Butter Pecan Gooey Cake Recipes

BUTTER PECAN GOOEY CAKE

Steps:

• 1. Preheat oven to 350 degrees. Lightly grease a 9x13 inch baking pan.
• 2. In a large bowl, mix by hand the dry cake mix, 1 egg, and melted butter. Pat into the bottom of the greased pan and set aside.
• 3. With electric mixer, beat softened cream cheese, 2 eggs, and vanilla well. Add confectioners sugar and beat well. Pour filling onto cake mixture and spread evenly.
• 4. Sprinkle with chopped pecans.
• 5. Bake for 40 to 50 minutes. You want the center to be a little gooey, so don't over bake.

GOOEY BUTTER PECAN CAKE

Steps:

• 1. Preheat oven to 350 and grease 13X9 pan.
• 2. Prepare cake mix by adding 1 egg and 1 stick of margarine. Press into pan.
• 3. Mix with mixer ... softened Cream Cheese, remaining 2 eggs, then add confectioners sugar (reserve enough to dust lightly over finished cake ... approx.2 Tablespoons) mix well and add remaining stk. of melted margarine ... stir well,stir in vanilla.
• 4. Pour over batter in the pan. Bake 40 - 50 minutes without opening oven door ... When done cake will look Fluffy ... after it cools,give it a light dusting of the confectioners sugar. Enjoy!
• 5. This is also good with Chocolate cake mix and a lite sprinkle of coconut (or 1/3 cup choc. chips) in cream cheese mixture or lemon cake mix and just a little lemon juice in cream cheese mixture ... use your imagination!

CAKE MIX GOOEY BUTTER LEMON COOKIES

Steps:

• Heat oven to 350°F.
• In large bowl, beat cream cheese, softened butter and lemon peel with electric mixer on medium speed about 1 minute or until well blended; scrape side of bowl. Beat in egg and 2 tablespoons lemon juice until smooth. On low speed, beat in cake mix until blended. Drop dough by rounded tablespoonfuls 2 inches apart on ungreased cookie sheets.
• Bake 12 to 14 minutes or until edges are light golden brown. Cool on cookie sheet 2 minutes; remove from cookie sheet to cooling rack. Cool completely, about 20 minutes.
• In small bowl, beat Glaze ingredients with spoon until smooth and spreadable. If too stiff to spread, add additional lemon juice, 1/2 teaspoon at a time. Dip top of each cookie into glaze, letting excess drip off. Place cookie right side up on cooling rack placed over cookie sheet or waxed paper. Let stand about 30 minutes or until set. Store covered in airtight container at room temperature.