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Cozy Gooey Butter Pecan Cake Dessert

Decadent Cozy Gooey Butter Pecan Cake Dessert for Every Occasion

This Cozy Gooey Butter Pecan Cake Dessert is a rich and creamy delight, perfect for any occasion.
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Prep Time 20 minutes
Cook Time 45 minutes
Cooling Time 2 hours
Total Time 3 hours 5 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake Base
  • 1 cup Unsalted Butter Melted; substitute with margarine or dairy-free butter for a dairy-free version.
  • 1 cup Chopped Pecans Can swap with walnuts or almonds.
  • 1 ½ cups All-Purpose Flour Use gluten-free flour blend for gluten-sensitive diets.
  • 2 large Eggs Use flaxseed eggs for a vegan alternative.
  • 1 teaspoon Baking Powder Ensure freshness.
  • ½ teaspoon Baking Soda Check expiry for effectiveness.
  • ¼ teaspoon Salt Use fine sea salt for even distribution.
For the Cream Cheese Layer
  • 8 ounces Cream Cheese Opt for dairy-free cream cheese for lactose intolerance.
  • 2 cups Powdered Sugar Choose organic when possible.
  • ½ cup Buttermilk Mix regular milk with vinegar or lemon juice as a homemade alternative.
  • 1 tablespoon Vanilla Extract Pure extract is preferred.
  • 1 cup Granulated Sugar Avoid if using sugar-free alternatives.
For the Topping
  • ½ cup Heavy Cream Substitute with a dairy alternative for vegan diets.
  • optional Bourbon Can be omitted for an alcohol-free version.

Equipment

  • 9-inch springform pan
  • Medium saucepan
  • Mixing Bowl
  • large bowl

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and grease a 9-inch springform pan.
  2. Melt 1 cup of unsalted butter and toast 1 cup of chopped pecans in a saucepan for about 3-4 minutes.
  3. In a bowl, beat together 8 ounces of cream cheese with 2 cups of powdered sugar and 1 egg until smooth.
  4. Combine melted butter, 1 cup of sugar, 2 eggs, and 1 tablespoon of vanilla extract in a large bowl.
  5. In another bowl, whisk together 1 ½ cups of flour, 1 teaspoon of baking powder, ½ teaspoon of baking soda, and ¼ teaspoon of salt.
  6. Gently fold the dry mixture into the wet ingredients, alternating with ½ cup of buttermilk.
  7. Layer half of the batter in the pan, dollop the cream cheese mixture, and then pour the remaining batter over it.
  8. Bake for 40-45 minutes until the edges are golden brown and the center remains slightly jiggly.
  9. Cool in the pan for 15 minutes, then refrigerate for at least 2 hours.
  10. Prepare caramel sauce by melting 1 cup of sugar and stirring in ½ cup of butter and ½ cup of heavy cream.

Nutrition

Serving: 1sliceCalories: 450kcalCarbohydrates: 50gProtein: 4gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 90mgSodium: 350mgPotassium: 150mgFiber: 1gSugar: 35gVitamin A: 600IUCalcium: 50mgIron: 1mg

Notes

Allow the cake to cool for at least 2 hours before serving to enhance its gooey texture.

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