Pecan Pie Gooey Butter Cake

Combining Pecan Pie and Gooey Butter Cake was the best decision we ever made. This was an awesomely delicious dessert. I think it will be a dessert on our holiday table, or any time of the year. It is so simple, only a few ingredients, and if you use the Pecan Pantry Pecans, it only makes it that much better. Try it, I promise you will be so pleased. Recipe below.

www.thepecanpantry.com
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Enjoy!
Karen, Stephanie, Paul

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Ingredients:
Gooey Butter Cake:
1 (15 ounce) box yellow cake mix
1/2 cup butter, melted
4 large eggs
2 tsp vanilla
1 (8 ounce) package cream cheese, softened
4 cups powdered sugar

Pecan Pie Filling:
Ingredients

3 eggs
1/4 cup white granulated sugar
1/4 cup brown sugar (packed)
1 cup Karo (light or red)
1 tsp salt
1 tsp vanilla
3 Tbsp butter, melted
1 Tbsp cornstarch
1 cup pecans, broken or whole

Directions:
Preheat oven to 350 degrees.
Mix together cake mix, butter, 2 eggs, and 1 tsp vanilla until well combined. Pat mixture into the bottom of a 9X13 inch baking dish.

Next make the pecan pie filling.
Mix all ingredients, make sure they are combined well. Spread on top of the cake mix.

Next, make the filling for the Gooey Butter Cake.
Mix cream cheese, remaining 2 eggs, and 1 tsp vanilla with an electric mixer. Slowly add in powdered sugar until all is well incorporated. Pour over the pecan pie filling.

Bake 45-55 minutes until slightly jiggly. Cool!