Chocolate Pecan Ooey Gooey Butter Cake

Chocolate Pecan Ooey Gooey Butter Cake with fudgey brownie layer at the bottom, ooey gooey pecan pie filling in the center and buttery cream cheese topping, hidden like molten lava under the amazing thin layer of sweet flakes, is out of this world! It’s totally amazing combo of flavor and texture, as well!

Ooey Gooey Butter Cake

Gooey butter cake is very rich, sweet and velvety cake with crispy top layer of crust and molten lava in the center. Although, this cake looks like a gooey mess, it’s melt-in-your-mouth-goooood!!

Fudgey brownie crust, ooey gooey center and sweet flaky top makes the best texture and flavor combo!!! Ooey Gooey Butter Cake is the best soon after baking it, warm and served at room temperature.

Gooey butter cake maybe doesn’t look so pretty, like classic formal dessert cake, but it tastes goes beyond any other cake. That’s the reason why you should make this Chocolate Pecan Ooey Gooey Butter Cake for Christmas or Thanksgiving dinner. Your guests will be impressed!

How to Make Ooey Gooey Butter Cake

To make the bottom-brownie layer, stir together brownie mix, ½ cup melted butter and 1 egg. If it’s not come together, add 1 tablespoon of water at the time, until everything is well blended. The mixture should be very thick. Next, pat the mixture on the bottom of the pan to make an even layer.

For Pecan pie filling mix together 3 eggs, sugar and brown sugar, vanilla, melted butter and corn syrup until well blended. Fold in pecans and spread over the bottom layer.

To make the topping on low speed mix together cream cheese, melted butter, eggs and vanilla. Gradually add powdered sugar. Spoon the mixture over pecan filling. Bake at 325 F for 55-75 minutes. It should be a little jiggly in the center when finished baking, but cheesecake part should be firm to the touch. If it starts browning too much tent the top with aluminum foil. Cool on a wire rack before serving.

Chocolate Pecan Ooey Gooey Butter Cake

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.3 from 4 reviews

• Author: Vera Z.
• Prep Time: 20
• Cook Time: 70
• Total Time: 90
• Yield: 12 1x
• Category: Desserts
• Method: Bake
• Cuisine: American

Print Recipe

Pin Recipe

Description

Gooey butter cake is very rich, sweet and velvety cake with crispy top layer of crust and molten lava in the center. Although, this cake looks like a gooey mess, it’s melt-in-your-mouth-goooood!!

---

Ingredients

Bottom Layer:

• 1 box (18 oz.) brownie mix
• 1 egg
• ½ cup unsalted butter-melted
• water (if needed)

Pecan Pie Filling:

• 3 eggs
• 1/3 cup light brown sugar
• 1/4 cup sugar
• 1 cup light corn syrup
• ¼ cup salted butter- melted
• 2 teaspoons vanilla extract
• 2 cups pecans-coarsely chopped

Top Layer:

• 8 oz. cream cheese-softened
• 3 eggs
• 1 ½ teaspoons vanilla
• 1/2 cup unsalted butter-melted and slightly cooled
• 3 1/3 cups powdered sugar

Cook Mode Prevent your screen from going dark

---

Instructions

1. Preheat the oven to 325 F and grease 9 x 13 baking dish with non-stick cooking spray.
2. To make the bottom layer, stir together brownie mix, ½ cup melted butter and 1 egg. The mixture should be thick. If it’s not come together add 1 tablespoon of water at the time, until everything is well blended, but to stay thick. Pat the mixture on the bottom of the pan to make an even layer.
3. To make the Pecan pie filling mix together 3 eggs, sugar and brown sugar, vanilla, melted butter and corn syrup until well blended. Fold in pecans and spread over the bottom layer.
4. To make the topping on low speed mix together cream cheese, melted butter, eggs and vanilla. Gradually add powdered sugar. Spoon the mixture over pecan filling.
5. Bake at 325 F for 55-75 minutes. It should be a little jiggly in the center when finished baking, but cheesecake part should be firm to the touch.  If it starts browning too much tent the top with aluminum foil.
6. Cool on a wire rack before serving.