This Chocolate Pecan Ooey Gooey Butter Cake is the ultimate indulgent dessert—rich, fudgy, buttery, and loaded with the sweet crunch of pecans. It’s a twist on the classic butter cake that I love to serve when I want something deeply satisfying and over-the-top delicious.
Why You’ll Love This Recipe
I love how decadently rich and sweet this cake is, with layers of chocolate and a buttery, gooey filling that melts in my mouth. The pecans add just the right amount of crunch to balance the soft texture. It’s incredibly easy to make using cake mix, but tastes like something from a bakery. Every bite feels like a warm, chocolatey hug.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
chocolate cake mix
unsalted butter, melted
eggs
cream cheese, softened
powdered sugar
vanilla extract
chopped pecans
directions
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I preheat the oven to 350°F and lightly grease a 9×13-inch baking dish.
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In a large bowl, I mix together the chocolate cake mix, one egg, and the melted butter until a thick dough forms. I press this into the bottom of the prepared dish to make the crust.
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In another bowl, I beat the cream cheese until smooth, then add the remaining eggs, vanilla, and powdered sugar. I mix until the filling is creamy and well combined.
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I fold in the chopped pecans, then pour the filling over the crust and spread it evenly.
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I bake for 40–45 minutes. I make sure the edges are set but the center still looks slightly gooey—that’s the magic!
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I let the cake cool completely before slicing into squares. I like serving it slightly warm or at room temperature.
Servings and timing
This recipe makes about 12–16 servings and takes around 55 minutes total—10 minutes of prep time and 40–45 minutes of baking.
Variations
Sometimes I add chocolate chips to the filling for extra richness or swirl in a few tablespoons of caramel for even more decadence. If I want a less sweet version, I cut back slightly on the powdered sugar or use dark chocolate cake mix. For holidays, I like topping it with toasted pecans and a dusting of cocoa powder.
storage/reheating
I store leftovers in an airtight container at room temperature for up to 2 days, or in the fridge for up to 5 days. To reheat, I microwave a slice for about 20 seconds to bring back that gooey texture. It also freezes well—just wrap individual squares tightly and freeze for up to 2 months.
FAQs
Can I make this cake ahead of time?
Yes, I often bake it a day in advance. It sets nicely as it cools and tastes even better the next day.
What makes this cake “gooey”?
The cream cheese and powdered sugar filling creates a soft, gooey layer that stays moist even after baking—don’t overbake or it will firm up too much.
Can I use a different type of cake mix?
Definitely. I’ve used devil’s food, German chocolate, and even fudge brownie mix for different flavor profiles.
Do I have to use pecans?
No, but I love the nutty crunch they add. Walnuts work too, or I can leave the nuts out entirely if I prefer.
How do I know when it’s done baking?
I look for edges that are set and a center that jiggles slightly. It firms up as it cools, so I don’t wait for it to bake all the way through.
Conclusion
Chocolate Pecan Ooey Gooey Butter Cake is a rich, melt-in-my-mouth dessert that never fails to impress. With its chocolate base, creamy filling, and crunchy pecan topping, it’s everything I crave in a sweet treat. Whether I’m baking for a potluck or just indulging at home, this cake always delivers big flavor and even bigger comfort.
Print
Chocolate Pecan Ooey Gooey Butter Cake
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 12–16 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Chocolate Pecan Ooey Gooey Butter Cake is an ultra-rich dessert with a fudgy chocolate base, creamy gooey filling, and crunchy pecans—a sweet, decadent treat that’s easy to make and perfect for indulgent occasions.
Ingredients
- 1 box chocolate cake mix
- 1/2 cup unsalted butter, melted
- 3 large eggs
- 8 oz cream cheese, softened
- 3 1/2 cups powdered sugar
- 1 teaspoon vanilla extract
- 1 cup chopped pecans
Instructions
- Preheat oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
- In a large bowl, mix cake mix, 1 egg, and melted butter until a thick dough forms. Press into the bottom of the prepared dish to form the crust.
- In another bowl, beat cream cheese until smooth. Add remaining 2 eggs, vanilla extract, and powdered sugar. Mix until creamy and well combined.
- Fold in chopped pecans and pour the filling over the crust. Spread evenly.
- Bake for 40–45 minutes, until edges are set but center is still slightly gooey.
- Cool completely before slicing into squares. Serve at room temperature or slightly warm.
Notes
- Don’t overbake; the center should remain gooey for best texture.
- Add chocolate chips or caramel for extra richness.
- Use different cake mix flavors like German chocolate or devil’s food for variation.
- Top with toasted pecans and cocoa powder for special occasions.
Nutrition
- Serving Size: 1 square
- Calories: 420
- Sugar: 40g
- Sodium: 220mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 65mg
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