Description
Experience pure bliss with this Gooey Butter Pecan Cake. A rich, buttery, and melt-in-your-mouth dessert that brings back childhood memories. Easy to make!
Ingredients
Scale
- Cake Base Essentials:
- 1 (15.25 ounce) box yellow cake mix
- 1 large egg
- 1/2 cup (1 stick) unsalted butter, melted
- Gooey Filling Stars:
- 1 (8 ounce) package cream cheese, softened
- 2 large eggs
- 1 pound (about 3 3/4 cups) powdered sugar
- 1 teaspoon vanilla extract
- Pecan Crunch & Finishing Touches:
- 1 cup chopped pecans
Instructions
- Prep the Pecan Base:: First things first, let’s get that oven preheating to 350°F (175°C), and grab a 9×13 inch baking dish. Give it a good spray with non-stick spray, because a sticky situation is the last thing we want with this dessert. In a large bowl, combine your yellow cake mix, one of the eggs, and that glorious melted butter. Mix it up until it forms a thick, somewhat crumbly dough. Press this mixture evenly into the bottom of your prepared baking dish. I always try to get it as flat as possible, but honestly, a few bumps add character!
- Whip up the Gooey Filling:: Now for the star of this cake – the filling! In a separate, clean bowl, beat together your softened cream cheese and the remaining two eggs until they’re nice and smooth. This is where I sometimes get impatient and don’t let the cream cheese soften enough, leading to tiny cream cheese bumps. Don’t do that, hon! Beat in the powdered sugar a little at a time until it’s fully incorporated and the mixture is light and fluffy. Finish it off with that lovely vanilla extract.
- Add the Pecan Layer:: Time to sprinkle those pecans! Evenly distribute the chopped pecans over the cake base you just pressed into the dish. I like to press them down just a tiny bit, almost like they’re settling into their cozy bed. This ensures they don’t float around too much when we add the gooey layer, and you get a delightful crunch with every bite. Don’t be shy with them!
- Pour and Bake the Gooeyness:: Carefully pour the cream cheese mixture over the pecan-covered cake base. Try to spread it as evenly as you can, but don’t fret if it’s not absolutely perfect; the oven will work its magic. Pop your dish into the preheated oven and bake for about 45-55 minutes. You’re looking for the edges to be golden brown and set, but the center should still have a delightful wobble. That wobble, my friends, is the secret to the “gooey” part!
- Cool and Set:: Once it’s out of the oven, the hardest part begins: waiting! Let this cake cool completely on a wire rack. This is crucial for the gooey center to set up properly. I know, I know, the smell is intoxicating and you just want to dig in, but resist the urge! Rushing this step means a messier, less defined slice, and we want beautiful, gooey squares, don’t we?
- Slice and Savor:: After it’s cooled (and you’ve shown incredible patience!), it’s time to slice into this decadent dessert. I usually run a knife under hot water and wipe it clean between each slice for the neatest cuts. See that beautiful, distinct gooey layer? That’s what we’re aiming for! Serve it up with a cup of coffee or a scoop of vanilla bean ice cream. Pure bliss, I tell ya!