cream cheese, granulated sugar, and remaining 2 eggs until smooth and creamy.

Spread the cream cheese filling evenly over the warm crust.

Sprinkle the chopped pecans over the filling.

Sprinkle the reserved 1/2 cup dry cake mix evenly over the pecans.

Return the pan to the oven and bake for 15–18 minutes, until the filling is set with only slight movement in the center.

Cool completely at room temperature.

Refrigerate for about 30 minutes for cleaner slicing, then cut into 16 bars.