A decadent Gooey Butter Pecan Cake featuring a buttery cake base, rich cream cheese filling, toasted pecans, and caramel drizzle.

Scale

1 box yellow cake mix

1/2 cup melted butter

1 egg

8 oz cream cheese

2 eggs

1 teaspoon vanilla

1/2 cup melted butter

4 cups powdered sugar

1 1/2 cups toasted chopped pecans

Caramel sauce for serving

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1. Preheat oven to 350°F and grease a 9×13-inch pan.

2. Mix the cake mix, butter, and egg; press into the pan.

3. Beat cream cheese, eggs, vanilla, butter, and powdered sugar until smooth.

4. Fold in the toasted pecans.

5. Spread over the cake layer.

6. Bake for 40–45 minutes until the center remains slightly gooey.

7. Cool completely, drizzle with caramel, and serve.

Do not overbake.

Toast the pecans first for extra flavor.

Store refrigerated for up to 5 days.