Cream Cheese Pecan Cake
A gooey boxed cake mix dessert with a buttery base, a creamy sweet cheese center, and chopped pecans.
Equipment
- 9x13 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 9x13 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.
Notes
Substitutions: Use white, butter, or spice cake mix, and swap walnuts for the pecans.
Tips: Press the sticky dough with damp fingers. Do not overbake, since the center sets as it cools. Do not taste the raw dough or filling.
Storage: Refrigerate for up to 4 days or freeze squares for up to 2 months.