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Gooey Butter Pecan Cake

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This easy gooey butter pecan cake combines a buttery, vanilla cake base with a rich, gooey cream cheese filling and crunchy toasted pecans. It’s a crowd-pleasing holiday dessert that’s simple to make and guaranteed to impress.

Ingredients

Scale
  • 1 box yellow cake mix (about 15.25 oz)
  • 1/2 cup unsalted butter, melted
  • 2 large eggs, room temperature
  • 8 oz cream cheese, softened
  • 2 large eggs, room temperature
  • 1/2 cup unsalted butter, melted
  • 1 teaspoon pure vanilla extract (or bourbon)
  • 2 cups powdered sugar, sifted
  • 1 cup pecan halves or pieces, lightly toasted and roughly chopped
  • Optional: extra pecan halves for decorating
  • Optional: powdered sugar for dusting
  • Optional: caramel sauce for drizzling

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan with nonstick spray or line with parchment paper.
  2. In a dry skillet over medium heat, toast the chopped pecans for 5–7 minutes, stirring often, until fragrant and lightly browned. Let cool.
  3. In a large mixing bowl, combine the yellow cake mix, 1/2 cup melted butter, and 2 eggs. Mix with a hand mixer on low or a sturdy whisk until a thick, slightly sticky dough forms.
  4. Press the cake mixture evenly into the bottom of the prepared pan.
  5. In a medium bowl, beat the softened cream cheese until smooth. Add the remaining 2 eggs, 1/2 cup melted butter, and vanilla extract. Mix until creamy and well combined.
  6. Gradually mix in the powdered sugar, beating until smooth and glossy. Fold in the toasted pecans.
  7. Pour or spread the gooey pecan mixture evenly over the cake base. Gently smooth the top.
  8. Bake for 38–42 minutes. The edges should be golden brown and set, while the center remains slightly jiggly and gooey.
  9. Let the cake cool in the pan for at least 30 minutes before slicing.
  10. Garnish with powdered sugar, extra pecan halves, or caramel sauce if desired. Serve warm or at room temperature.

Notes

For best flavor, toast the pecans before adding. Do not overbake—the center should remain gooey. Let the cake cool before slicing for clean pieces. Store covered at room temperature for up to 2 days or refrigerate for up to 5 days. Freezes well for up to 2 months.

Nutrition

Keywords: gooey butter pecan cake, holiday dessert, easy cake, Southern cake, butter cake, pecan dessert, Thanksgiving dessert, Christmas dessert

Find it online: https://bitematrix.com/gooey-butter-pecan-cake-recipe-easy-holiday-dessert-to-impress/