This Pistachio Ooey Gooey Butter Cake is a decadent twist on the classic gooey butter cake, featuring a vibrant pistachio flavor and a rich, creamy topping. With its buttery crust, luscious filling, and crunchy pistachio garnish, this dessert is perfect for pistachio lovers and guaranteed to impress at any gathering.
Ingredients
- 1 box yellow cake mix (plus ingredients listed on the box to prepare the batter)
- 1/2 cup unsalted butter, melted
- 1 large egg
For the Filling:
- 8 oz cream cheese, softened
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 box (3.4 oz) pistachio instant pudding mix
- 1 cup powdered sugar
For the Topping:
- 1/2 cup chopped pistachios
Instructions
1. Preheat the Oven:
Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan or line it with parchment paper for easy removal.
2. Prepare the Crust:
In a large mixing bowl, combine the yellow cake mix, melted butter, and 1 egg. Mix until the dough comes together. Press the dough evenly into the bottom of the prepared baking pan to form the crust.
3. Bake the Crust:
Bake the crust in the preheated oven for 8–10 minutes, or until lightly golden. Remove from the oven and set aside to cool slightly while you prepare the filling.
4. Make the Filling:
In a separate large mixing bowl, beat the softened cream cheese with a hand mixer or stand mixer until smooth and creamy. Add the 3 eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
Add the pistachio instant pudding mix and powdered sugar to the mixture. Beat on medium speed until smooth and fully combined. The batter will be thick and creamy.
5. Assemble the Cake:
Pour the pistachio filling over the partially baked crust, spreading it evenly with a spatula to cover the entire surface.
6. Bake the Cake:
Return the pan to the oven and bake for an additional 30–35 minutes, or until the center is set and the top is golden brown. The edges should be firm, but the center may still have a slight jiggle. Be careful not to overbake.
7. Cool and Garnish:
Let the cake cool completely in the pan on a wire rack. Once cooled, sprinkle the chopped pistachios evenly over the top for added texture and flavor.
8. Serve and Enjoy:
Cut into squares and serve at room temperature. Store leftovers in an airtight container in the refrigerator.
Tips for Success
- Pistachio Flavor Boost: Use high-quality pistachio pudding mix for the best flavor. If available, add a drop of almond extract along with the vanilla for an extra nutty note.
- Crust Option: For a shortcut, you can use a store-bought shortbread cookie crust instead of making one from scratch.
- Topping Variations: Drizzle melted white chocolate or caramel sauce over the top for an extra indulgent touch.
- Storage: This cake can be stored in the refrigerator for up to 3 days. Bring it to room temperature before serving for the best texture.
Serving Suggestions
Serve this Pistachio Ooey Gooey Butter Cake as a dessert for holidays, parties, or just because! Pair it with a scoop of vanilla ice cream or a dollop of whipped cream for an extra treat.
This Pistachio Ooey Gooey Butter Cake is a delightful combination of buttery crust, creamy pistachio filling, and crunchy toppings. It’s rich, flavorful, and utterly irresistible—perfect for satisfying your sweet tooth!
