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
Ingredients
- 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
Instructions
- Preheat oven to 350°. Spray a 13x9-inch baking dish with baking spray with flour.
- 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.
- 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.
- 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
Ingredients
- 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
Instructions
- 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.
Does this need to be refrigerated?
why can’t the pecan sauce be part of the topping?