Butter Pecan Gooey Cake
This butter pecan gooey cake because the cake turns out soft, rich, and full of buttery pecan character that feels comforting and inviting.The gentle crunch from the pecans adds pleasant texture while the gooey layer creates a smooth finish that makes the whole dessert feel special.
Equipment
- Mixing bowls
- Hand mixer or stand mixer
- Spatula
- 9×13 inch baking pan
- Parchment paper
- Measuring cups and spoons
Ingredients
For the Crust
- 1 15.25 oz box butter pecan cake mix
- ½ cup unsalted butter melted
- 1 large egg
- 1 cup chopped pecans lightly toasted (recommended)
For the Gooey Filling
- 8 oz cream cheese softened
- ½ cup unsalted butter softened
- 2 large eggs
- 2 teaspoons vanilla extract
- 3 cups powdered sugar
- ½ cup chopped pecans
- A pinch of salt
Instructions
Prepare the crust:
- Heat your oven to 350°F (175°C). In a large bowl, combine the butter pecan cake mix, melted butter, and egg. Mix until a thick dough forms. Stir in the toasted pecans.
Press into the pan:
- Lightly grease a 9×13-inch pan or line it with parchment. Press the crust mixture evenly into the bottom of the pan, making sure it’s packed down and level.
Make the filling base:
- In another bowl, beat the softened cream cheese and softened butter together until smooth and fluffy. This step helps create the “gooey” texture.
Add eggs and flavoring:
- Beat in the eggs one at a time, then mix in the vanilla extract and a pinch of salt until fully blended.
Sweeten and add pecans:
- Gradually add the powdered sugar, mixing on low at first to avoid a cloud of sugar. Once smooth and creamy, fold in the chopped pecans.
Assemble and bake:
- Pour the filling over the crust and spread evenly. Bake for 40–45 minutes. The center should look slightly soft and gooey, not fully set. Cool completely before slicing.