Dessert

Pistachio Ooey Gooey Butter Cake Recipe

ByJeannette Jaeger January 24, 2026January 24, 2026

Introduction

Pistachio Ooey Gooey Butter Cake is a luscious dessert with a tender crust and a rich, creamy filling bursting with pistachio flavor. This easy-to-make cake combines instant pudding and cream cheese for an irresistibly gooey texture that’s perfect for any occasion.

Two white square plates each have three parts of dessert placed side by side. On the right side of each plate, there is a red cherry topping with visible whole cherries and a shiny, thick texture. In the middle, there is a green square layer with a smooth texture, possibly pistachio or lime flavored. On the left side, a scoop of white ice cream with a creamy soft texture sits next to the green layer. The plates are on a white marbled surface with a white and green striped cloth off to the left side and two spoons on the right side. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

15.25 oz yellow cake mix
3 (3.4 oz) boxes instant pistachio pudding mix, divided
4 eggs, divided
3/4 cup (1 1/2 sticks) butter, melted
8 oz cream cheese, softened to room temperature
1 lb (about 3 3/4 cups) powdered sugar
1/4 teaspoon almond extract
Optional: Cherry pie filling and vanilla ice cream for serving

Instructions

Step 1: Grease a 9×13-inch baking dish and preheat the oven to 350°F (175°C).
Step 2: In a medium mixing bowl, whisk together the yellow cake mix and 2 boxes of the pistachio pudding mix. Add 1 egg and the melted butter, stirring until a stiff batter forms.
Step 3: Press this batter evenly into the bottom of the greased baking dish to form a firm layer.
Step 4: In a separate large bowl or stand mixer, combine the cream cheese, remaining 3 eggs, remaining box of pistachio pudding mix, powdered sugar, and almond extract. Beat with an electric mixer until smooth and creamy.
Step 5: Pour the cream cheese mixture over the pressed cake batter in the pan, spreading evenly.
Step 6: Bake for 35 to 40 minutes, until the edges are set and golden but the center remains slightly jiggly.
Step 7: Remove from the oven and let cool completely before cutting into squares. Serve plain or with cherry pie filling and vanilla ice cream if desired.

Tips & Variations

Ensure the cream cheese is fully softened to avoid lumps in the batter.
For extra nutty flavor, sprinkle chopped pistachios on top before baking.
Substitute the almond extract with vanilla extract for a different flavor twist.
Use a stand mixer for easier and more consistent mixing of the creamy layer.

Storage

Store leftover cake in an airtight container in the refrigerator for up to 5 days. For best texture, bring to room temperature before serving or warm briefly in the microwave. This cake also freezes well; thaw overnight in the fridge before enjoying.

How to Serve

A close-up of a woman's hand holding a slice of green custard tart with a rough thick crust at the bottom that is light brown and crumbly, topped by a dense smooth pale green layer of custard that looks creamy with a small bite taken from the front corner. The crust forms a thicker outer edge around the tart slice. The background is plain white, with the lighting highlighting the shiny texture of the green custard. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of pudding mix?

Yes, you can experiment with other instant pudding flavors, but pistachio pudding gives this cake its characteristic taste. Vanilla or white chocolate pudding can work for variations.

What if the center isn’t fully set after baking?

The center should be slightly jiggly when done, as it sets further while cooling. If it seems too liquid, bake for an additional 5 minutes, checking carefully so it doesn’t overbake.