Gooey Butter Pecan Cake
By Paula Deen
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Featured in:
Cooking with Paula Deen Magazine
Difficulty: Easy
Prep time: 20 minutes
Cook time: 45 to 50 minutes
Servings: 12 to 15
Ingredients
Gooey Butter Pecan Cake
- 2 cups all-purpose flour
- 1¾ cups granulated sugar
- ½ cup chopped pecans
- ½ cup dry milk powder
- 1 tablespoons baking powder
- ¾ teaspoon Kosher salt
- ½ teaspoon baking soda
- ¼ teaspoon ground nutmeg
- 1¾ cups unsalted butter, melted and divided
- 3 large eggs, divided
- 1 (8-ounce) package cream cheese, softened
- 1 teaspoon vanilla extract
- 2 cups confectioners sugar
- Butter Pecan Sauce (recipe follows), for serving
Butter Pecan Sauce
- 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
Directions
Gooey Butter Pecan Cake
Preheat oven to 350°. Spray a 13×9-inch baking dish with baking spray with flour.
In a large bowl, stir together flour, granulated sugar, pecans, dry milk, baking powder, salt, baking soda, and nutmeg. Add ¾ cup melted butter and 1 egg; beat with a mixer at medium speed until combined. (Mixture will be crumbly.) Press mixture into prepared pan.
In another large bowl, beat cream cheese, vanilla, remaining 1 cup melted butter, and remaining 2 eggs 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 in pan. Cut into squares. Serve with Butter Pecan Sauce.
Butter Pecan Sauce
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, stirring constantly, for 3 minutes. Remove from heat; stir in pecans, butter, vanilla, and salt. Let cool completely.