Gooey Butter Pecan Cake
Serves: 1 (13x9-inch) cake
 
Ingredients
  • 2 cups all-purpose flour
  • 1 3⁄4 cups granulated sugar
  • 1⁄2 cup chopped pecans
  • 1⁄2 cup dry milk
  • 1 tablespoon baking powder
  • 3⁄4 teaspoon kosher salt
  • 1⁄2 teaspoon baking soda
  • 1⁄4 teaspoon ground nutmeg
  • 1 3⁄4 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), to serve
Instructions
  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, dry milk, baking powder, salt, baking soda, and nutmeg. Add 3⁄4 cup melted butter and 1 egg; beat with a mixer at medium speed until combined. (Mixture will be crumbly.) Press mixture into prepared pan.
  3. 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.
  4. 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.
Recipe by Paula Deen Magazine at https://pauladeenmagazine.com/gooey-butter-pecan-cake/