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Cozy Gooey Butter Pecan Cake Dessert

Indulge in Cozy Gooey Butter Pecan Cake Dessert Bliss

This Cozy Gooey Butter Pecan Cake Dessert offers a harmonious blend of creamy texture and nutty crunch, perfect for any gathering.
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Prep Time 20 minutes
Cook Time 45 minutes
Chilling Time 2 hours
Total Time 3 hours 5 minutes
Servings: 10 slices
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake Base
  • 0.5 cups Unsalted Butter Adds richness and moisture; melt and cool to prevent cooking the eggs.
  • 1 cups Chopped Pecans Reserve 0.25 cup for topping; substitute with walnuts or almonds if allergic.
  • 1.5 cups All-Purpose Flour Use gluten-free blend for gluten-free options.
  • 2 large Eggs Binds ingredients and adds moisture; can substitute with flaxseed eggs for vegan options.
  • 1 teaspoon Baking Powder Helps the cake rise; ensure it’s fresh.
  • 0.5 teaspoon Baking Soda Enhances leavening process.
  • 0.25 teaspoon Salt Balances sweetness.
  • 8 ounces Cream Cheese Softened; organic is preferable for better flavor.
  • 2 cups Powdered Sugar Organic is ideal.
  • 1 cups Buttermilk Can be substituted with milk mixed with vinegar or lemon juice.
  • 1 teaspoon Vanilla Extract Pure extract is best.
  • 2 tablespoons Bourbon Optional; can be replaced with extra vanilla.
For the Caramel Sauce
  • 1 cups Granulated Sugar Base for the caramel.
  • 0.5 cups Unsalted Butter Ensures creaminess in the sauce.
  • 0.5 cups Heavy Cream Adds richness; use dairy alternative if necessary.

Equipment

  • 9-inch Springform Pan
  • Mixing bowl
  • Saucepan
  • Whisk
  • Spatula

Method
 

Step-by-Step Instructions for Cozy Gooey Butter Pecan Cake Dessert
  1. Preheat your oven to 350°F (175°C) and grease a 9-inch springform pan with butter.
  2. Melt 0.5 cups of unsalted butter in a saucepan over low heat, then cool slightly. Toast 1 cup of chopped pecans in the same saucepan for 3-5 minutes.
  3. In a mixing bowl, beat 8 ounces of softened cream cheese with 2 cups of powdered sugar and 1 large egg until smooth and creamy.
  4. Combine the melted butter with 1 cup of granulated sugar, 1 teaspoon of vanilla extract, and 2 tablespoons of bourbon, if using, and beat in another egg until fluffy.
  5. In a separate bowl, whisk together 1.5 cups of all-purpose flour, 1 teaspoon of baking powder, 0.5 teaspoon of baking soda, and 0.25 teaspoon of salt. Gradually mix this into the wet ingredients, alternating with 1 cup of buttermilk.
  6. Pour half of the batter into the prepared pan, dollop the cream cheese mixture on top, spread it evenly, and then pour the remaining batter over it. Sprinkle the reserved pecans on top.
  7. Bake for 40-45 minutes until edges are golden and the center is slightly jiggly. Allow to cool.
  8. Let the cake cool in the pan for 15 minutes, then release sides. Refrigerate for at least 2 hours before serving.
  9. For the caramel sauce, heat 1 cup of granulated sugar until melted and golden, then stir in 0.5 cups of unsalted butter and 0.5 cups of heavy cream until smooth.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 4gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 70mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 25gVitamin A: 800IUCalcium: 50mgIron: 1mg

Notes

Storage: Keep in an airtight container in the fridge for up to 5 days or freeze slices for up to 3 months. Thaw in the refrigerator overnight.

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