Description
Indulge in the rich and creamy Pistachio Ooey Gooey Butter Cake, featuring a buttery cake crust layered with a smooth pistachio pudding filling. This delightful dessert boasts a soft, gooey center with just the right amount of sweetness, perfect for parties, holidays, or any special occasion.
Ingredients
Scale
For the Crust:
- 1 box yellow cake mix (or any basic cake mix)
- 1/2 cup unsalted butter, melted
- 1 large egg
For the Filling:
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 box pistachio instant pudding mix
- 1 teaspoon vanilla extract
- 4 cups powdered sugar
Instructions
- Prepare the crust: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or cooking spray. In a medium bowl, mix the yellow cake mix, melted butter, and egg until well combined. Evenly press this mixture into the bottom of the prepared baking dish to form an even crust layer.
- Make the filling: In a large mixing bowl, beat the softened cream cheese and softened butter together until smooth and creamy. Add the eggs, pistachio pudding mix, vanilla extract, and powdered sugar. Continue beating until everything is well combined and the filling is smooth and luscious.
- Assemble the cake: Pour the pistachio filling evenly over the prepared cake crust. Use a spatula to spread the filling smoothly, ensuring even coverage across the entire crust.
- Bake the cake: Place the baking dish in the preheated oven and bake for 40-45 minutes. The cake is done when the top turns a golden brown color and a toothpick inserted into the center comes out mostly clean but with a small amount of gooeyness, reflecting the cake’s signature soft center.
- Cool and serve: Allow the cake to cool completely in the pan to help set the filling. Once cooled, cut into 12 equal squares. This cake can be served at room temperature or chilled, offering a moist, buttery crust paired with a rich, creamy pistachio filling.
Notes
- Use full-fat cream cheese and unsalted butter for the best creamy texture and flavor.
- For easier spreading, ensure the cream cheese and butter are softened to room temperature before mixing.
- If a firmer texture is preferred, chill the cake in the refrigerator before cutting and serving.
- This cake is great for make-ahead; store covered in the refrigerator for up to 3 days.
- You can substitute pistachio pudding mix with white chocolate or vanilla pudding mix for different flavor variations.
