Coconut Pecan Gooey Butter Cake

Coconut Pecan Gooey Butter Cake

By:
Jan W
Edited on Mar 20, 2009

I love the gooey butter cakes...of any kind!!! The gooey-r the better!

Ingredients

1 package (18.5 oz.) plain yellow cake mix
8 Tbsp. (1 stick) unsalted butter, melted
1 lrg. egg
1 C. finely chopped pecans
1 C. frozen unsweetened grated coconut, thawed
8 oz. cream cheese, at room temperature
2 lrg. eggs
1 tea. pure vanilla extract
8 Tbsp. (1 stick) unsalted butter, melted
3 3/4 C. powderedsugar, sifted

Directions

Place a rack in the center of the oven and preheat the oven to 350 degrees F. Set aside an un-greased 13 X 9-in. pan.
For the crust, place the cake mix, melted butter, egg, pecans, and coconut in a large. Mixing-bowl. Blend with an electric mixer on low speed for 2 min. Stop the machine and scrape down the sides of the bowl with a rubber spatula. The batter should come together in a ball. With your fingertips, pat the batter evenly over the bottom of the pan, smoothing it out with your fingers until the top is smooth. Set the pan aside.
For the filling, place the cream cheese in the same mixing bowl that was used to make the crust, and with the same beaters (no need to clean either) blend with an electric mixer on low speed until fluffy, 30 seconds. Stop the machine and add the eggs, vanilla and melted butter and beat on med. speed for 1 min. Stop the machine and add the powdered sugar. Beat on med. speed until the sugar is well incorporated, 1 min. more. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Pour the filling onto the crust and spread with the rubber spatula so that the filling covers the entire surface and reaches the sides of the pan. Place the pan in the oven.
Bake the cake until it is well browned but the center still jiggles when you shake the pan, 45 to 47 min. Remove the pan from the oven and place it on a wire rack to cool, 30 min. Cut into squares and serve.
Makes 20 servings.


Not a NESTLÉ®-tested recipe.


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