Paula Deen Gooey Butter Pecan Cake

Paula Deen gooey butter pecan cake turns butter, cream cheese and pecans into a rich, chewy bar with a crumbly crust in 1 hour 15 minutes. This easy make-ahead Southern comfort food fits potluck tables, church suppers and holiday gatherings, and one 13x9 pan feeds 12 to 15.

Pull the cake while the center still jiggles slightly, because that wobble is what keeps the filling gooey. Bake it until it sets firm and you lose the soft, buttery layer that makes this cake worth making.

Paula builds the crust with dry milk powder and nutmeg, which gives the base a toasty, almost cookie-like flavor under the creamy top. She also spoons a warm butter pecan sauce over each square, so every slice gets a second layer of caramel and crunch.

Paula Deen Gooey Butter Pecan Cake

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Course: DessertCuisine: American, SouthernDifficulty: Easy

Servings

12

servings

Prep time

20

minutes

Cooking time

50

minutes

Calories

520

kcal

A crumbly pecan crust holds a soft cream cheese and butter filling that bakes up golden and just barely set. Cooled and cut into squares, each one gets a drizzle of sticky caramel pecan sauce.

Ingredients

• Gooey Butter Pecan Cake:
  

• 2 cups All-purpose flour
  

• 1¾ cups granulated sugar
  

• ½ cup chopped pecans
  

• ½ cup dry milk powder
  

• 1 tablespoons baking powder
  

• ¾ teaspoon Kosher salt
  

• ½ teaspoon baking soda
  

• ¼ teaspoon Ground nutmeg
  

• 1¾ 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), for serving
  

• Butter Pecan Sauce:
  

• ½ cup plus 2 tablespoons firmly packed light brown sugar
  

• 2 tablespoons granulated sugar
  

• 4 teaspoons cornstarch
  

• ¾ cup heavy whipping cream
  

• ½ cup chopped pecans
  

• 2 tablespoons unsalted butter
  

• ½ teaspoon vanilla extract
  

• ⅛ teaspoon Kosher salt
  

Directions

• Prep the pan: Preheat the oven to 350°F and spray a 13x9-inch baking dish with baking spray with flour. Then get your bowls and mixer out so everything is ready.
• Mix the crust: Stir 2 cups flour, 1¾ cups granulated sugar, ½ cup chopped pecans, ½ cup dry milk powder, 1 tablespoon baking powder, ¾ teaspoon kosher salt, ½ teaspoon baking soda and ¼ teaspoon nutmeg in a large bowl. Add ¾ cup melted butter and 1 egg, then beat on medium speed until combined, which leaves a crumbly mixture.
• Press the crust: Press the crumbly mixture firmly into the prepared pan. Use the back of a spoon or your fingers so the layer is even from corner to corner.
• Make the filling: Beat 1 package softened cream cheese, 1 teaspoon vanilla, the remaining 1 cup melted butter and the remaining 2 eggs in another large bowl. Use medium speed until combined, then add 2 cups confectioners' sugar and beat until smooth before spreading the filling over the crust.
• Bake the cake: Bake for 45 to 50 minutes, until the top is golden brown and the center jiggles slightly. Then let it cool completely in the pan before you cut it into squares.
• Cook the sauce: Whisk ½ cup plus 2 tablespoons light brown sugar, 2 tablespoons granulated sugar and 4 teaspoons cornstarch together in a heavy-bottomed saucepan. Whisk in ¾ cup heavy cream until smooth, bring it to a boil over medium heat, and cook for 3 minutes, stirring constantly.
• Finish and serve: Remove the sauce from the heat and stir in ½ cup chopped pecans, 2 tablespoons butter, ½ teaspoon vanilla and ⅛ teaspoon kosher salt. Let it cool completely, then spoon it over the cake squares.

Tools for this recipe

• Pyrex 9x13 glass baking dish, KitchenAid 5-speed hand mixer, Cuisinart MultiClad Pro 3-quart saucepan, Nielsen-Massey Madagascar Bourbon vanilla extract, 8 oz. As an Amazon Associate I earn from qualifying purchases.

FAQs

Why is the crust crumbly and not like dough?

That is how it should look, because the mixture has no liquid beyond the melted butter and one egg. Pressing it firmly into the pan is what holds it together as it bakes.

How do I know when the gooey butter cake is done?

Look for a golden brown top and a center that still jiggles slightly when you nudge the pan. It firms up as it cools, so pulling it at that point keeps the middle soft.

Can I make this ahead of time?

Yes, the cake needs to cool completely before cutting anyway, so baking it the day before works well. Keep the sauce separate and spoon it on when you serve.

Can I leave the dry milk powder out?

I would keep it, since it adds a toasty, slightly malty flavor to the crust. If you have to skip it, the cake will still bake fine but taste a little plainer.

Why do I need to cool the cake before cutting it?

The buttery filling is very soft while warm and will smear when you slice it. Letting it cool completely in the pan gives you clean, neat squares.