Description
This Pistachio Ooey Gooey Butter Cake is a decadent dessert featuring a rich yellow cake crust topped with a luscious pistachio-flavored creamy filling. With a delightfully soft and gooey center contrasted by a slightly firm crust, this cake is perfect for any occasion and sure to satisfy your sweet tooth with its nutty, creamy flavors.
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 (approx. 3.4 oz)
- 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 to prevent sticking. In a medium bowl, combine the yellow cake mix, melted butter, and 1 large egg. Mix well until fully incorporated. Press this mixture evenly into the bottom of the prepared baking dish to create an even crust layer.
- Make the filling: In a large mixing bowl, beat the softened cream cheese and softened butter together using a mixer until the mixture is smooth and creamy. Add 2 large eggs, pistachio instant pudding mix, vanilla extract, and powdered sugar. Continue beating until the filling is completely combined and smooth in texture.
- Assemble the cake: Pour the pistachio filling evenly over the prepared crust in the baking dish. Use a spatula to spread the filling to all edges, ensuring an even layer.
- Bake the cake: Place the baking dish in the preheated oven and bake for 40 to 45 minutes. The top should become golden brown. To test for doneness, insert a toothpick into the center; it should come out mostly clean but still with a slight gooey texture indicating the ooey gooey center.
- Cool and serve: Remove the cake from the oven and allow it to cool completely in the pan on a wire rack. Once cooled, cut the cake into squares. Serve at room temperature or chilled to enjoy the soft, gooey pistachio filling contrasted with the firmer crust.
Notes
- Ensure the cream cheese and butter are properly softened for a smooth filling consistency.
- Do not overbake; the center should remain gooey for the iconic texture.
- Use a 9×13 inch baking dish for the correct cake thickness.
- Chilling the cake after cooling can enhance the gooey filling’s texture.
- You can substitute pistachio pudding with other flavors for variations.
