Chocolate Pecan Ooey Gooey Butter Cake combines the best of both worlds: the richness of chocolate and the crunch of pecans, all wrapped up in a delicious, gooey, butter cake. This decadent dessert is incredibly easy to make, and its soft, dense texture will leave everyone coming back for seconds.

Ingredients

1 box chocolate cake mix
1/2 cup butter, melted
3 eggs
8 oz cream cheese, softened
1 tsp vanilla extract
1/2 cup chopped pecans
1/4 cup powdered sugar

Directions

Preheat your oven to 350°F (175°C).
In a medium-sized bowl, mix together the chocolate cake mix, melted butter, and 1 egg until well combined.
Press the cake mixture into the bottom of a greased 9×13 inch baking dish, forming an even layer.
In another bowl, beat together the softened cream cheese, 2 eggs, and vanilla extract until smooth and creamy.
Stir in the chopped pecans and powdered sugar, mixing until evenly distributed.
Pour the cream cheese mixture over the cake base, spreading it out evenly.
Bake in the preheated oven for 40-45 minutes, or until the center is set and the top is golden brown.
Let the cake cool before slicing and serving.

Servings and Timing

Servings: 12-16 servings.
Total time: 15 minutes of prep time, 40-45 minutes of baking time.

Variations

Nut-Free: Omit the pecans for a simpler version of this cake.
Different Nuts: You can replace pecans with walnuts or almonds for a different flavor.
Add Chocolate Chips: For extra chocolatey goodness, mix in 1/2 cup of mini chocolate chips into the cream cheese mixture.

Storage/Reheating

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating: This cake is best served at room temperature, but you can warm individual slices in the microwave for a few seconds.

10 FAQs

Can I make this cake ahead of time? Yes, this cake stores well in the refrigerator for up to 3 days. You can make it a day or two in advance for easier entertaining.
Can I use a different flavor of cake mix? Absolutely! Vanilla, yellow, or even red velvet cake mix would work as a substitute if you want to experiment with different flavors.
Can I freeze this cake? Yes, you can freeze the cake for up to 1 month. Just make sure to wrap it tightly in plastic wrap or foil and place it in an airtight container before freezing. Thaw in the refrigerator before serving.
What if I don’t have a 9×13 inch pan? You can use a different size pan, but be aware that the baking time may change depending on the pan size. Keep an eye on the cake while baking.
Can I substitute cream cheese with something else? If you need a substitute for cream cheese, you could try mascarpone cheese or a thick Greek yogurt, but the texture and flavor may vary.
Can I add other fillings or toppings? Yes! Feel free to top with whipped cream, additional chopped pecans, or even drizzle with chocolate syrup for extra indulgence.
Do I need to let the cake cool before serving? It’s best to let the cake cool slightly before cutting and serving to ensure it sets up and isn’t too gooey.
How do I know when the cake is done? The top should be golden brown, and the center should be set but slightly gooey. You can test it with a toothpick—if it comes out clean with a few moist crumbs, it’s done.
Can I make this gluten-free? Yes, you can use a gluten-free chocolate cake mix to make this recipe gluten-free.
Can I double the recipe for a larger crowd? Yes, you can double the recipe and bake it in a larger pan. Just be sure to adjust the baking time as necessary and check the cake to make sure it’s fully set.

Conclusion

Chocolate Pecan Ooey Gooey Butter Cake is a rich, indulgent treat that combines the smooth, creamy texture of a butter cake with the crunch of toasted pecans and the sweetness of chocolate. It’s a great dessert for any occasion, from family gatherings to holiday celebrations. Plus, it’s easy to make and guaranteed to satisfy any sweet tooth.