Ooey Gooey Butter Pecan Cake

A generous drizzle of rich and buttery pecan-filled sauce makes this cake even more magnificent.

Ooey Gooey Butter Pecan Cake
Makes about 12 servings
  • 2 cups all-purpose flour
  • 1¾ cups granulated sugar
  • ½ cup chopped pecans
  • ½ cup powdered milk
  • 1 tablespoon baking powder
  • ¾ teaspoon kosher salt
  • ½ teaspoon baking soda
  • ¼ teaspoon ground nutmeg
  • 3 large eggs, divided
  • 1¾ cups unsalted butter, melted and divided
  • 1 (8-ounce) package cream cheese, softened
  • 1 teaspoon vanilla extract
  • 2 cups confectioners’ sugar
  • Butter Pecan Sauce (recipe follows), to serve
  1. Preheat oven to 350°. Spray a 13x9-inch baking dish with baking spray with flour.
  2. In a large bowl, stir together flour, granulated sugar, pecans, powdered milk, baking powder, salt, baking soda, and nutmeg. Add 1 egg and ¾ cup melted butter; beat with a mixer at medium speed until combined. (Mixture will be crumbly.) Press mixture into prepared pan.
  3. In a large bowl, beat cream cheese, vanilla, remaining 2 eggs, and remaining 1 cup melted butter with a mixer at medium speed until combined. Add confectioners’ sugar, beating until smooth. Spread over crust mixture.
  4. Bake until golden brown and center jiggles slightly, 45 to 50 minutes. Let cool completely. Cut into squares. Serve with Butter Pecan Sauce, if desired.

Butter Pecan Sauce
Makes about 2 cups
  • ½ cup plus 2 tablespoons firmly packed light brown sugar
  • 2 tablespoons granulated sugar
  • 4 teaspoons cornstarch
  • ¾ cup heavy whipping cream
  • ½ cup chopped pecans
  • 2 tablespoons unsalted butter
  • ½ teaspoon vanilla extract
  • ⅛ teaspoon kosher salt
  1. In a heavy-bottomed saucepan, whisk together sugars and cornstarch until combined. Whisk in cream until smooth; bring to a boil over medium heat. Cook for 3 minutes, stirring constantly. Remove from heat; stir in pecans, butter, vanilla, and salt. Let cool to room temperature.



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