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Pistachio Cream Gooey Butter Cake

A delicious dessert featuring a crispy top layer and a gooey, creamy pistachio filling, perfect for family gatherings.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 12 servings
Course: Dessert, Sweet Treat
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the cake layer
  • 1 box yellow cake mix
  • 1/2 cup unsalted butter, melted
  • 1 large egg
For the creamy filling
  • 8 oz cream cheese, softened Ensure it's at room temperature for best consistency.
  • 4 cups powdered sugar
  • 1 cup pistachio pudding mix
  • 2 large eggs
  • 1 cup milk

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a large bowl, combine the yellow cake mix, melted butter, and 1 egg. Mix until smooth.
  3. Pour the mixture into a greased 9x13-inch baking dish, spreading it evenly.
Making the Filling
  1. In another bowl, beat the softened cream cheese with an electric mixer until smooth.
  2. Gradually add in the powdered sugar and mix well.
  3. Add the pistachio pudding mix and mix until combined.
  4. Toss in 2 eggs and 1 cup of milk, continuing to mix until fluffy.
Baking
  1. Carefully pour the creamy filling over the cake layer in the baking dish.
  2. Bake in the preheated oven for 40 to 45 minutes until the top is set but slightly gooey in the middle.
  3. Allow to cool before cutting into squares. Serve warm or at room temperature.

Notes

Make sure your cake mix and other ingredients are Halal-friendly. Watch baking time to prevent overbaking—remove while still jiggles in center as it firms up upon cooling. Store leftovers in an airtight container in the fridge for 3 to 5 days, or freeze for up to 3 months.