Maple Ooey-Gooey Butter Cake
- 1 box of yellow cake mix
- 4 tablespoons toasted and finely ground pecans
- 3 tablespoons salted butter, melted
- 3 eggs, divided use
- 1 (8-ounce) package of cream cheese, softened
- 1/4 cup maple syrup
- 2 eggs
- 1 pound powdered sugar
- 1 teaspoon vanilla extract
Line pan with enough parchment to create a 1 inch overhang on each side. Heat oven to 350 degrees Fahrenheit.
Place the dry cake mix, finely ground pecan, butter, and 1 egg in a bowl and mix until well blended. Press mixture into parchment-lined 8- by 8-inch pan. Set aside.
Place the cream cheese, maple syrup, remaining 2 eggs, sugar, and vanilla and mix until well blended. Pour cream cheese mixture on top of dry cake mix mixture and spread all the way to the edges. Bake for 30 minutes, or until the edges are a light golden brown, and the center still jiggles a little when the pan is shimmied.
Cool completely in pan. Turn out onto a cutting board and cut into 1-inch squares.