Pecan Gooey Butter Pie

Recipe from Brenda McGranahan, Cinnabon and Benjamin Stanley, Baskin Robbins

It’s gooey, it’s buttery and starting with a store bought cake mix couldn’t make this dessert any easier. This Pecan Gooey Butter Pie gets a little kick from cayenne…and a little spiced rum doesn’t hurt either!

 

Ingredients:
• 1 (18-ounce) box yellow cake mix
• 1/2 cup pecan meal
• 1 teaspoon ground cinnamon
• 1/8 teaspoon cayenne pepper
• 1 stick (4-ounces) salted butter
• 3 large eggs
• 1 (8-ounce) package cream cheese, softened
• 4 cups powdered sugar
• 3 tablespoons spiced rum, divided
• 2 cups pecan halves
• 1 cup heavy whipping cream
• 1 tablespoon granulated sugar

 

Preparation:
Preheat oven to 350 degrees F.
1. In a large mixing bowl, combine the cake mix, pecan meal, cinnamon, and cayenne pepper. In a microwave safe bowl, microwave the butter for about 30 seconds. Add the butter and 1 egg to the cake mix and stir until well combined. Press the cake mixture into the bottom of a greased 9×13 glass baking dish.
2. In a large mixing bowl, beat 2 eggs and cream cheese until smooth. Add the powdered sugar and 2 tablespoons of spiced rum. Pour the cream cheese mixture over the crust. Sprinkle the pecan halves over the surface
3. Bake for 30 to 40 minutes until pie is cooked through and golden brown.
4. To serve, whip the heavy cream with the remaining 1 tablespoon of spiced rum and the granulated sugar to form soft peaks. Spoon Pecan Gooey Butter Pie onto a dessert plate and dollop with spiced whipped cream on the side.
Prep Time: 15 minutes
Cook Time: 40 minutes
Serve: 6