Gooey Chocolate Pecan Cake Recipe: The Rich, Fudgy Dessert You’ll Crave Again and Again

Imagine sinking your fork into a warm slice of Gooey Chocolate Pecan Cake Recipe—each bite packed with velvety chocolate, toasted pecans, and a molten center that oozes decadence. Whether you’re prepping for a festive holiday dinner or need a pick-me-up treat for the weekend, this fudgy chocolate pecan cake delivers rich satisfaction with minimal effort.

This easy dessert marries the luxurious texture of a molten chocolate nut cake with the nutty crunch of pecans, finished with a buttery condensed milk topping that turns irresistibly sticky and golden in the oven. It’s not just a cake—it’s a comforting, shareable indulgence that gets rave reviews every time.

Ready to bake the dessert that’ll become your new signature sweet?

Why You’ll Love This Gooey Chocolate Pecan Cake

• Decadent and Fudgy Texture – Think chocolate lava cake meets pecan pie.
• Effortless to Make – One bowl, one pan, simple ingredients, zero stress.
• Crowd-Pleasing – Perfect for potlucks, holidays, or just treating yourself.
• Budget-Friendly – Uses pantry staples like cake mix and sweetened condensed milk.
• Customizable – Swap in walnuts or add a splash of bourbon for a twist.
• Versatile Serving Options – Serve warm, chilled, or à la mode.
• Kid and Adult Approved – Rich flavor that satisfies every sweet tooth.
• Freezer-Friendly – Yes, you can stash slices for later cravings!

Ingredients for Success

Here’s everything you need to bring this gooey chocolate nut cake to life:

For the Cake Base:

• 1 box (15.25 oz) chocolate cake mix – Your shortcut to fudgy layers.
• 3 large eggs – Add structure and richness.
• ½ cup vegetable oil – Keeps the crumb moist and tender.
• 1 cup water – Activates the cake mix while keeping it fluffy.

For the Gooey Topping:

• 1 can (14 oz) sweetened condensed milk – The key to that molten texture.
• 1 cup semi-sweet chocolate chips – Melts into luscious pockets.
• 1 cup chopped pecans – Toasty crunch that elevates the experience.
• ½ cup unsalted butter, melted – Adds richness and shine.
• 1 tsp vanilla extract – A hint of depth and aroma.

🛠️ Substitutions: Try using coconut condensed milk for a tropical twist or replace pecans with chopped hazelnuts for a chocolate turtle-style cake variation.

How to Make Gooey Chocolate Pecan Cake Recipe

Step 1: Preheat and Prep

Preheat your oven to 350°F (175°C). Spray a 9×13-inch baking dish with nonstick cooking spray. This ensures your cake doesn’t stick, and cleanup is a breeze.

Step 2: Mix the Cake Batter

In a large bowl, mix:

• Cake mix
• Eggs
• Oil
• Water

Whisk or beat on medium until fully combined and smooth. Pour into the prepared pan and gently smooth the top with a spatula.

Step 3: Prepare the Gooey Topping

In another bowl, combine:

• Sweetened condensed milk
• Melted butter
• Vanilla extract
• Chocolate chips
• Chopped pecans

Gently spoon this mixture over the batter. Don’t mix—let the topping sit on top so it sinks and bakes unevenly into gooey swirls.

Step 4: Bake

Bake for 35–40 minutes, or until the edges are set and the center is still slightly jiggly. That’s how you know the gooey magic is happening!

Let it cool for 10–15 minutes before slicing. The center will continue to set slightly while remaining molten.

Pro Tips for Perfect Texture

What makes chocolate pecan cake gooey in the center?

It’s the condensed milk and butter topping that sinks into the cake during baking, forming luscious, molten pockets.

Can I use boxed mix for a gooey chocolate pecan cake?

Absolutely! In fact, that’s what makes this easy gooey chocolate pecan cake recipe from scratch so quick and foolproof.

How long should I bake a gooey chocolate pecan cake?

Stick to 35–40 minutes. Overbaking will firm up the center too much. You want the middle slightly underbaked.

Pro tip: For added flavor, toast the pecans beforehand for 5 minutes at 350°F. It deepens the nutty aroma beautifully.

Best Ways to Serve Gooey Chocolate Pecan Cake

This warm chocolate pecan treat is delicious on its own, but here are some dreamy pairings:

• With a scoop of vanilla bean ice cream
• Drizzled in caramel or chocolate syrup
• Topped with whipped cream and a cherry
• Alongside a mug of espresso or hot cocoa

📌 Related Recipe: Try our Chocolate Lava Brownies for another molten masterpiece.

Nutrition Breakdown (Per Serving)

Nutrient	Amount
Calories	420
Carbs	47g
Fat	24g
Protein	5g
Sugar	32g
Fiber	2g

💡 Daily values are estimates based on a 2,000-calorie diet.

Storage & Leftovers

Wondering how to store your gooey chocolate pecan cake recipe for future indulgence?

• Room Temp: Store covered for up to 2 days.
• Fridge: Keeps well in an airtight container for up to 5 days.
• Freezer: Wrap individual slices and freeze up to 3 months.
• Reheat: Microwave for 20–30 seconds for that fresh-from-the-oven gooeyness.

FAQs

Can I make this chocolate pecan cake without eggs?

Yes! Use flax eggs (1 tbsp ground flax + 2.5 tbsp water per egg) or egg replacer powder.

What toppings go well with this cake?

Try toasted coconut, chocolate curls, powdered sugar, or even a bourbon glaze.

Can I use walnuts instead of pecans?

Yes, but pecans give that traditional Southern-style gooey chocolate pecan dessert cake vibe.

Is this chocolate pecan cake recipe freezer-friendly?

Definitely. Slice, wrap, and freeze. Reheat and it tastes freshly baked.

Recipe Variations

• Gluten-Free: Use a certified GF chocolate cake mix.
• Vegan: Use plant-based condensed milk, dairy-free chocolate, and egg replacer.
• Holiday Edition: Add cinnamon and a splash of orange zest for a festive twist.
• Nut-Free: Substitute pecans with sunflower seeds or omit entirely.

Final Thoughts: Time to Indulge

This Gooey Chocolate Pecan Cake Recipe isn’t just another dessert—it’s a statement. It says comfort, celebration, and indulgence in every bite. It’s warm, sticky, and loaded with textures that dance on the tongue. Whether you serve it at a dinner party or just sneak a slice at midnight, this cake delivers.

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