Hey y'all! If you love rich, decadent desserts with a melt-in-your-mouth texture, this Gooey Butter Pecan Cake Recipe is about to be your new favorite. The buttery cake base, gooey cream cheese layer, and crunchy toasted pecans create an irresistible combination that's perfect for family gatherings, potlucks, or just a sweet treat after dinner. Ready to wow your taste buds and impress your guests? Let's get cooking!
Why You'll Love This Gooey Butter Pecan Cake Recipe
- Easy to make with simple pantry ingredients and minimal prep time.
- Features a luscious, gooey center with a crisp, nutty topping.
- Perfect for holidays, celebrations, or whenever a sweet craving strikes.
- Customizable with add-ins or alternative toppings.
- Freezes beautifully for make-ahead convenience.
Ingredients for Gooey Butter Pecan Cake Recipe
- 1 box yellow cake mix (15.25 oz)
- ½ cup unsalted butter, melted
- 3 large eggs (divided)
- 1 cup chopped pecans, toasted
- 8 oz cream cheese, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- Pinch of salt
How to Make Gooey Butter Pecan Cake Recipe: Step-by-Step Directions
Step 1: Prep and Toast the Pecans
Preheat your oven to 350°F (175°C). Spread the chopped pecans on a baking sheet and toast for 5-7 minutes, stirring once, until fragrant. Set aside to cool.
Step 2: Make the Cake Base
In a large mixing bowl, combine the yellow cake mix, melted butter, and 1 egg. Stir until a thick dough forms. Press this mixture evenly into the bottom of a greased 9x13-inch baking pan.
Step 3: Prepare the Gooey Layer
With an electric mixer, beat softened cream cheese until smooth. Add the remaining 2 eggs, powdered sugar, vanilla extract, and pinch of salt. Mix until creamy and well combined.
Step 4: Assemble and Bake
Pour the cream cheese mixture over the cake base and spread evenly. Sprinkle toasted pecans on top. Bake in the preheated oven for 35-40 minutes, or until the center is just set but still a bit wobbly for that signature gooey texture.
Step 5: Cool and Serve
Let the cake cool completely in the pan before slicing into squares. Serve as is or with a scoop of vanilla ice cream!
Notes for the Best Gooey Butter Pecan Cake Recipe
- Be sure to toast your pecans for maximum flavor. Learn more about how to toast pecans.
- Don’t overbake—the cake should be gooey in the center!
- For a lower-sugar version, substitute half the powdered sugar with a sugar alternative (check out sugar substitutes for baking).
Variations on Gooey Butter Pecan Cake Recipe
- Chocolate Chip Pecan: Mix ½ cup mini chocolate chips into the gooey layer for a chocolatey twist.
- Maple Pecan: Swap vanilla for 1 teaspoon maple extract and drizzle with maple syrup before serving.
- Coconut Pecan: Add ½ cup shredded coconut with the pecans for extra texture and flavor.
Required Equipment for Gooey Butter Pecan Cake Recipe
- 9x13-inch baking pan
- Mixing bowls
- Electric mixer or hand mixer
- Spatula
- Baking sheet (for toasting pecans)
Storage Instructions for Gooey Butter Pecan Cake Recipe
Store leftover cake tightly covered in the refrigerator for up to 5 days. For longer storage, freeze individual squares wrapped in plastic wrap and placed in an airtight container for up to 2 months. Thaw overnight in the fridge before serving.
Serving and Pairing Suggestions
- Serve slightly warm with a scoop of vanilla ice cream or dollop of whipped cream.
- Pair with a cup of coffee or rich hot chocolate for the ultimate comfort food experience.
- Top with caramel sauce or a dusting of extra powdered sugar for special occasions.
Pro Tips for Gooey Butter Pecan Cake Recipe
- Use room-temperature cream cheese for a smoother filling—check out how to quickly soften cream cheese.
- Don’t skip the toasting step for pecans; it boosts their flavor and crunch.
- If you want a thicker gooey layer, use an 8x8-inch pan instead of 9x13-inch and increase bake time by 5-10 minutes.
FAQ: Gooey Butter Pecan Cake Recipe
- Can I make Gooey Butter Pecan Cake ahead of time?
- Absolutely! Bake and cool, then cover and refrigerate for up to 2 days before serving.
- Can I use walnuts instead of pecans?
- Yes, walnuts work well as a substitute if you prefer or have them on hand.
- Why is my cake not gooey in the center?
- You may have overbaked it—be sure to pull it from the oven when the center is just set but still wobbly.
Prep Time: 15 minutes
Cook Time: 35-40 minutes
Total Time: 50-55 minutes
Yield: 12-16 servings
Ingredients
- 1 box yellow cake mix
- ½ cup unsalted butter, melted
- 3 large eggs
- 1 cup chopped pecans, toasted
- 8 oz cream cheese, softened
- 3 ½ cups powdered sugar
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
Instructions
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1Preheat oven to 350°F (175°C). Grease a 9x13-inch baking pan.
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2In a large bowl, combine the yellow cake mix, melted butter, and 1 egg. Mix until a soft dough forms. Press the mixture evenly into the bottom of the prepared pan.
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3In another bowl, beat the cream cheese until smooth. Add the remaining 2 eggs, powdered sugar, vanilla extract, and salt. Mix until well combined and creamy.
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4Fold in the toasted chopped pecans into the cream cheese mixture.
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5Pour the cream cheese mixture over the cake base and spread evenly.
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6Bake for 40-45 minutes, or until the edges are golden and the center is slightly gooey. Cool completely before slicing and serving.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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