Gooey Pecan Cake with Caramel Nut Filling Recipe

If you’re on the hunt for a dessert that’s equal parts comforting and indulgent, let me introduce you to a real highlight in my baking repertoire: the Gooey Pecan Cake with Caramel Nut Filling Recipe. This cake? It’s like a warm hug in dessert form, with that luscious caramel filling, crunchy pecans, and a tender, gooey crumb that keeps you coming back for more. I absolutely love how it brings together simple ingredients to create a memory-making treat you’ll want to share (or keep all to yourself). So, let me walk you through everything—you’ll find it’s not just delicious but surprisingly easy to make too!

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Ingredients You’ll Need

The ingredients here come together like a dream. Using a yellow cake mix is my little shortcut to a tender crumb, but then the brown sugar, corn syrup, and sweetened condensed milk create that unforgettable gooey caramel filling. Plus, pecans give it a satisfying crunch and toasted flavor. I always recommend grabbing fresh, high-quality pecans for the best nutty punch.

• Yellow cake mix: Make sure it’s plain dry mix—you won’t be using the pudding or frosting packets.
• Chopped pecans: I like to use 1 cup for the base layer and reserve half a cup for a crunchy topping.
• Sweetened condensed milk: This adds that creamy, sticky caramel element without the fuss of making caramel from scratch.
• Brown sugar: Dark brown sugar is my go-to here for a richer, deeper flavor.
• Corn syrup: Helps keep the caramel filling smooth and glossy.
• Eggs: Large eggs bind everything together and add richness.
• Vanilla extract: Bourbon vanilla gives a beautiful, warm flavor, but plain vanilla works great too.
• Salt: Just a pinch to balance the sweetness and bring out flavors.
• Butter: Melted butter adds moisture and a golden crust.
• Cinnamon (optional): A little warmth and spice that beautifully complements the pecans.
• Nutmeg (optional): Just a splash for that cozy spice note.
• Chocolate chips (optional): I love adding these for a surprise chocolate bite in some slices.

Variations

One of the best parts about the Gooey Pecan Cake with Caramel Nut Filling Recipe is how easy it is to tailor it to your taste—or whatever you have on hand. I often switch things up and encourage you to play around with different nuts, spices, or mix-ins to make it your own.

• Add chocolate chips: I started adding these on a whim and they add such a lovely melty surprise in each bite.
• Nut swaps: Try walnuts or even pecan-pistachio blends if you want a different nutty edge.
• Spice it up: If you like a bit more warmth, I recommend a dash of ground ginger or even some allspice with the cinnamon and nutmeg.
• Make it dairy-free: Swap out butter for a plant-based alternative—just make sure it melts well.
• Use a different cake mix: For a twist, try a yellow-chocolate or spice cake mix, but remember this changes the flavor profile a bit.

How to Make Gooey Pecan Cake with Caramel Nut Filling Recipe

Step 1: Prep and Layer Your Pecans

Start by preheating your oven to 350°F and greasing a 9×13-inch baking dish. I like using a little butter or nonstick spray for this step to avoid losing any of those precious caramel drips stuck to the pan. Spread 1 cup of chopped pecans evenly across the bottom. This gives that toasty nut base that pairs perfectly with the caramel filling you’ll pour on next.

Step 2: Whisk Together the Gooey Filling

In a bowl, whisk together the eggs, brown sugar, corn syrup, sweetened condensed milk, vanilla extract, salt, and cinnamon. When I first tried this, I was worried the texture might be off, but the mix turns into a gorgeously smooth, sticky filling that bakes into the most luscious layer you’ll ever taste. Make sure everything is well combined but don’t over-whisk—just enough to blend.

Step 3: Build Your Cake Layers

Pour the filling mixture evenly over the pecans in your pan. Next, sprinkle the dry yellow cake mix over the filling—but here’s the key: don’t stir or mix it in! This layering is what gives you that lovely gooey center beneath a soft, cakey topping. Then drizzle the melted butter evenly over the top—take your time here so every nook and cranny gets a butter coating. Finally, sprinkle the remaining ½ cup of pecans across the top for added crunch and nutty aroma.

Step 4: Bake to Perfection

Bake uncovered for about 55–60 minutes until the top is beautifully dark and bubbly. I always keep an eye on it after the 50-minute mark—oven times vary—and you want that glossy topping to have a little golden crisp without burning. After baking, let it cool for at least an hour. I know it’s tempting, but this rest lets the gooey layers set properly so when you cut into it, everything stays perfectly melty and rich.

How to Serve Gooey Pecan Cake with Caramel Nut Filling Recipe

Garnishes

I love topping slices of this cake with a scoop of vanilla ice cream or a dollop of whipped cream—both bring a cool, creamy contrast to the warm, gooey filling. A light dusting of powdered sugar or a drizzle of caramel sauce amps up indulgence, making it feel extra special when guests come over.

Side Dishes

This cake pairs beautifully with hot coffee, chai tea, or even a rich cup of cocoa. For a brunch spread, serve alongside fresh fruit or a light salad to balance its richness.

Creative Ways to Present

For holidays or dinner parties, I like to serve this cake in a rustic wooden board style with scattered pecans and caramel drizzle artfully poured around the edges. You can also cube it and serve as bite-sized finger desserts—perfect for cocktail hours or casual get-togethers.

Make Ahead and Storage

Storing Leftovers

I usually cover any leftovers tightly with plastic wrap or store them in an airtight container at room temperature for up to 2 days. The cake keeps its texture and flavor nicely, though the gooey part is best enjoyed fresh or within a couple of days.

Freezing

This cake freezes surprisingly well! I slice it into portions, wrap each piece individually in plastic wrap and foil, then pop them into a freezer-safe container. When I’ve pulled it out, thawing overnight in the fridge gives the best results.

Reheating

To warm up your leftovers, I like to reheat slices in a microwave for about 20-30 seconds or gently warm in a 300°F oven for 10 minutes wrapped in foil. This revives that gooey caramel feel without drying the cake out.

FAQs

Final Thoughts

This Gooey Pecan Cake with Caramel Nut Filling Recipe holds a special place in my kitchen because it’s easy to whip up but tastes like a labor of love—perfect for family gatherings or when you want to impress with minimal stress. Whether you stick to the classic or tweak it with your favorite nuts and spices, I promise you’ll find this recipe becomes a go-to for cozy, comforting dessert moments. Give it a try and let me know if it becomes your new favorite, too!

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