Description
A rich and decadent buttery pistachio gooey butter cake featuring a soft cake base topped with a creamy pistachio filling that melts in your mouth. Perfect for holidays, gatherings, or make-ahead desserts.
Ingredients
- 1 box yellow cake mix (15.25 ounces)
- 1/2 cup unsalted butter, melted
- 1 large egg
- 8 ounces cream cheese, softened
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 box instant pistachio pudding mix (3.4 ounces)
- 4 cups powdered sugar
- 1/2 cup chopped pistachios
- 2 tablespoons powdered sugar, for garnish
- 2 tablespoons chopped pistachios, for garnish
Instructions
- Preheat the oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
- In a large bowl, combine the yellow cake mix, melted butter, and egg until a thick dough forms.
- Press the dough evenly into the bottom of the prepared baking dish.
- In another bowl, beat the softened cream cheese until smooth.
- Add the melted butter, eggs, vanilla extract, and pistachio pudding mix. Mix until fully combined.
- Gradually add the powdered sugar and continue mixing until smooth and creamy.
- Fold in the chopped pistachios.
- Pour the pistachio filling over the cake base and spread evenly.
- Bake for 40 to 45 minutes until the edges are golden and the center remains slightly gooey.
- Allow the cake to cool completely.
- Dust with powdered sugar and sprinkle chopped pistachios on top before slicing and serving.
Notes
- The center should remain slightly gooey for the best texture.
- Chilling the cake enhances the flavor and texture.
- You can substitute white cake mix for a lighter flavor.
- Add white chocolate chips for extra sweetness and texture.
- Store covered in the refrigerator for up to 5 days.
- Freeze slices in an airtight container for up to 2 months.
Nutrition
- Serving Size: 1 slice
- Calories: 520
- Sugar: 45g
- Sodium: 390mg
- Fat: 28g
- Saturated Fat: 15g
- Unsaturated Fat: 11g
- Trans Fat: 0.5g
- Carbohydrates: 62g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 95mg
