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If you're a fan of hearty, soul-warming dishes, look no further than our Outback Steakhouse Inspired Potato Soup recipe. This creamy delight offers a taste reminiscent of the beloved restaurant's classic version, making it a perfect choice for chilly evenings or any occasion that calls for a warm, satisfying meal. Loaded with russet potatoes, savory spices, and rich dairy, this soup is not just about filling your belly—it's about comforting the spirit.

Delicious Gooey Butter Pecan Cake

Discover the ultimate comfort dish with our Outback Steakhouse Inspired Potato Soup recipe! This creamy, soul-warming soup is loaded with russet potatoes, savory spices, and rich dairy, making it perfect for chilly evenings or cozy family gatherings. Easy to prepare, this recipe allows for customization to fit your tastes, whether you like it loaded with toppings or simple and comforting. Perfect for sharing, this soup brings warmth and joy to any table.
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Ingredients
  

For the cake:

1 cup unsalted butter, softened

1 cup granulated sugar

1 cup light brown sugar, packed

4 large eggs

1 teaspoon vanilla extract

2 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon salt

1 cup chopped pecans (toasted for extra flavor)

For the gooey topping:

8 oz cream cheese, softened

1/2 cup unsalted butter, softened

3 cups powdered sugar

2 large eggs

1 teaspoon vanilla extract

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9x13-inch baking dish.

    Make the Cake Batter:

      - In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.

        - Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.

          - In another bowl, whisk together the flour, baking powder, and salt.

            - Gradually add the dry ingredients to the wet mixture, mixing until just combined. Fold in the toasted pecans.

              Spread the Batter: Pour the cake batter into the prepared baking dish and spread it evenly.

                Prepare the Gooey Topping:

                  - In a separate large bowl, combine the softened cream cheese and butter, and blend until smooth.

                    - Gradually add the powdered sugar, mixing until incorporated, then add the eggs one at a time along with the vanilla extract, mixing until smooth and creamy.

                      Add the Topping: Pour the gooey topping over the cake batter, spreading it gently to cover.

                        Bake: Place the cake in the preheated oven and bake for 40-45 minutes, or until the top is golden and the center looks set but slightly gooey (a toothpick inserted should come out with a few moist crumbs).

                          Cool and Serve: Allow the cake to cool in the pan for at least 30 minutes before slicing. Enjoy warm or at room temperature. Serve with whipped cream or a scoop of vanilla ice cream for an extra treat!

                            Prep Time: 20 mins | Total Time: 1 hr 15 mins | Servings: 12 pieces