Gooey Butter Pecan Cake is a sweet treat full of buttery goodness and crunchy pecans in every bite. This cake has a soft, gooey center that melts in your mouth, wrapped in a slightly firmer, cakey layer. The toasted pecans add a lovely nutty crunch that pairs perfectly with the rich, buttery flavor.
I love making this cake for special occasions or just when I want a comforting dessert that feels extra cozy. One fun thing about this cake is that it’s pretty simple to make, but it looks and tastes like something super fancy. The gooey texture is addictive, and that pecan topping is where the magic really happens.
My favorite way to enjoy this cake is with a warm cup of coffee or tea, especially on a chilly afternoon. It’s the kind of dessert that invites you to slow down, sit back, and enjoy a little moment of sweetness. If you want to switch things up, a scoop of vanilla ice cream on the side makes it even more special!
Key Ingredients & Substitutions
Yellow Cake Mix: This is the base of the cake and gives it a soft, moist texture. You can substitute with a homemade vanilla cake batter if you prefer to make everything from scratch.
Butter: Use unsalted butter for control over salt levels. Melted butter helps make the batter smooth and adds rich flavor. For dairy-free options, try coconut oil.
Cream Cheese: The cream cheese in the gooey topping creates that signature creamy texture and slight tang. Make sure it’s softened to avoid lumps. Neufchâtel cheese works as a lighter alternative.
Pecans: Pecans add crunch and a nutty taste that balances the sweetness. You can toast them lightly for extra flavor. If unavailable, walnuts or almonds make great substitutes.
Brown Sugar & Powdered Sugar: Brown sugar adds moisture and a hint of caramel flavor to the topping. Powdered sugar sweetens and smooths the cream cheese layer. You can use coconut sugar instead of brown sugar for a different note.
How Do You Get That Perfect Gooey Texture in the Cake?
The key to the gooey texture is layering the batter and the cream cheese topping carefully and not overbaking.
- Mix the cake batter until just combined to keep it light.
- Beat cream cheese until very smooth before adding other ingredients to avoid lumps.
- Pour the gooey topping evenly over the cake batter for consistent gooeyness.
- Bake at 350°F (175°C) and watch the timing: 45-50 minutes is ideal so the top sets but the inside stays moist.
- Use a knife to check doneness—look for moist crumbs, not raw batter.
Let the cake cool fully in the pan; this helps the gooey layer firm up without losing its softness.
Equipment You’ll Need
- 9-inch round cake pan or bundt pan – I recommend this size for even baking and a nice presentation.
- Mixing bowls – for mixing the cake batter and gooey topping; I use medium and large sizes for ease.
- Hand or stand mixer – makes mixing the cream cheese layer smooth and quick.
- Rubber spatula – helps scrape every bit of batter and topping out of bowls.
- Measuring cups and spoons – for accuracy, especially with the sugar and vanilla.
- Cooling rack – to cool the cake completely without getting soggy.
- Balloon whisk (optional) – for mixing the cream cheese smooth and blending ingredients nicely.
Flavor Variations & Add-Ins
- Replace pecans with walnuts or almonds for a different crunch and flavor.
- Mix in chocolate chips — add ½ cup for some melty chocolate goodness in the topping.
- Swirl in caramel or maple syrup into the cream cheese layer for a richer flavor.
- Use chopped dried fruits like cranberries or cherries for a sweet-tart boost.
How to Make Gooey Butter Pecan Cake
Ingredients You’ll Need:
For the Cake Base:
- 1 box yellow cake mix (about 15.25 oz)
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup chopped pecans (optional: some mixed into batter)
For the Gooey Topping:
- 8 oz cream cheese, softened
- 2 large eggs
- 2 cups powdered sugar
- 1 tsp vanilla extract
- 1/2 cup unsalted butter, melted
- 1/2 cup brown sugar, packed
- 1/2 cup chopped pecans
For the Topping Garnish:
- 1/2 cup pecan halves
- Powdered sugar, for dusting
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and about 45-50 minutes to bake. Then, allow the cake to cool completely, which may take another 30 minutes.
Step-by-Step Instructions:
1. Prepare the Pan and Cake Batter:
Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or bundt pan. In a medium bowl, combine the yellow cake mix, melted butter, eggs, vanilla extract, and 1 cup chopped pecans if using. Mix just until everything is combined. Spread this batter evenly into your prepared pan.
2. Make the Gooey Topping:
In a large bowl, beat the softened cream cheese using a hand mixer until smooth and creamy. Add the eggs one at a time, beating well after each addition. Mix in the powdered sugar and vanilla extract until smooth. Then pour in the melted butter and brown sugar and mix until fully combined. Stir in the chopped pecans.
3. Assemble and Bake:
Pour your gooey topping evenly over the cake batter in the pan. Arrange pecan halves on top to decorate. Place the pan in the oven and bake for 45-50 minutes. The top should be golden and set but still gooey inside—check by inserting a knife near the center; it should come out with moist crumbs, not wet batter.
4. Cool and Serve:
Remove the cake from the oven and let it cool completely in the pan on a wire rack. Once cool, dust the top with powdered sugar. Slice and serve as it is or with a scoop of vanilla ice cream for an extra delicious treat.
Can I Use Frozen Pecans in This Cake?
Yes! If using frozen pecans, thaw them completely and pat dry before mixing into the batter or topping to avoid extra moisture that could affect the texture.
Can I Make This Cake Ahead of Time?
Absolutely! Bake the cake and cool it completely, then cover tightly and refrigerate for up to 3 days. Bring to room temperature before serving or warm slightly for that gooey feel.
How Should I Store Leftovers?
Store leftover cake in an airtight container in the fridge for up to 4 days. For best gooey texture, warm slices gently in the microwave or oven before enjoying.
Can I Substitute Cream Cheese?
You can use Neufchâtel cheese as a lower-fat alternative, but stick with full-fat cream cheese for the richest, creamiest topping and best gooey texture.
