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Pistachio Ooey Gooey Butter Cake Recipe

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★★★★★

4.4 from 51 reviews

This Pistachio Ooey Gooey Butter Cake is a delightful dessert combining the rich flavors of pistachio pudding and creamy butter cake. Featuring a buttery cake base topped with a luscious, cream cheese-powdered sugar filling infused with pistachio pudding, it’s a perfect treat for any occasion. Serve it warm or chilled, optionally with cherry pie filling and vanilla ice cream for an extra indulgence.

Ingredients

Scale

Base Batter

  • 15.25 oz yellow cake mix
  • 2 (3.4 oz each) boxes instant pistachio pudding mix
  • 1 egg
  • 3/4 cup (1 1/2 sticks) butter, melted

Topping

  • 1 (8 oz) cream cheese, softened to room temperature
  • 3 eggs
  • 1 (3.4 oz) box instant pistachio pudding mix
  • 1 lb (about 3 3/4 cups) powdered sugar
  • 1/4 teaspoon almond extract

Optional for Serving

  • Cherry pie filling
  • Vanilla ice cream

Instructions

  1. Prepare Pan and Oven: Grease a 9×13″ baking dish thoroughly to prevent sticking, and preheat your oven to 350°F (175°C) to ensure it’s at the correct temperature for baking.
  2. Make the Base Batter: In a medium mixing bowl, whisk together the yellow cake mix and two boxes of instant pistachio pudding mix. Add one egg and the melted butter, stirring well to create a stiff and even batter.
  3. Press Batter into Pan: Evenly spread and firmly press the batter into the greased baking dish, creating a uniform layer that will form the dense base of the cake.
  4. Prepare the Topping Mixture: In a separate large bowl or the bowl of a stand mixer, combine the softened cream cheese, remaining three eggs, and the last box of pistachio pudding mix. Add the powdered sugar and almond extract. Use an electric mixer to beat the ingredients until the mixture is smooth and creamy without lumps.
  5. Assemble the Cake: Pour the cream cheese and pudding mixture over the pressed cake batter layer in the baking dish, spreading it evenly to cover the base completely.
  6. Bake the Cake: Place the baking dish in the preheated oven and bake for 35-40 minutes. The edges should be set and slightly firm, but the center will remain a bit jiggly, ensuring a moist and gooey texture.
  7. Cool and Serve: Remove the cake from the oven and allow it to cool completely before cutting into squares. Optionally, serve warm or chilled accompanied by cherry pie filling and vanilla ice cream for enhanced flavor.

Notes

  • Ensure the cream cheese is fully softened to room temperature for a smooth topping mixture.
  • Do not overbake; a slightly jiggly center means the cake will be moist and gooey.
  • Press the base batter firmly to create a stable foundation for the topping.
  • Optional toppings like cherry pie filling and vanilla ice cream complement the pistachio flavor beautifully.
  • Store leftovers in an airtight container in the refrigerator for up to 5 days.

Keywords: Pistachio butter cake, pistachio pudding cake, ooey gooey cake, cream cheese dessert, easy baking recipe, pistachio dessert

Find it online: https://topreci.com/pistachio-ooey-gooey-butter-cake-recipe/