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If you have a penchant for desserts that are both indulgently sweet and delightfully nutty, then the Sweet & Nutty Gooey Butter Pecan Cake is a recipe that you must try. This cake is not just another dessert; it is a symphony of flavors and textures, combining the richness of butter and cream cheese with the crunch of toasted pecans. The result is a cake that boasts a gooey, almost custard-like center encased in a delectable golden crust.

Gooey Butter Pecan Cake

Indulge in the ultimate dessert experience with Sweet & Nutty Gooey Butter Pecan Cake. This recipe blends the rich flavors of butter and cream cheese with crunchy toasted pecans, creating a gooey center encased in a golden crust. Perfect for any occasion, this delightful cake is not just delicious; it's a piece of culinary history with roots in St. Louis. Elevate your baking game and impress your friends and family with this decadent treat that’s sure to delight.
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Ingredients
  

For the Cake:

1 cup unsalted butter, softened

1 (8 oz) package cream cheese, softened

4 large eggs

1 teaspoon vanilla extract

1 (18.25 oz) box yellow cake mix

1 cup powdered sugar

For the Pecan Topping:

1 cup chopped pecans

1 cup brown sugar

1/2 cup unsweetened shredded coconut (optional)

1/4 cup unsalted butter, melted

2 tablespoons all-purpose flour

For Serving:

Powdered sugar for dusting

Whipped cream or vanilla ice cream (optional)

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking dish.

    Make the Cake Batter: In a large mixing bowl, beat together the softened butter and cream cheese with an electric mixer until it’s smooth and creamy. This should take about 2-3 minutes.

      Add Eggs and Vanilla: Add the eggs one at a time, mixing well after each addition. Then, stir in the vanilla extract.

        Incorporate Cake Mix: Gradually add the yellow cake mix to the batter, mixing just until combined. Be careful not to overmix! The batter will be thick.

          Transfer to Baking Dish: Pour the cake batter into the greased baking dish and spread it evenly with a spatula.

            Prepare the Pecan Topping: In a separate bowl, combine the chopped pecans, brown sugar, shredded coconut (if using), melted butter, and flour. Mix until everything is well coated.

              Layer the Topping: Sprinkle the pecan mixture evenly over the cake batter in the baking dish.

                Bake the Cake: Bake in the preheated oven for 40-45 minutes, or until the edges are golden brown and a toothpick inserted into the center comes out with a few moist crumbs (not wet).

                  Cool and Serve: Allow the cake to cool in the pan for about 15 minutes. Dust the top with powdered sugar and serve warm or at room temperature. For an extra treat, pair it with whipped cream or a scoop of vanilla ice cream.

                    Prep Time: 20 minutes | Total Time: 1 hour | Servings: 12