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Gooey butter pecan cake is a delectable dessert that combines the rich flavors of buttery cake and cream cheese with the delightful crunch of pecans. This unique cake, with its signature gooey texture and sweet, nutty flavor profile, hails from the southern United States, where it has become a beloved staple at gatherings, celebrations, and family dinners. The cake's origins are steeped in history, with some tracing it back to the 1930s in St. Louis, Missouri, where it was first created as a result of a baking mistake. Instead of throwing out a failed cake, resourceful bakers transformed it into a gooey delight that has since captured the hearts and taste buds of many.

Gooey Butter Pecan Cake

Gooey butter pecan cake is a delightful Southern dessert that features a rich, buttery base topped with a creamy, gooey layer and crunchy pecans. Originating from St. Louis in the 1930s, this cake is perfect for gatherings and special occasions. The unique blend of textures and flavors make it irresistible. In this article, you'll find a detailed recipe, tips for success, and serving suggestions to impress your family and friends with this mouthwatering treat.
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Ingredients
  

For the Cake:

1 cup unsalted butter, softened

1 cup granulated sugar

1 cup packed brown sugar

4 large eggs

1 teaspoon vanilla extract

2 cups all-purpose flour

1 teaspoon baking powder

½ teaspoon salt

1 cup chopped pecans

For the Gooey Layer:

8 oz cream cheese, softened

4 cups powdered sugar

½ cup unsalted butter, softened

2 large eggs

1 teaspoon vanilla extract

1 cup chopped pecans (for topping)

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking dish with butter or non-stick cooking spray.

    Make the Cake Batter:

      - In a large bowl, beat together the softened butter, granulated sugar, and brown sugar using an electric mixer until light and fluffy.

        - Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.

          - In another bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the butter mixture, mixing just until combined.

            - Gently fold in the chopped pecans.

              Bake the Cake Layer:

                - Pour the cake batter into the prepared baking dish and spread it evenly. Bake for about 25 minutes, or until the top is lightly golden and a toothpick inserted into the center comes out clean.

                  - Remove the cake from the oven and let it cool for about 10 minutes.

                    Prepare the Gooey Layer:

                      - In a medium bowl, beat together the softened cream cheese and butter until smooth.

                        - Gradually add in the powdered sugar, mixing on low speed until combined and then increase to medium speed until fluffy.

                          - Beat in the eggs and vanilla extract until well incorporated.

                            Combine and Bake Again:

                              - After the cake layer has cooled, gently spread the gooey cream cheese mixture over the top of the cake, smoothing it out as needed.

                                - Sprinkle the additional chopped pecans over the cream cheese layer.

                                  Final Bake:

                                    - Return the cake to the oven and bake for an additional 30-35 minutes, or until the top is set and slightly golden. The center might still appear a bit gooey, and that’s okay!

                                      Cool and Serve:

                                        - Allow the cake to cool completely in the pan on a wire rack.

                                          - Once cool, cut into squares and serve. Optionally, you can dust with extra powdered sugar before serving for a touch of sweetness!

                                            Prep Time, Total Time, Servings: 25 min | 1 hr 15 min | 12-16 servings.