Neiman Marcus Cake
A boxed yellow cake mix pressed with butter and pecans forms a sturdy, cookie-like crust, while a sweetened cream cheese layer bakes on top into a dense, gooey filling that stays soft in the center even after the edges turn golden.
- Prep
- 20 min
- Cook
- 45 min
- Total
- 65 min
- Servings
- 16
Ingredients
- 1 box (15.25 oz) yellow cake mix
- 1/2 cup unsalted butter, melted
- 3 large egg large eggs
- 1 cup pecans, chopped
- 8 oz cream cheese, softened
- 1 lb (about 3¾ cups) powdered sugar, plus more for dusting
- 1 tsp vanilla extract
Nutrition per serving
- Calories
- 389
- Protein
- 4g
- Carbs
- 57g
- Fat
- 19g
Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.
Need different units or a different yield? Try our Conversion Calculator →
Instructions
- 1Preheat the oven to 350°F (175°C). Grease a 9x13-inch baking pan.
- 2In a large bowl, beat the cake mix, melted butter, and 1 egg together until a thick, cookie-dough-like batter forms. Fold in the chopped pecans.
- 3Press the mixture evenly into the bottom of the prepared pan to form a solid crust layer, pressing all the way into the corners.
- 4In a separate bowl, beat the cream cheese until smooth and lump-free, then beat in the remaining 2 eggs and the vanilla extract.
- 5Gradually beat in the powdered sugar, about a cup at a time, until the mixture is smooth and pourable.
- 6Pour the cream cheese layer evenly over the crust, spreading it to the edges of the pan with a spatula.
- 7Bake for 40-50 minutes, until the edges are deep golden brown and the center is set but still jiggles slightly when the pan is nudged.
- 8Cool completely in the pan on a wire rack (at least 2 hours), then dust generously with powdered sugar before cutting into bars.
Tips & variations
- Swap the pecans for chopped walnuts, or leave them out and stir 1/2 cup shredded coconut into the crust instead.
- A spice cake mix or chocolate cake mix both work as a base if you want a different flavor profile.
- Room-temperature cream cheese beats smooth much faster than cold cream cheese and avoids small lumps in the topping.
- Hold off on the final dusting of powdered sugar until just before serving, since sugar dusted on right after baking tends to soak into the warm topping and disappear.
Storage & reheating
Because of the cream cheese layer, store bars covered in the refrigerator for up to 5 days. Bring to room temperature or microwave individual bars for about 15 seconds before serving for the gooiest texture. To freeze, wrap cooled, cut bars individually and freeze for up to 3 months; thaw overnight in the fridge.
Tips from the Tulo kitchen
- Line the pan with parchment, leaving an overhang on two sides, so the whole slab lifts out cleanly for cutting on a board.
- If the top browns too quickly before the center sets, tent the pan loosely with foil for the last 10-15 minutes of baking.
FAQ
Why is it called Neiman Marcus cake?
The name comes from a long-running urban legend, similar to the one attached to a famous 'Neiman Marcus cookie' recipe, claiming a customer was charged a large sum for the recipe at the department store's cafe. There's no real evidence Neiman Marcus ever sold or served this cake; the name just stuck to the recipe as it spread.
How do I know when it's done baking?
The edges should be deep golden brown and pulling slightly from the sides of the pan, while the center still jiggles like set gelatin when the pan is shaken gently. It firms up fully once cooled.
Can I use a different cake mix flavor?
Yes. Spice cake or chocolate cake mix both work well as a base and change the overall flavor without affecting the texture.
Why is my cake still gooey after cooling?
That gooey texture in the center is normal and expected for this style of cake, similar to a gooey butter cake. If it seems undercooked at the very center, chill it for an hour, which firms up the texture before cutting.