Description
Indulge in a luscious dessert layered with butter cake, tangy cream cheese swirls, and warm caramel. Perfect for cozy nights or gatherings, this gooey center and nutty crunch will captivate everyone’s taste buds.
Ingredients
1 1/2 cups unsalted butter, melted
3/4 cup granulated sugar
2 1/2 cups all-purpose flour
1 tsp baking powder
1/2 tsp salt
2 large eggs
1/4 cup milk (non-dairy if preferred)
8 oz cream cheese, softened
2 tbsp granulated sugar
1/4 tsp vanilla extract
1 cup chopped pecans
1 1/2 cups caramel sauce
1/4 cup sweetened condensed milk (optional)
1 cup chopped pecans for topping
Instructions
Preheat oven to 350°F. Line a 9×13-inch baking dish with parchment paper.
In a large bowl, combine melted butter and sugar, mixing until well blended.
Whisk in flour, baking powder, and salt until a smooth batter forms.
Stir in eggs and milk. Mix just until combined; do not overmix.
Pour batter into the prepared baking dish and spread evenly. Bake for 25 minutes.
While the base is baking, prepare the cream cheese layer by beating cream cheese, 2 tbsp sugar, and vanilla until smooth.
Once the cake base is out of the oven and slightly cooled, spread the cream cheese mixture in a grid pattern.
Sprinkle 1 cup chopped pecans over the cream cheese layer.
Poke holes in the cake with a fork. Pour warm caramel sauce over the top until the holes are filled.
Optionally, drizzle 1/4 cup sweetened condensed milk over the caramels for extra richness.
Allow to cool completely on a wire rack before slicing.
Serve at room temperature with a scoop of caramel drizzle and a sprinkle of pecans on top.
Notes
For best results, let the cake sit for at least 1 hour before slicing to allow the caramel to set slightly.
The cream cheese can be omitted for a simpler butter cake if desired.
Store leftover slices in an airtight container for up to 3 days at room temperature or refrigerate for longer freshness.
- Prep Time: 15
- Cook Time: 40
- Category: Desserts & Sweets
- Method: Baking
- Cuisine: American