A generous drizzle of Butter Pecan Sauce makes this gooey dessert especially indulgent.
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
- 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, 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.
- 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
Serves: about 2 cups
Ingredients
- 1⁄2 cup plus 2 tablespoons firmly packed light brown sugar
- 2 tablespoons granulated sugar
- 4 teaspoons cornstarch
- 3⁄4 cup heavy whipping cream
- 1⁄2 cup chopped pecans
- 2 tablespoons unsalted butter
- 1⁄2 teaspoon vanilla extract
- 1⁄8 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, stirring constantly, for 3 minutes. Remove from heat; stir in pecans, butter, vanilla, and salt. Let cool completely.
