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To truly appreciate the Gooey Butter Pecan Cake, it's essential to delve into its history. This iconic dessert has its roots deeply embedded in St. Louis, Missouri, where it first emerged in the 1930s. The story goes that a baker accidentally mixed up the proportions of flour and sugar while creating a traditional butter cake, resulting in a gooey, flavorful concoction that would soon become a regional favorite.

Gooey Butter Pecan Cake

Indulge in the rich flavors of Gooey Butter Pecan Cake, a beloved dessert with roots in St. Louis. This easy-to-make treat combines a buttery cake base with a creamy, gooey layer filled with cream cheese and crunchy pecans. Perfect for gatherings, its comforting taste and delightful texture will leave everyone wanting more. Whether it’s a holiday celebration or a family dinner, this cake is sure to impress your guests and evoke sweet memories.
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Ingredients
  

For the Cake:

1 box yellow cake mix

1 stick (½ cup) unsalted butter, melted

3 large eggs

1 cup chopped pecans

For the Gooey Layer:

8 oz cream cheese, softened

2 cups powdered sugar

2 large eggs

1 tsp vanilla extract

1 stick (½ cup) unsalted butter, melted

For Garnish:

Additional chopped pecans

Whipped cream (optional)

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish with butter or cooking spray.

    Prepare the Cake Batter: In a large bowl, combine the yellow cake mix, melted butter, and 3 eggs. Mix until well combined and smooth. Fold in the chopped pecans gently.

      Bake the Cake Base: Pour the batter into the prepared baking dish and spread it evenly. Bake in the preheated oven for 15 minutes, ensuring it doesn't rise completely; it should be slightly underbaked.

        Prepare the Gooey Layer: While the cake is baking, in another mixing bowl, beat together the softened cream cheese and powdered sugar until smooth. Add the 2 eggs and vanilla extract, then mix well. Finally, stir in the melted butter until completely blended.

          Combine Layers: After the cake has baked for 15 minutes, remove it from the oven. Carefully pour the gooey cream cheese mixture over the partially baked cake, spreading it evenly over the top.

            Bake Again: Return the dish to the oven and bake for an additional 30-35 minutes. The center should be slightly jiggly, as it will firm up while cooling.

              Cool and Serve: Let the cake cool in the pan for at least 30 minutes. Optionally, top with additional chopped pecans and serve with whipped cream if desired.

                Enjoy! Slice into squares, serve warm or at room temperature, and enjoy the delightful gooeyness tinged with pecan goodness.

                  Prep Time: 15 minutes | Total Time: 1 hour | Servings: 12