This cream cheese pecan cake starts with a boxed cake mix and bakes into a gooey, bakery style treat with a buttery base, a creamy middle, and a crunchy pecan topping.
The dough comes together in one bowl, the filling takes five minutes with a mixer, and the whole pan cuts into 15 generous squares. It is an easy way to feed a crowd without a long ingredient list or any frosting.
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Why This Cream Cheese Pecan Cake Recipe Works
Boxed cake mix gives you a reliable, tender crumb, while melted butter and eggs turn it into a thick, spreadable dough that bakes up rich, much like a gooey butter cake.
The center layer is the star. Cream cheese, powdered sugar, and an egg bake into a soft, sweet, almost custard like layer that stays creamy even after the cake cools.
Chopped pecans add toasty crunch that balances the sweetness. Because the dough is sturdy, you can press the base into the dish with your hands and never worry about overmixing.
Ingredients for Cream Cheese Pecan Cake
- 1 box (about 15 oz) yellow cake mix
- 1/2 cup (1 stick) unsalted butter, melted
- 2 large eggs, for the cake layers
- 1 cup chopped pecans
- 8 oz cream cheese, softened
- 3 3/4 cups (16 oz) powdered sugar
- 1 large egg, for the filling
- 1 tablespoon unsalted butter, softened, for the pan
Yellow cake mix. A standard 15 oz box gives a sturdy, buttery base. White or butter cake mix also works.
Cream cheese. Use a block, not spreadable tub style, and soften it for 30 minutes so the filling mixes smooth.
Powdered sugar. A full 16 oz box sweetens the creamy layer and helps it set into a soft, gooey texture.
Pecans. Chop them medium so every square has a bit of crunch. Walnuts can replace them.
Butter and eggs. Melted butter and two eggs turn the dry mix into a thick, spreadable dough, and the third egg sets the filling.
How to Make Cream Cheese Pecan Cake
1. Prep the pan Heat the oven to 350 degrees F and grease a 9×13 inch baking dish with butter, getting into the corners.
2. Mix the cake layer Stir the cake mix, melted butter, and 2 eggs together until a thick, sticky dough forms, then fold in the pecans.
3. Press the bottom layer Press just over half of the dough into the dish with damp fingers or a spatula to form an even base.
4. Beat the filling Beat the cream cheese until smooth, then mix in the powdered sugar and the last egg until no lumps remain.
5. Layer the filling Pour the cream cheese mixture over the base and spread it nearly to the edges.
6. Top with dough Drop spoonfuls of the remaining dough over the filling and spread lightly. Small gaps are fine because the dough melts together as it bakes.
7. Bake Bake for 35 to 40 minutes, until the edges are golden brown and the center has just a slight wobble.
8. Cool before cutting Cool for at least 30 minutes so the filling can set, then cut into 15 squares.
How to Serve Cream Cheese Pecan Cake
Cut the cake into squares and serve it slightly warm or chilled, with a scoop of vanilla ice cream, fresh berries, or a hot cup of coffee. On a dessert table it sits well beside dark chocolate mousse, baked cinnamon rice pudding, homemade strawberry cake, and lemon layer cake, so guests can pick a creamy, fruity, or nutty bite.
How to Store and Reheat Cream Cheese Pecan Cake
Refrigerate covered for up to 4 days, because the filling contains cream cheese. Freeze cut squares wrapped tightly for up to 2 months and thaw them in the fridge overnight. Let a square sit at room temperature for 15 minutes before serving, or warm it in the microwave for 10 to 15 seconds.
Tips and Variations for Cream Cheese Pecan Cake
Soften the cream cheese. Cold cream cheese leaves lumps in the filling. Leave the block out for 30 minutes before beating.
Use damp hands. The dough is sticky. Wet fingers press it flat without sticking.
Mind the nuts. Pecans are a tree nut, so label the pan if guests have allergies. Toasted walnuts or almonds make a fine swap.
Try another flavor. Spice, chocolate, or lemon cake mix changes the mood without changing the method.
Do not overbake. The center should wobble slightly. It sets as the pan cools.
Skip the raw dough. Do not taste the dough or the filling before baking, because both contain raw eggs.
Cut clean squares. Chill the cooled pan for 30 minutes, then slice with a sharp knife wiped clean between cuts.
Add extras. Stir in mini chocolate chips or a handful of dried cranberries. For more on keeping egg and dairy desserts safe, see this Texas AgriLife Extension food safety guide.
Frequently Asked Questions About Cream Cheese Pecan Cake
What makes this cream cheese pecan cake gooey?
The cream cheese and powdered sugar layer bakes into a soft, custard like center. Pulling the pan from the oven while the middle still has a slight wobble keeps it that way.
Can I make this cream cheese pecan cake without nuts?
Yes. Skip the pecans or replace them with an equal amount of mini chocolate chips or toasted coconut.
How should I store this cream cheese pecan cake?
Keep it covered in the refrigerator for up to 4 days. For longer storage, wrap squares tightly and freeze them for up to 2 months.
Which cake mix works?
Yellow, white, butter, or spice mix all work. Use a standard 15 oz box so the dough is the right thickness.
What size pan do I need?
A 9×13 inch dish is right. An 8×8 dish makes the cake too thick, and the center will not set before the top browns.
Cream Cheese Pecan Cake
Equipment
- 9×13 inch baking dish
- Large mixing bowl
- Hand mixer
- Rubber spatula
Ingredients
Main Ingredients
- 1 box yellow cake mix about 15 oz
- ½ cup unsalted butter melted, 1 stick
- 2 large eggs for the cake layers
- 1 cup chopped pecans
- 8 oz cream cheese softened
- 3 ¾ cup powdered sugar 16 oz
- 1 large egg for the filling
- 1 tbsp unsalted butter softened, for the pan
Instructions
Cooking
- Make the dough. Mix the cake mix, melted butter, and 2 eggs into a thick dough and stir in the pecans.
- Press the base. Press just over half of the dough into a greased 9×13 dish in an even layer.
- Add the filling. Beat the cream cheese, powdered sugar, and 1 egg until smooth, then spread it over the base.
- Top and bake. Dot the rest of the dough over the filling and bake at 350 degrees F for 35 to 40 minutes until golden at the edges with a slight wobble in the center.
- Cool. Cool for 30 minutes, then cut into 15 squares.
