Gooey Butter Pecan Cake
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I still remember the first time I pulled this gooey butter pecan cake from the oven — the top crackled to a golden-brown, a sweet, buttery aroma filled the kitchen, and the center stayed satisfyingly fudgy. This cake is a luscious cross between a butter cake and a pecan-topped gooey bar: rich cream cheese, a mountain of powdered sugar, and toasted pecans that give a toasty crunch. It’s ideal for holiday dessert tables, potlucks where you want to impress without fuss, or any time you need a comforting, indulgent treat. For another cozy, homestyle entrée to pair with a dessert like this at a family gathering, try the easy chicken paprikash I often make for winter dinners.
Why you’ll love this dish
There’s something utterly addictive about a dessert that’s both cake-like and almost custard-y in the center. This Gooey Butter Pecan Cake gives you:
- Immediate comfort: buttery, sweet, and pecan-forward flavors everyone recognizes.
- Simple pantry ingredients: most of what you need might already be in your kitchen.
- Crowd-pleasing results: slice it into bars for bake sales, or serve straight from the pan at holidays.
“This cake disappeared faster than any other dessert I brought — the pecans add the perfect crunch, and the center stays beautifully gooey.” — a regular at my holiday table
It’s perfect when you want an easy-to-make, buttery dessert that still looks and tastes like you spent hours on it.
How this recipe comes together
Brief overview: You’ll mix dry flour with leavening and salt, then beat softened butter and cream cheese until silky. Powdered sugar and eggs fold in to create a thick batter that gets folded with chopped pecans. Spread into a 9×13-inch pan, top with more pecans, and bake until the edges are golden and the center stays slightly gooey. Rest briefly, slice, and serve.
Expect about 15 minutes of active prep and 40–45 minutes baking. The final texture should be set at the edges and slightly moist in the center — that’s the hallmark of a gooey butter cake.
Gather these items
What you’ll need:
- 2 cups all-purpose flour (sub: 1:1 gluten-free flour for GF option)
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened (for richer flavor, brown the butter and cool slightly)
- 1 (8 oz) package cream cheese, softened (room temperature so it blends smoothly)
- 4 cups powdered sugar (confectioners’ sugar)
- 4 large eggs
- 1 teaspoon vanilla extract (or 1/2 teaspoon pure almond extract for a different note)
- 1 cup chopped pecans (toast for better flavor)
- 1/2 cup chopped pecans for topping
Notes: If pecans are expensive or unavailable, walnuts work well. If you need a lower-sugar version, try using powdered erythritol formulated for baking (texture may vary).
Step-by-step instructions
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish thoroughly.
- In a medium bowl, whisk the flour, baking powder, and salt. Set aside.
- In a large bowl, beat the softened butter and cream cheese until smooth and creamy. Scrape down the bowl as needed.
- Gradually add the powdered sugar to the butter mixture, mixing until fully combined and thick.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Gently fold the dry ingredients into the wet mixture until just combined. Overmixing will make the cake dense.
- Fold in 1 cup chopped pecans.
- Pour and spread the batter into the prepared 9×13 pan. Smooth the top with a spatula.
- Sprinkle the remaining 1/2 cup chopped pecans over the batter.
- Bake 40–45 minutes, until the edges are golden and a toothpick inserted in the center comes out with a few moist crumbs (a clean toothpick indicates it’s more set than desired).
- Let the cake cool in the pan for at least 15 minutes before slicing. Serve warm or at room temperature.
Best ways to enjoy it
- Serve a warm square with a scoop of vanilla ice cream and a drizzle of maple syrup for extra decadence.
- Dust with additional powdered sugar and add a few toasted pecan halves for an elegant presentation.
- For brunch, pair a slice with strong coffee or a milky latte.
- Cut into bars for potlucks or lunches — it travels well if cooled completely and stored in a shallow, covered container.
If you like nut-forward breads, this gooey cake’s texture and pecan flavor pair nicely with recipes like the Honey Butter Sweet Alabama Pecan Bread for a themed dessert spread.
Keeping leftovers fresh
- At room temperature: Cover loosely with foil or plastic wrap and keep up to 2 days.
- In the fridge: Store in an airtight container for 4–5 days. Chilling slightly firms the center and makes neat slices.
- To freeze: Wrap individual slices in plastic wrap and place in a freezer bag for up to 2 months. Thaw overnight in the fridge and warm gently before serving.
- Reheating: Microwave a slice for 10–15 seconds to soften, or warm at 300°F (150°C) for 5–8 minutes covered with foil. If frozen, thaw first for best texture.
Food safety note: because this uses eggs, don’t leave the cake at room temperature more than two hours in warm conditions.
Helpful cooking tips
- Bring butter and cream cheese to room temperature for a smooth batter; cold ingredients cause lumps.
- Don’t overbeat after adding the flour — mix just until combined to keep the cake tender.
- Toast pecans in a skillet over medium heat for 3–5 minutes until fragrant. Cool before chopping — this amplifies their flavor.
- Use a timer: ovens vary, and the gooey center is achieved by not overbaking.
- For cleaner slices, chill the cake for 30 minutes and use a hot, clean knife between cuts.
A related sweet bread I sometimes make for gatherings is this twist on pecan bread: Honey Butter Sweet Alabama Pecan Bread (alternate) — similar nutty comforts, different formats.
Creative twists
- Maple Pecan: Stir 2 tablespoons maple syrup into the batter and top with candied pecans.
- Brown Butter Upgrade: Brown the butter before creaming for a nutty depth; cool slightly first.
- Pumpkin Gooey Variation: Fold 1/2 cup pumpkin puree and 1/2 teaspoon pumpkin pie spice into the batter for a seasonal take (reduce powdered sugar if you prefer less sweetness).
- Gluten-free: Use a 1:1 gluten-free flour blend and add 1/4 teaspoon xanthan gum if your blend lacks it.
- Vegan attempt: Use vegan butter and cream cheese and replace eggs with 4 flax or chia “eggs” (4 tbsp ground flax + 12 tbsp water, chilled). Texture will be denser and less custardy, but still tasty.
Common questions
Q: Should the center be fully set?
A: No — a bit of moistness or a few moist crumbs on a toothpick indicates the gooey center that defines this cake. If you prefer a firmer texture, bake an additional 5–8 minutes but watch closely.
Q: Can I halve the recipe for an 8×8 pan?
A: Yes. Halve ingredients and reduce baking time; start checking at 25–30 minutes. The center will still need a toothpick test for desired gooeyness.
Q: Can I make this ahead?
A: Absolutely. Bake, cool, and store covered in the fridge for up to 4 days. Bring to room temperature or gently warm before serving.
Q: Are there safe egg-free or dairy-free swaps?
A: Use vegan butter and vegan cream cheese plus flax “eggs” for an egg-free/dairy-free attempt. Expect a slightly different, denser texture.
Q: Why does my cake crack on top?
A: Slight cracking is normal for a gooey butter cake as the edges set before the center. Large deep cracks usually come from too-hot oven or overbaking.
Conclusion
If you enjoyed the nutty, gooey texture of this cake, you might also like the caramelized pecan pull of these Pecan Sticky Buns – Flourishing Foodie for a breakfast treat. For a seasonal twist on gooey butter cakes, check out this Pumpkin Gooey Butter Cake-Irresistibly Good! – TidyMom®. And if sticky buns are your jam, read the sticky-buns roundup to compare techniques in The Best Sticky Buns Recipe (We Tested 4 Popular Versions).
Enjoy baking — and remember, the slightly gooey center is the point.
Gooey Butter Pecan Cake
Ingredients
Method
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish thoroughly.
- In a medium bowl, whisk the flour, baking powder, and salt. Set aside.
- In a large bowl, beat the softened butter and cream cheese until smooth and creamy. Scrape down the bowl as needed.
- Gradually add the powdered sugar to the butter mixture, mixing until fully combined and thick.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Gently fold the dry ingredients into the wet mixture until just combined. Overmixing will make the cake dense.
- Fold in 1 cup chopped pecans.
- Pour and spread the batter into the prepared 9×13 pan. Smooth the top with a spatula.
- Sprinkle the remaining 1/2 cup chopped pecans over the batter.
- Bake for 40–45 minutes, until the edges are golden and a toothpick inserted in the center comes out with a few moist crumbs (a clean toothpick indicates it’s more set than desired).
- Let the cake cool in the pan for at least 15 minutes before slicing. Serve warm or at room temperature.
