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Gooey Butter Pecan Cake

Gooey Butter Pecan Cake: Indulge in Sweet Southern Bliss

Indulge in the rich and gooey Gooey Butter Pecan Cake, a perfect Southern dessert that delights every sweet tooth.
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Prep Time 20 minutes
Cook Time 45 minutes
Cooling Time 2 hours
Total Time 3 hours 5 minutes
Servings: 8 slices
Course: Desserts
Cuisine: Southern
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 1/2 cup Butter Melted and browned for flavor
  • 1 cup Pecans Chopped, with some reserved for topping
  • 8 oz Cream Cheese Softened
  • 2 cups All-Purpose Flour Can substitute with gluten-free flour
  • 3 large Eggs Room temperature
  • 2 cups Powdered Sugar For sweetness
  • 1 cup Buttermilk Can substitute with milk and vinegar
  • 1 tbsp Bourbon Optional, can replace with vanilla extract
  • 1 tsp Vanilla Extract
For the Topping
  • 1/2 cup Reserved Toasted Pecans Set aside from the initial preparation
  • 1 cup Caramel Sauce Homemade adds better flavor

Equipment

  • 9-inch Springform Pan
  • Mixing Bowl
  • Saucepan
  • whisk
  • Spatula

Method
 

Step‑by‑Step Instructions for Gooey Butter Pecan Cake
  1. Melt 1/4 cup butter in a saucepan over medium heat; add chopped pecans and toast for 3-4 minutes.
  2. Simmer 1/2 cup butter in a pot over medium heat until foamy and golden brown, then cool slightly.
  3. In a bowl, beat 8 oz cream cheese until smooth; gradually add 1 egg and blend, then add 2 cups powdered sugar.
  4. Preheat oven to 350°F. Grease a springform pan and line it with parchment paper.
  5. Whisk together 2 cups all-purpose flour, 1 tbsp baking powder, 1/2 tsp baking soda, and 1/2 tsp salt in a bowl.
  6. Cream the cooled brown butter with 2 cups sugar until fluffy; beat in 3 eggs, 1 tbsp bourbon, and 1 tsp vanilla.
  7. Add the dry ingredients and 1 cup buttermilk to the wet mixture and blend until smooth.
  8. Pour batter into the springform pan, spread toasted pecans on top, and layer with cream cheese mixture.
  9. Bake for 40-45 minutes until edges are golden and center is slightly jiggly.
  10. Cool for 45 minutes, then refrigerate for at least 2 hours before serving.
  11. Make caramel by melting 1 cup sugar until amber; add 1/4 cup butter and 1/2 cup cream, whisk until smooth.
  12. Transfer cooled cake to a platter, drizzle with caramel, and sprinkle with reserved pecans before serving.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 5gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 80mgSodium: 220mgPotassium: 150mgFiber: 1gSugar: 30gVitamin A: 500IUCalcium: 50mgIron: 1mg

Notes

Use room temperature ingredients for the best texture. Overbaking can ruin the gooey consistency.

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