How to Make Pecan Ooey Gooey Cake


St. Louis is home to the original Gooey Butter Cake. St. Louisan's have been known to travel from the suburbs to the city bakeries to purchase this heavenly concoction. This is an adaptation of this famous, delicious cake. It can be served as breakfast or dessert. The original recipe was created in the 1930s by a German baker, supposedly by accident. If you prefer the original, leave out the pecans. Be prepared to become addicted.

Things You'll Need

  • Bowl
  • Mixer
  • 1 box yellow cake mix
  • 4 extra large eggs
  • 1 stick melted butter
  • 1 tsp. vanilla extract
  • Greased 9x13 pan
  • 1 8-oz. package cream cheese
  • 3 cups confectioner's sugar
  • 1 cup chopped pecans
  • Spatula
  • Place butter in a microwave-safe bowl; microwave 30 seconds until melted.

  • Mix dry cake mix, two eggs, butter and vanilla with mixer. Spread the cake mixture into the greased pan.

  • Melt cream cheese in a microwave-safe bowl for 40 to 50 seconds until softened. Thoroughly mix cheese with 3 cups powdered sugar, two eggs and 1 cup chopped pecans. With a spatula, spread on top of cake mixture.

  • Bake in a 350-degree oven for 30 minutes. Topping should be gooey and a bit runny. Cool for one hour; serve warm or at room temperature.

Tips & Warnings

  • The topping should be gooey and runny. Do not over-bake. It is better to have it a bit undercooked than overcooked.
  • The original St. Louis style cake does not have pecans. Sprinkle with confectioner's sugar if pecans are omitted.

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  • Photo Credit wongkai:
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