My first Christmas with this Gooey Butter Pecan Cake created a new holiday tradition. Searching for a dessert that felt special but simple, I was drawn to the promise of “gooey.” As I toasted the pecans, a rich, buttery aroma filled my kitchen, mingling with the scent of vanilla and cream cheese. When I pulled the golden cake from the oven, it jiggled enticingly. That first slice, dusted with powdered sugar, was pure magic: a crisp, pecan-studded edge giving way to a warm, custardy, and impossibly rich center. It tasted like Christmas morning feels—cozy, indulgent, and full of joy.
Why You’ll Love This Recipe
You are going to love this recipe because it is the epitome of festive, effortless elegance. It combines the cozy, nutty flavor of toasted pecans with the luxurious, velvety texture of a classic gooey butter cake. It’s stunningly beautiful with a dusting of powdered sugar, yet it comes together in one bowl with minimal fuss. This cake is the perfect centerpiece for your holiday table—impressive enough for guests, but so simple that you can actually enjoy the party. It delivers that unforgettable “wow” factor with every gooey, buttery bite.
Ingredients
For the Cake Base:
- 1 ¼ cups (150g) chopped pecans
- 1 cup (125g) all-purpose flour
- 3 tablespoons granulated sugar
- ⅓ cup (75g) unsalted butter, melted
For the Gooey Filling:
- 8 oz (one block) full-fat cream cheese, softened to room temperature
- ½ cup (115g) unsalted butter, softened to room temperature
- 2 cups (250g) powdered sugar, plus extra for dusting
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
- ¼ teaspoon salt (trust me, do not skip this!)
Let’s get personal about these ingredients. First, toast those pecans. I know it’s an extra step, but it transforms them from a simple nut into a deep, fragrant, and crunchy foundation that makes a huge difference. Second, the cream cheese and butter for the filling must be truly softened. Leave them on the counter for a few hours. Trying to blend cold ingredients leads to a lumpy filling that won’t bake evenly. That pinch of salt in the filling is not optional—it cuts the overwhelming sweetness and balances all the rich flavors perfectly, making the cake taste sophisticated, not cloying.(See the next page below to continue…)