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Pistachio Cream Gooey Butter Cake Recipe

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4.2 from 8 reviews

This Pistachio Cream Gooey Butter Cake combines a classic yellow cake base with a rich, creamy cream cheese filling swirled with luxurious pistachio cream. Baked to perfection with a slightly crunchy edge and a gooey center, it’s a decadent dessert perfect for sharing at any gathering.

Ingredients

Crust

  • 1 box Yellow Cake Mix
  • 1/2 cup Salted Butter, melted
  • 1 large Egg

Filling

  • 8 oz Cream Cheese, room temperature
  • 3 cups Powdered Sugar
  • 1/2 cup Salted Butter, melted
  • 2 large Eggs
  • 1 teaspoon Vanilla Extract
  • 3/4 cup Pistachio Cream
  • 1/2 teaspoon Flaky Salt, for sprinkling

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it’s ready for baking the cake evenly.
  2. Prepare Crust: In a large bowl, use a hand mixer to beat together the yellow cake mix, melted butter, and one egg until fully combined, about 2 minutes. Press this mixture evenly into the bottom of a parchment paper-lined 9×13-inch baking dish to form the crust.
  3. Make Filling: Wipe out the same bowl (cleaning is not necessary). Add the cream cheese, two eggs, vanilla extract, and melted butter; beat with a hand mixer until smooth. Gradually add the powdered sugar, one cup at a time, mixing until the filling is creamy and smooth.
  4. Assemble Cake: Pour the cream cheese filling over the crust in the baking dish. Drop spoonfuls of pistachio cream evenly over the top, then use a knife to gently swirl the pistachio cream into the filling, creating an organic marbled pattern without going too deep.
  5. Bake: Bake in the preheated oven for 30 to 35 minutes, until the edges are set and turning golden brown, but the center remains slightly jiggly for that gooey texture.
  6. Cool: Allow the cake to cool completely, letting it set and stiffen slightly before cutting it into squares.
  7. Serve: Sprinkle the top with flaky salt just before serving to enhance the flavors and balance the sweetness.

Notes

  • Use room temperature cream cheese to ensure a smooth filling.
  • Do not overbake; the center should remain slightly jiggly to preserve the gooey texture.
  • Parchment paper makes for easy removal and clean-up.
  • If pistachio cream is unavailable, you can substitute with pistachio butter or finely ground pistachios mixed with a bit of honey or cream.
  • Store leftovers refrigerated and best consumed within 3 days for optimal freshness.

Find it online: https://bitezly.com/pistachio-cream-gooey-butter-cake-recipe/