Gooey Butter Pecan Cake (Print Version)
Soft butter pecan cake with a creamy center and crunchy pecan topping, finished with caramel drizzle.
# Ingredients:
Cake Base
01 -
1 box yellow cake mix
02 -
115 g unsalted butter, melted
03 -
1 large egg
Gooey Layer
04 -
225 g cream cheese, softened
05 -
2 large eggs
06 -
1 teaspoon vanilla extract
07 -
440 g powdered sugar
08 -
115 g unsalted butter, melted
Topping
09 -
120 g chopped pecans
10 -
120 ml caramel sauce (optional for drizzle)
# Instructions:
01 -
Preheat the oven to 175°C (350°F). Grease a 23×33 cm (9×13-inch) baking dish.
02 -
Combine the yellow cake mix, melted butter, and one large egg in a bowl until a dough forms. Press the mixture evenly into the bottom of the prepared baking dish.
03 -
Beat the softened cream cheese until smooth. Add two large eggs, vanilla extract, and melted butter. Mix until creamy. Gradually incorporate the powdered sugar, continuing to mix until fully combined.
04 -
Pour the cream cheese mixture evenly over the cake base. Sprinkle the chopped pecans uniformly on top.
05 -
Bake for 40 to 45 minutes, allowing the center to remain slightly gooey while the edges set. Let cool completely before slicing. Optionally, drizzle with caramel sauce before serving.
# Notes:
01 -
Avoid overbaking to maintain a gooey center; the cake firms slightly as it cools.