One of the things I fondly remember about my mom was her love of Keebler Pecan Sandies shortbread cookies. Whenever I come across an extra buttery cookie or cake recipe with pecans in it, I think of my mom. This recipe for a pecan butter cake pays homage to my childhood memories of a favorite treat of my mom’s.

Legend has it that gooey butter cake was created by accident in St. Louis, Missouri during the Great Depression. The story goes that a German American baker mistakenly reversed the butter and flour proportions. Instead of the expected coffee cake, a rich and gooey, buttery cake was the result. Rather than discarding the mistake, the baker sold it. Its popularity quickly spread, turning the creation into a beloved regional delicacy. This modern version replaces the yeast in the original recipe with baking powder. The cake’s buttery richness, sticky sweetness, and crunchy nuts is an indulgent combination.

Gooey Butter Pecan Cake (adapted from bakefromscratch.com)  Total Time Required: 70 minutes + cooling time, Prep Time 30 minutes, Bake Time: 30 minutes, Cook Time: 10 minutes, Makes: 16 – 20 servings

Ingredients:

Butter Cake

• 1 cup firmly packed brown sugar
• 1-1/4 cups unsalted butter, melted, slightly cooled, and divided
• 3 large eggs, divided
• 1 large egg yolk, room temperature
• 1 tablespoon + 1 teaspoon vanilla extract, divided
• 2 cups all-purpose flour
• 2/3 cup finely chopped toasted pecans
• 2 teaspoons baking powder
• 1 teaspoon kosher salt
• 8-ounces cream cheese, softened
• 1-1/2 cups confectioners’ sugar

Butter Pecan Sauce

• 1 cup firmly packed brown sugar
• 1/2 cup heavy whipping cream
• 1/2 cup chopped pecans
• 2 tablespoons unsalted butter
• 1/2 teaspoon kosher salt
• 1/2 teaspoon vanilla extract

Directions:

Preheat the oven to 350°F. Spray a 13 x 9-inch baking dish with cooking spray.

For the cake: in a large bowl, whisk together the brown sugar and 3/4 cup of the melted butter until light and fluffy, 2 to 3 minutes.

Whisk in 1 egg and the egg yolk until smooth.

Whisk in 1 tablespoon of vanilla. Set the sugar mixture aside.

In a medium bowl, stir together the flour, pecans, baking powder, and salt.

Using a rubber spatula, fold the flour mixture into the sugar mixture.

Evenly press the crust mixture into the prepared baking dish.

In the large bowl of a stand mixer, combine the cream cheese with the remaining 1/2 cup of melted butter, the remaining 2 eggs, and the remaining 1 teaspoon of vanilla until well combined.

Add the confectioners’ sugar and beat until smooth.

Spread the batter over the crust mixture and smooth the top.

Bake the cake until the edges are golden brown and the center jiggles very slightly, 25 to 30 minutes. Let the cake cool completely in the pan on a wire rack.

While the cake cools, make the Butter Pecan Sauce. In a heavy-bottomed medium saucepan, bring the brown sugar and cream to a boil over medium heat, stirring frequently until the sugar dissolves.

Cook, stirring constantly, until the mixture is thick and a candy thermometer registers 230°F – 235°F, about 4 – 8 minutes.

Remove the sauce from the heat and immediately stir in the pecans, butter, salt, and vanilla.

Let the sauce cool completely.

When the cake is completely cooled, cut into bars. Serve with some Butter Pecan Sauce. Refrigerate the cake and sauce separately in airtight containers for up to 3 days. The sauce can be rewarmed slightly in the microwave for serving.

This rich & buttery “mistake” is absolutely delicious!  ~Linda

Gooey Butter Pecan Cake (adapted from bakefromscratch.com)  Total Time Required: 70 minutes + cooling time, Prep Time 30 minutes, Bake Time: 30 minutes, Cook Time: 10 minutes, Makes: 16 – 20 servings

Ingredients:

Butter Cake

• 1 cup firmly packed brown sugar
• 1-1/4 cups unsalted butter, melted, slightly cooled, and divided
• 3 large eggs, divided
• 1 large egg yolk, room temperature
• 1 tablespoon + 1 teaspoon vanilla extract, divided
• 2 cups all-purpose flour
• 2/3 cup finely chopped toasted pecans
• 2 teaspoons baking powder
• 1 teaspoon kosher salt
• 8-ounces cream cheese, softened
• 1-1/2 cups confectioners’ sugar

Butter Pecan Sauce

• 1 cup firmly packed brown sugar
• 1/2 cup heavy whipping cream
• 1/2 cup chopped pecans
• 2 tablespoons unsalted butter
• 1/2 teaspoon kosher salt
• 1/2 teaspoon vanilla extract

Directions:

Preheat the oven to 350°F. Spray a 13 x 9-inch baking dish with cooking spray.

For the cake: in a large bowl, whisk together the brown sugar and 3/4 cup of the melted butter until light and fluffy, 2 to 3 minutes. Whisk in 1 egg and the egg yolk until smooth. Whisk in 1 tablespoon of vanilla. Set the sugar mixture aside.

In a medium bowl, stir together the flour, pecans, baking powder, and salt. Using a rubber spatula, fold the flour mixture into the sugar mixture. Evenly press the crust mixture into the prepared baking dish.

In the large bowl of a stand mixer, combine the cream cheese with the remaining 1/2 cup of melted butter, the remaining 2 eggs, and the remaining 1 teaspoon of vanilla until well combined. Add the confectioners’ sugar and beat until smooth. Spread the batter over the crust mixture and smooth the top.

Bake the cake until the edges are golden brown and the center jiggles very slightly, 25 to 30 minutes. Let the cake cool completely in the pan on a wire rack.

While the cake cools, make the Butter Pecan Sauce. In a heavy-bottomed medium saucepan, bring the brown sugar and cream to a boil over medium heat, stirring frequently until the sugar dissolves. Cook, stirring constantly, until the mixture is thick and a candy thermometer registers 230°F – 235°F, about 4 – 8 minutes. Remove the sauce from the heat and immediately stir in the pecans, butter, salt, and vanilla. Let the sauce cool completely.

When the cake is completely cooled, cut into bars. Serve with some Butter Pecan Sauce. Refrigerate the cake and sauce separately in airtight containers for up to 3 days. The sauce can be rewarmed slightly in the microwave for serving.