Craving a dessert that’s the ultimate indulgence? This Brownie Pecan Pie Ooey Gooey Butter Cake is a Decadent Layered Dessert that blends fudgy brownies, sweet pecan pie filling, and a creamy butter cake topping into one unforgettable treat. Perfect for holidays, parties, or any sweet occasion, this recipe is surprisingly easy and sure to wow your guests. Dive into this Brownie Pecan Pie Ooey Gooey Butter Cake for a dessert experience like no other!
Why You’ll Love Brownie Pecan Pie Ooey Gooey Butter Cake
I’m obsessed with this Brownie Pecan Pie Ooey Gooey Butter Cake because it’s a Decadent Layered Dessert that combines three irresistible desserts in one. The rich brownie base, gooey pecan pie layer, and velvety butter cake topping create a symphony of textures and flavors. It’s a showstopper that’s simple to make yet feels like a gourmet treat, making this Decadent Layered Dessert a must for any celebration or cozy night in!
Ingredients for Brownie Pecan Pie Ooey Gooey Butter Cake
Here’s what you’ll need for Brownie Pecan Pie Ooey Gooey Butter Cake (serves 12–16):
Brownie Layer:
- 1 box (18.25 oz) brownie mix (plus ingredients listed on the package, typically eggs, oil, and water)
Pecan Pie Filling:
- 1 cup light corn syrup
- ¾ cup granulated sugar
- 3 large eggs
- 2 tbsp unsalted butter, melted
- 1 tsp vanilla extract
- 1½ cups pecans, chopped
Butter Cake Layer:
- 1 package (8 oz) cream cheese, softened
- ½ cup unsalted butter, melted
- 3 large eggs
- 1 tsp vanilla extract
- 1 box (16 oz) powdered sugar
Equipment
- 9×13-inch baking dish
- Large mixing bowl
- Medium mixing bowl
- Electric mixer or whisk
- Spatula
- Measuring cups and spoons
- Airtight container for storage
Ingredient Tips
- Brownie Mix: Choose a fudgy mix for a rich base; follow package instructions precisely.
- Pecans: Toast lightly for deeper flavor; substitute with walnuts if preferred.
- Cream Cheese: Soften at room temperature for smooth blending.
- Corn Syrup: Use light for a balanced sweetness; dark corn syrup adds a molasses note.
- Powdered Sugar: Sift if clumpy to ensure a creamy butter cake layer.
Directions
Preheat and Prep
I preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish to prevent sticking.
Prepare Brownie Layer
I prepare the brownie mix according to the package instructions, typically mixing with eggs, oil, and water. I pour the batter into the greased baking dish, spreading it evenly to form the base.
Make Pecan Pie Filling
In a medium bowl, I whisk together 1 cup light corn syrup, ¾ cup granulated sugar, 3 eggs, 2 tbsp melted butter, and 1 tsp vanilla extract until smooth. I stir in 1½ cups chopped pecans, then pour the filling evenly over the brownie layer.
Create Butter Cake Layer
In a large bowl, I beat 8 oz softened cream cheese until smooth. I add ½ cup melted butter, 3 eggs, and 1 tsp vanilla extract, mixing well. Gradually, I mix in 16 oz powdered sugar until the batter is creamy. I pour this over the pecan pie filling, spreading it evenly to complete the Brownie Pecan Pie Ooey Gooey Butter Cake.
Bake and Cool
I bake the Brownie Pecan Pie Ooey Gooey Butter Cake for 50–60 minutes, until the top is golden and a toothpick inserted in the center comes out mostly clean with a slightly gooey center. I let it cool in the dish for at least 30 minutes before slicing into 12–16 pieces.
Nutrition
- Prep Time: 20 minutes
- Cook Time: 50–60 minutes
- Total Time: 80 minutes
- Servings: 12–16
- Calories: ~450 kcal per serving (based on 16 servings, varies by brownie mix)
- Macros per Serving: 60g carbs, 6g protein, 22g fat, 2g fiber
Variations
- Chocolate Chip Boost: Add ½ cup chocolate chips to the butter cake layer for a chocolatier Decadent Layered Dessert.
- Bourbon Kick: Mix 1 tbsp bourbon into the pecan pie filling for a warm, boozy Decadent Layered Dessert.
- Gluten-Free: Use a gluten-free brownie mix and flour blend for the butter cake layer.
- Nut Swap: Replace pecans with walnuts or almonds for a different crunch.
- Caramel Drizzle: Top with caramel sauce for extra gooeyness.
Serving Ideas:
- Pair with Layla Cooks’ Peach Crumble Bars for a diverse dessert spread.
- Serve with vanilla ice cream to enhance the Decadent Layered Dessert.
- Offer at a holiday party with hot cocoa for a cozy treat.
Storage
I store Brownie Pecan Pie Ooey Gooey Butter Cake in an airtight container at room temperature for up to 2 days to maintain its gooey texture. For longer storage, I refrigerate it for up to 5 days, ensuring it’s tightly covered to prevent drying. To freeze, I wrap individual slices in plastic wrap and place in a freezer-safe bag for up to 1 month, thawing overnight in the fridge. I reheat slices in the microwave for 10–15 seconds or in a 350°F (175°C) oven for 5–10 minutes for a warm, fresh taste.
Serving Tips
- Presentation: Dust Brownie Pecan Pie Ooey Gooey Butter Cake with powdered sugar or garnish with whole pecans for a stunning look.
- Garnish: Add a drizzle of caramel or chocolate sauce for extra decadence.
- Pairing: Enjoy with coffee or a glass of milk to balance the Decadent Layered Dessert’s sweetness.
- Portion Size: One slice (1/16 of dish) per person for a rich treat.
- Occasions: Perfect for holidays, potlucks, or indulgent dessert nights.
FAQs
How do I know when the cake is done baking?
The cake is done baking when the top is golden brown and a toothpick inserted into the center comes out mostly clean. The center should still be slightly gooey, as this contributes to the rich texture of the dessert.
Can I make this cake ahead of time?
Yes, you can! This cake actually tastes better after it has had time to set. You can bake it a day ahead and store it covered in the refrigerator. Allow it to come to room temperature before serving for the best texture.
Can I substitute any ingredients in this recipe?
While the recipe is quite versatile, substitutions may affect the texture and taste. For example, you can use different types of nuts instead of pecans or adjust the sweetness by reducing the amount of sugar in the pecan pie filling or butter cake layer. However, keep in mind that any substitutions may alter the final outcome.
Can I reduce the sweetness of the cake?
Yes, cut the granulated sugar in the pecan pie filling to ½ cup or reduce the powdered sugar in the butter cake layer to 12 oz for a less sweet version.
More Interesting Cake Recipes You’ll Love
- Chocolate Mousse Cake
- Cinnamon Sugar Blondies
- Strawberry Shortcake Cake (with sponge cake)
- Moist Cinnamon Apple Cake: A Sweet, Simple Deligh
Conclusion
Delight in the layers of rich brownie, gooey pecan pie filling, and creamy butter cake that meld together for a dessert sensation unlike any other. Whether you’re hosting a party or simply treating yourself, this Brownie Pecan Pie Ooey Gooey Butter Cake is guaranteed to satisfy your sweet cravings with its harmonious blend of flavors and textures.
Brownie Pecan Pie Ooey Gooey Butter Cake
Ingredients
For the Brownie Layer:
- 1 box 18.25 oz brownie mix (plus ingredients listed on the package)
For the Pecan Pie Filling:
- 1 cup light corn syrup
- 3/4 cup granulated sugar
- 3 large eggs
- 2 tablespoons unsalted butter melted
- 1 teaspoon vanilla extract
- 1 1/2 cups pecans chopped
For the Butter Cake Layer:
- 1 package 8 oz cream cheese, softened
- 1/2 cup unsalted butter melted
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 box 16 oz powdered sugar
Instructions
Preheat Oven:
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish.
Prepare Brownie Layer:
- Prepare the brownie mix according to the package instructions.
- Pour the brownie batter into the prepared baking dish and spread it evenly.
Make Pecan Pie Filling:
- In a medium bowl, whisk together the light corn syrup, granulated sugar, eggs, melted butter, and vanilla extract until well combined.
- Stir in the chopped pecans.
- Pour the pecan pie filling evenly over the brownie layer in the baking dish.
Make Butter Cake Layer:
- In a large bowl, beat the softened cream cheese until smooth.
- Add the melted butter, eggs, and vanilla extract, mixing until well combined.
- Gradually add the powdered sugar, mixing until smooth and creamy.
- Pour the butter cake layer over the pecan pie filling in the baking dish, spreading it evenly.
Bake:
- Bake in the preheated oven for 50-60 minutes, or until the top is golden brown and a toothpick inserted into the center comes out mostly clean. The center should still be slightly gooey.
Cool and Serve:
- Allow the cake to cool in the baking dish for at least 30 minutes before slicing. This allows the cake to firm up.
- Slice and serve this decadent Brownie Pecan Pie Ooey Gooey Butter Cake. For an extra treat, serve with a scoop of vanilla ice cream or a dollop of whipped cream.
Notes
- This cake is best enjoyed warm or chilled, and leftovers can be stored in an airtight container in the refrigerator for up to 5 days.
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