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Delicious Gooey Butter Pecan Cake

Delicious Gooey Butter Pecan Cake: A Sweet Southern Dream

This Delicious Gooey Butter Pecan Cake is a comforting dessert with a gooey center and buttery crust that pleases any crowd.
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Prep Time 15 minutes
Cook Time 1 hour
Cooling Time 15 minutes
Total Time 1 hour 30 minutes
Servings: 12 slices
Course: Desserts
Cuisine: Southern
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 1 stick Unsalted Butter Feel free to use salted butter for added flavor.
  • 8 ounces Cream Cheese Ensure it's softened for easy mixing.
  • 1 whole Egg Binds ingredients together; no substitutions recommend for structure.
  • 1 large Egg Yolk Binds ingredients together; no substitutions recommend for structure.
  • 4 cups Icing Sugar Can substitute with powdered erythritol for a lower-sugar option.
  • 1 cup All-Purpose Flour Gluten-free flour works well for a gluten-free version.
  • 1 teaspoon Baking Powder Make sure it's fresh for effective leavening.
  • 1 teaspoon Baking Soda Pairs with acid to provide lift; no substitutions are needed.
  • ½ teaspoon Salt Opt for kosher salt to achieve a balanced taste.
  • 1 cup Chopped Pecans Walnuts or almonds can be used as alternatives.

Equipment

  • 9x13 inch baking pan
  • Electric mixer
  • mixing bowls
  • spatula

Method
 

Step‑by‑Step Instructions for Delicious Gooey Butter Pecan Cake
  1. Preheat your oven to 350°F (175°C) and grease a 9x13 inch baking pan with salted butter.
  2. In a large mixing bowl, cream together 1 stick of room temperature unsalted butter and 8 ounces of softened cream cheese until smooth and fluffy, about 2-3 minutes.
  3. Add 1 whole egg and 1 additional egg yolk, mixing on medium-low speed until blended.
  4. Gradually mix in 4 cups of icing sugar on low speed until fully integrated and the batter is silky and thick.
  5. In a separate bowl, whisk together 1 cup of all-purpose flour, 1 teaspoon baking powder, 1 teaspoon baking soda, and ½ teaspoon salt.
  6. Gently fold the dry mixture into the wet batter until just combined, being careful not to overmix.
  7. Fold in 1 cup of chopped pecans until evenly distributed.
  8. Pour the batter into the prepared baking pan and bake for about 60 minutes, checking for doneness at the 50-minute mark.
  9. Allow the cake to cool in the pan for 10-15 minutes before transferring to a wire rack to cool completely.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 45gProtein: 4gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 50mgSodium: 180mgPotassium: 150mgFiber: 1gSugar: 30gVitamin A: 500IUCalcium: 50mgIron: 1mg

Notes

Enjoy serving warm with vanilla ice cream or chilled for a refreshing treat. This cake is a fantastic crowd-pleaser.

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