If you have a soft spot for desserts that strike the perfect balance between creamy, sweet, and a little nutty, you’re going to adore this Pistachio Ooey Gooey Butter Cake Recipe. It’s the kind of cake that sneaks up on you with its luscious texture and irresistible pistachio flavor, melting in your mouth with every bite. Think buttery crust paired with an ultra-smooth, pudding-infused filling studded with crunchy chopped pistachios—a true celebration of texture and indulgence. Whether you’re a seasoned baker or just looking for a dessert that wow’s every guest, this Pistachio Ooey Gooey Butter Cake Recipe is a gem that’s easy to make and impossible to forget.
Ingredients You’ll Need
The magic of the Pistachio Ooey Gooey Butter Cake Recipe lies in its beautifully simple yet thoughtful ingredients. Each one plays its part—creating the tender crust, the velvety filling, and that perfect pistachio punch you crave. You’ll find most of these are pantry staples with a nutty twist that bring color, flavor, and that signature ooey gooey charm to life.
- White or yellow cake mix: Forms the soft and buttery base, with yellow bringing extra richness and color.
- Unsalted butter: Adds moisture and a deep buttery flavor, essential for the crust’s soft texture.
- Eggs: Help bind the crust and create a creamy, smooth filling that’s luxuriously thick.
- Cream cheese: Softened to perfection, it creates the rich, tangy filling that balances sweetness.
- Vanilla extract: Enhances all the flavors, adding warmth and depth.
- Instant pistachio pudding mix: The secret to that unique pistachio flavor and a wonderfully silky filling.
- Powdered sugar: Sweetens the filling and ensures a smooth, lump-free texture.
- Chopped pistachios: Stirred into the filling and sprinkled on top for delightful crunch and nutty bursts.
How to Make Pistachio Ooey Gooey Butter Cake Recipe
Step 1: Prepare the crust
Start by preheating your oven to 350°F (175°C) and greasing a 9×13-inch baking dish. In a medium bowl, mix together your cake mix, melted butter, and one egg. This simple combination will come together as a soft dough—press it evenly across the bottom of your pan to form the base layer. This buttery crust sets the stage for all the ooey gooey goodness to come.
Step 2: Make the filling
In a separate large bowl, beat your softened cream cheese until completely smooth—this step is key to a creamy filling sans lumps. Then add in the remaining two eggs, the vanilla extract, and your instant pistachio pudding mix. Beat everything until well combined. Slowly incorporate the powdered sugar little by little, keeping the texture silky and rich. Finally, fold in the chopped pistachios, which will give the filling a delightful nuttiness and some crunch.
Step 3: Assemble and bake
Pour the luscious filling over your prepared crust, spreading it out evenly to cover every inch. Place the pan in the oven and bake for 40 to 45 minutes. You want to see golden edges and a center that’s set but still has a gentle jiggle—this ensures the cake stays moist and “gooey,” capturing its signature ooey gooey texture. Be careful not to overbake to keep that perfect pistachio creaminess.
Step 4: Cool and chill
Once baked, let the cake cool completely at room temperature. After it’s cool, pop it into the refrigerator for at least 2 hours. This chilling step is essential; it helps the cake firm up slightly while allowing the flavors to meld beautifully. Just before serving, sprinkle additional chopped pistachios on top for that irresistible finishing touch.
How to Serve Pistachio Ooey Gooey Butter Cake Recipe
Garnishes
Sprinkling extra chopped pistachios over the top is a classic finishing touch that adds texture and visual appeal. For an extra festive look, dust with a little powdered sugar or drizzle some melted white chocolate for a touch of sweetness that complements the nutty base wonderfully.
Side Dishes
This cake pairs wonderfully with light accompaniments like fresh berries or a tangy citrus sorbet. These help balance the rich sweetness with freshness and acidity, making each bite a well-rounded experience. A dollop of lightly whipped cream also adds creaminess without overpowering the pistachio layers.
Creative Ways to Present
Try cutting the cake into bite-sized squares for a party platter or layering it with whipped cream and crushed pistachios in small glasses for an elegant trifle twist. It also shines beautifully served with a scoop of vanilla ice cream, making it a standout dessert at any gathering.
Make Ahead and Storage
Storing Leftovers
Once cooled and chilled, store the cake in an airtight container in the refrigerator. It keeps well for up to 4 days, maintaining that perfect ooey gooey texture. Just be sure to cover it tightly to prevent it from absorbing any fridge odors.
Freezing
If you want to keep this cake longer, freezing is a great option. Wrap individual slices or the whole cake securely in plastic wrap, then place in a freezer-safe container. It will keep its lovely flavor and texture for up to 2 months. Thaw overnight in the refrigerator before serving.
Reheating
For a fresh-from-the-oven feel, warm slices briefly in the microwave—about 15 to 20 seconds. This brings back some of the gooey warmth that makes this cake so irresistible, especially if serving chilled leftovers.
FAQs
Can I use white cake mix instead of yellow in the Pistachio Ooey Gooey Butter Cake Recipe?
Absolutely! White cake mix works just fine and makes for a lighter color, but yellow cake mix provides extra richness and a slight buttery flavor that enhances the overall taste. Both yield delicious results, so it’s a matter of personal preference.
Do I have to use instant pistachio pudding mix?
Instant pistachio pudding mix is key for both flavor and texture, lending that unmistakable pistachio taste and a silken, thick filling. Substituting with another pudding mix may alter the final flavor, so if you really want the signature taste, stick with the pistachio version.
Can I make this cake gluten-free?
You can if you find a gluten-free white or yellow cake mix. Just make sure your pudding mix and other ingredients are also gluten-free. The process remains the same and the result just as delicious!
Why does the filling stay slightly jiggly when baked?
The center is meant to stay just set but a little jiggly to give that ooey gooey texture this cake is famous for. Overbaking will firm it up too much and lose that luscious mouthfeel.
Is it better to serve this cake chilled or at room temperature?
This cake tastes delightful either way. Chilled, it’s firmer and very refreshing; at room temperature, it’s softer and even more gooey. Try both to see which you prefer!
Final Thoughts
If you’re after a dessert that feels like a treasured treat with every forkful, this Pistachio Ooey Gooey Butter Cake Recipe is all you need. With its buttery base, creamy pistachio filling, and irresistible texture, it’s the kind of cake that gets everyone asking for seconds. Grab your ingredients, get baking, and treat yourself to a little slice of pistachio paradise—you won’t regret it!
Print
Pistachio Ooey Gooey Butter Cake Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour (plus chilling time)
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Pistachio Ooey Gooey Butter Cake is a decadent and rich dessert combining a buttery cake crust with a creamy pistachio pudding filling. With a smooth cream cheese base infused with instant pistachio pudding and topped with crunchy chopped pistachios, it offers a perfect balance of textures and flavors, making it a delightful treat for any occasion.
Ingredients
For the crust:
- 1 box (15.25 oz) white or yellow cake mix
- ½ cup unsalted butter, melted
- 1 large egg
For the filling:
- 1 package (8 oz) cream cheese, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 box (3.4 oz) instant pistachio pudding mix
- 2 cups powdered sugar
- ½ cup chopped pistachios (plus more for topping if desired)
Instructions
- Preheat and prepare pan: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish thoroughly to prevent sticking.
- Make the crust: In a medium bowl, combine the cake mix, melted butter, and 1 egg. Mix until a soft dough forms. Press this dough evenly into the bottom of the prepared baking pan to create the base crust layer.
- Prepare the filling: In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Add the remaining 2 eggs, vanilla extract, and instant pistachio pudding mix. Beat the mixture until well blended. Gradually add the powdered sugar and continue mixing until the mixture is smooth. Finally, fold in the chopped pistachios carefully to distribute evenly.
- Assemble and bake: Pour the prepared filling over the crust in the baking dish and spread it evenly. Bake in the preheated oven for 40–45 minutes until the edges turn golden and the center is just set but still slightly jiggly. Avoid overbaking to maintain gooey texture.
- Cool and chill: Allow the cake to cool completely at room temperature. Then refrigerate it for at least 2 hours to set fully before slicing. Optionally, sprinkle additional chopped pistachios on top before serving.
Notes
- For extra richness and flavor, use yellow cake mix instead of white.
- This cake tastes delicious served chilled or at room temperature.
- The cake can be made a day ahead to enhance flavor and texture.
