Butter Pecan Gooey Cake
Butter Pecan Gooey Cake is a rich, decadent dessert made with a buttery cake base and a creamy, sweet filling. It features butter pecan cake mix, cream cheese, powdered sugar, eggs, and chopped pecans. Baked until golden and gooey, this indulgent treat offers a perfect balance of crunchy nuts and melt-in-your-mouth texture for any occasion.
Equipment
- 9×13 inch baking pan
- Large mixing bowl
- Electric mixer
- Measuring cups and spoons
- Rubber spatula or spoon
- Oven
- Knife (for chopping pecans, if not pre-chopped)
Ingredients
- 1/2 cup butter melted
- 1 8 oz package cream cheese, softened
- 1 box butter pecan cake mix
- 3 large eggs divided
- 1 16 oz box confectioners’ sugar (powdered sugar)
- 1 tsp pure vanilla extract
- 1 cup chopped pecans
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a 9×13 inch baking pan with butter or non-stick spray. In a large bowl, combine the butter pecan cake mix, 1 egg, and melted butter. Mix by hand until a thick dough forms.
- Press the dough evenly into the bottom of the prepared baking pan to form the crust. Set aside. In another bowl, using an electric mixer, beat the softened cream cheese, remaining 2 eggs, and vanilla extract until smooth.
- Gradually add the confectioners’ sugar, continuing to beat until creamy and well combined. Pour the cream cheese filling over the crust and spread it out evenly with a spatula. Sprinkle the chopped pecans over the top of the filling.
- Bake for 40 to 50 minutes. The edges should be set, but the center should still be slightly gooey. Do not over bake. Let cool before slicing. Serve warm or at room temperature. Enjoy!