Name: Pistachio Ooey Gooey Butter Cake Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: American
Ingredients: 1 box white cake mix; 1/2 cup unsalted butter, melted; 1 large egg; 1 box (3.4 oz) instant pistachio pudding mix; 8 oz cream cheese, softened; 2 large eggs; 1/2 cup unsalted butter, melted; 3 1/2 cups powdered sugar; 1/2 teaspoon vanilla extract; 1/4 teaspoon almond extract; 1/2 cup chopped pistachios (optional)

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Pistachio Ooey Gooey Butter Cake is pure dessert magic with a swirl of nutty charm. Imagine a tender, buttery crust pressed beneath a cloud of creamy, pistachio-kissed filling—each bite balancing sweet, creamy, and a little tangy richness with the gentle crunch of pistachios on top. It’s the kind of treat that leaves people happily confused: part cake bar, part cheesecake, and absolutely irresistible. This recipe is perfect for gatherings, potlucks, or just when you want to spoil yourself with something uniquely delicious!

Pistachio Ooey Gooey Butter Cake Recipe - Recipe Image

Ingredients You’ll Need

The ingredient list for this Pistachio Ooey Gooey Butter Cake is refreshingly simple, yet each component plays a key role in creating its signature texture and flavor. From the boxed cake mix and pudding (for easy prep and big pistachio flavor) to real cream cheese and buttery richness, every ingredient builds upon the last to make something special.

White cake mix: The base of the cake lends fluffiness and keeps everything easy while soaking up all the pistachio goodness.
Unsalted butter (melted): Adds unbeatable richness and helps both crust and filling bake up super moist.
Eggs: Bind everything together and create that signature gooey, custardy filling.
Instant pistachio pudding mix: The secret to deep pistachio color and flavor, plus it keeps the cake so tender.
Cream cheese (softened): For a decadent, creamy filling with a subtle tang to balance out all the sweet.
Powdered sugar: Keeps the filling smooth, velvety, and sweetens everything perfectly.
Vanilla extract: Adds warmth and rounds out the flavor for a bakery-style finish.
Almond extract: Just a splash brings out the nuttiness of the pistachio, making it taste extra-special.
Chopped pistachios (optional, for topping): A pretty and crunchy finish that highlights the star ingredient.

How to Make Pistachio Ooey Gooey Butter Cake

Step 1: Prepare Your Pan

Start by preheating your oven to 350°F (175°C) and giving a 9×13-inch baking pan a good greasing—this ensures your Pistachio Ooey Gooey Butter Cake lifts out easily when it’s time to serve. Lining the pan with parchment paper is optional, but highly recommended for fuss-free cleanup and neat slices.

Step 2: Make the Crust Layer

In a roomy mixing bowl, combine your white cake mix, instant pistachio pudding mix, one egg, and the first half-cup of melted butter. Stir gently until everything comes together into a soft, cohesive dough. Press this mixture evenly into the bottom of your prepared pan, creating a smooth and even crust that will hold all the gooey filling to come.

Step 3: Mix Up the Filling

Grab a separate bowl and beat the softened cream cheese until it’s silky smooth with no lumps. Add the two remaining eggs, the second half-cup of melted butter, plus your vanilla and almond extracts. Blend well, then gradually work in the powdered sugar to create a creamy, pourable filling that’s rich and fragrant.

Step 4: Assemble and Bake

Pour the cream cheese filling right over the crust, spreading it gently with a spatula to cover every corner. Bake for 40 to 45 minutes until the edges look golden and set, but the center still jiggles ever so slightly—this ensures you get that perfect gooey texture. It might look a little underdone in the middle, but trust the process.

Step 5: Cool and Finish

Let the cake cool completely in the pan; patience pays off here, as it sets up to the ideal slice-able consistency. Just before serving, scatter a handful of chopped pistachios on top for lovely color and a crunchy bite (optional, but so pretty). Now you’re ready to dig into the magic of Pistachio Ooey Gooey Butter Cake!

How to Serve Pistachio Ooey Gooey Butter Cake

Garnishes

A flourish of chopped pistachios brings both texture and visual appeal to every piece. For a more decadent finish, a dusting of powdered sugar or even a light drizzle of melted white chocolate makes the cake look bakery-worthy without any fuss. A few extra pistachios softly pressed into the top catch the eye and prepare your taste buds for what’s to come.

Side Dishes

This rich dessert really shines with a scoop of vanilla or pistachio ice cream on the side. For a lighter approach, serve with fresh berries or a dollop of unsweetened whipped cream to echo and elevate the cake’s creamy notes. Pistachio Ooey Gooey Butter Cake is truly the star, so keep sides simple and complementary.

Creative Ways to Present

For parties or potlucks, cut the cake into tidy bars and arrange on a platter for easy nibbling. If you want to get playful, serve small cubes in cupcake liners, or layer squares into parfait glasses with whipped cream and extra nuts for a dramatic twist. This cake adapts beautifully to your occasion and creativity!

Make Ahead and Storage

Storing Leftovers

Wrap leftover pieces of Pistachio Ooey Gooey Butter Cake tightly in plastic wrap or pop them into an airtight container. Store in the fridge for up to 5 days—just bring to room temperature before serving for the best flavor and consistency.

Freezing

This cake freezes wonderfully! Simply cut into individual slices, wrap well in plastic foil and then in aluminum, or place in a freezer-safe container. It will keep in the freezer for up to 2 months, making it easy to stash a few treats away for unexpected cravings.

Reheating

If you like your Pistachio Ooey Gooey Butter Cake warm and extra gooey, microwave single slices on low for about 10–15 seconds—just enough to soften without melting. For larger amounts, warm gently in a low oven until just heated through. Be careful not to overdo it so the gooey center stays luscious.

FAQs

Can I use a different flavor of pudding mix?

Absolutely! While pistachio is the star for this Pistachio Ooey Gooey Butter Cake, you could swap in vanilla, lemon, or even chocolate pudding mix for a unique twist—the texture will be just as dreamy.

Do I have to use almond extract?

You can leave it out if someone has a nut allergy or you simply don’t have it on hand, but just a small amount complements the pistachio perfectly and deepens the nutty aroma.

Can I make Pistachio Ooey Gooey Butter Cake gluten-free?

Yes! Use your favorite gluten-free white cake mix as the base, and double-check that your pudding mix is labeled gluten-free. The rest of the ingredients are naturally gluten-free.

What’s the best way to cut neat squares?

Let the cake cool completely (a little chill time in the fridge helps!) and use a long, sharp knife. Clean and wipe the knife between cuts for extra tidy edges.

Can the cake be made ahead of time?

Definitely! Pistachio Ooey Gooey Butter Cake is actually even better the next day as the flavors meld. Simply bake, let cool, cover, and store in the fridge until you’re ready to slice and serve.

Final Thoughts

No matter the occasion, Pistachio Ooey Gooey Butter Cake brings a fun twist and a touch of luxury to the dessert table. If you love pistachios and adore gooey treats, don’t wait—gather those simple ingredients and let this recipe become your new favorite indulgence!

Pistachio Ooey Gooey Butter Cake Recipe

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4.7 from 13 reviews

Author: admin
Total Time: 1 hour
Yield: 12 servings 1x
Diet: Vegetarian

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Description

Indulge in the rich, decadent flavors of Pistachio Ooey Gooey Butter Cake. This delightful dessert combines a buttery crust with a creamy pistachio filling, topped with crunchy chopped pistachios for added texture.

Ingredients

Scale

Cake Crust:

1 box white cake mix
1/2 cup unsalted butter, melted
1 large egg
1 box (3.4 oz) instant pistachio pudding mix

Cream Cheese Filling:

8 oz cream cheese, softened
2 large eggs
1/2 cup unsalted butter, melted
3 1/2 cups powdered sugar
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract

Topping:

1/2 cup chopped pistachios (optional)

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Instructions

Prepare the Crust: Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking pan. Combine white cake mix, pistachio pudding mix, 1 egg, and melted butter. Press into the pan.
Make the Filling: Beat cream cheese until smooth, add eggs, melted butter, extracts, and powdered sugar. Spread over crust.
Bake: Bake for 40–45 minutes until edges are set and golden. Cool before slicing. Top with chopped pistachios.