Description

This Chocolate Pecan Ooey Gooey Butter Cake is rich, fudgy, and irresistibly gooey! With a chocolate cake base, creamy cream cheese filling, and crunchy pecans on top, it’s a decadent dessert that’s easy to make and impossible to resist.

Ingredients

For the Base Layer:

1 box (15.25 oz) chocolate cake mix
1/2 cup (1 stick) unsalted butter, melted
1 large egg

For the Topping Layer:

1 package (8 oz) cream cheese, softened
2 large eggs
1 tsp vanilla extract
1 box (16 oz) powdered sugar
1/2 cup (1 stick) unsalted butter, melted
1 cup chopped pecans

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Instructions

Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
In a medium bowl, mix together the cake mix, melted butter, and egg until a soft dough forms. Press evenly into the bottom of the baking dish.
In another large bowl, beat cream cheese until smooth. Add eggs and vanilla, mixing until combined.
Gradually add powdered sugar, then slowly mix in the melted butter until smooth. Stir in chopped pecans.
Pour the topping over the cake layer and spread evenly.
Bake for 40–45 minutes. The center should still be slightly jiggly for that ooey gooey texture.
Cool completely before slicing. Serve chilled or at room temperature.

Notes

or a crunchier topping, toast the pecans before adding.
Add a sprinkle of sea salt on top before baking for a sweet-salty twist.

This cake sets up more as it cools, so don’t overbake!