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Gooey Butter Pecan Cake

A slice of gooey butter pecan cake on a white plate, showing a thick cheesecake-like texture and pecan topping.
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A rich, southern-style cake with a buttery crumb, toasted pecans, and a gooey cream cheese layer. This easy pecan cake is perfect for holidays and potlucks.

Ingredients

Scale
  • 1 box (18.25 ounces) yellow cake mix
  • 1/2 cup (1 stick) unsalted butter, melted
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 package (8 ounces) cream cheese, softened
  • 1/2 cup (1 stick) unsalted butter, softened
  • 2 cups powdered sugar
  • 1 cup chopped pecans, toasted

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
  2. In a large bowl, combine the yellow cake mix, 1/2 cup melted butter, 1 egg, and 1 teaspoon vanilla extract. Mix until just combined.
  3. Press the cake batter evenly into the prepared baking pan.
  4. In a separate bowl, beat the softened cream cheese and 1/2 cup softened butter until smooth.
  5. Gradually beat in the powdered sugar until well combined and creamy.
  6. Stir in the remaining 1 egg and 1 teaspoon vanilla extract until incorporated.
  7. Spread the cream cheese mixture evenly over the cake batter.
  8. Sprinkle the toasted chopped pecans over the cream cheese layer.
  9. Bake for 30-40 minutes, or until the edges are golden brown and the center is set.
  10. Let the cake cool completely in the pan before slicing and serving.

Notes

  • To toast pecans, spread them on a baking sheet and bake at 350°F (175°C) for 8-10 minutes, stirring halfway through.
  • For a richer flavor, you can use brown butter instead of regular butter in the cream cheese layer.
  • Ensure your cream cheese and butter are fully softened for a smooth, lump-free cream cheese layer.

Nutrition

Find it online: https://tastethisplate.com/gooey-butter-pecan-cake/