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Pistachio Ooey Gooey Butter Cake

A rich, buttery dessert with a creamy center and nutty pistachio crunch that everyone will love. Perfect for special occasions or simple weeknight treats.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour 30 minutes
Servings: 12 squares
Course: Dessert, Snack
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the crust
  • 1 box Yellow cake mix (15.25 ounces)
  • 1/2 cup Melted butter, divided
  • 1 large Egg, divided For the crust
For the filling
  • 8 ounces Cream cheese, softened Room temperature for easy mixing
  • 1 box Pistachio instant pudding mix (3.4 ounces)
  • 3 large Eggs, remaining
  • 1 teaspoon Vanilla extract
  • 3 cups Powdered sugar Gradually add to avoid mess
  • 1/2 cup Chopped pistachios, for topping Press them lightly into filling

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and grease a 9x13-inch baking dish.
  2. In a bowl, mix yellow cake mix, 1/4 cup of melted butter, and 1 egg until thick and sticky.
  3. Press the mixture into the bottom of the baking dish to form the crust.
Making the Filling
  1. In a separate bowl, beat the cream cheese until smooth, scraping down the sides.
  2. Add the remaining 3 eggs, 1/4 cup melted butter, vanilla, and pudding mix to the cream cheese. Mix until smooth.
  3. Gradually incorporate the powdered sugar until fully combined and the mixture is pale green and creamy.
Baking
  1. Pour the filling over the pressed crust and smooth it evenly.
  2. Sprinkle the chopped pistachios on top, pressing them in lightly.
  3. Bake in the preheated oven for 40 to 45 minutes. The edges should be golden brown, and the center should be slightly jiggly.
  4. Let the cake cool in the pan for 30 minutes before slicing into squares.

Notes

For gluten-free, use gluten-free cake mix. Lasts up to 4 days in the fridge and can be frozen for up to 2 months.