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Easy Pistachio Gooey Butter Cake Dessert

A delightful dessert blending rich, buttery cake with a creamy pistachio filling, perfect for any gathering.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 270
Ingredients Method Notes

Ingredients
  

For the Cake Layer
  • 1 package yellow cake mix Use any brand for best results.
  • 1/2 cup unsalted butter, melted Ensure it's fully melted for mixing.
  • 1 large egg Room temperature for better incorporation.
For the Pistachio Layer
  • 1 package pistachio instant pudding mix (3.4 oz) Can substitute with other nut flavors if desired.
  • 8 oz cream cheese, softened Make sure it's at room temperature.
  • 3 large eggs Add one at a time for better mixing.
  • 1 lb powdered sugar Sift before measuring for a smoother mix.
  • 1/2 cup powdered sugar for dusting (optional) Adds a nice finishing touch.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease a 9x13 inch baking dish to prevent sticking.
  2. In a mixing bowl, combine the yellow cake mix, melted butter, and one egg. Mix until well combined and smooth. Spread this mixture evenly in the bottom of your prepared baking dish.
Making the Pistachio Layer
  1. In another bowl, beat the softened cream cheese until smooth. Add the pistachio pudding mix and mix well.
  2. Add the three eggs one at a time, mixing after each addition. Gradually add the powdered sugar and mix until combined and creamy.
Combining and Baking
  1. Pour the pistachio filling over the cake layer in the baking dish, spreading it gently with a spatula.
  2. Place the dish in the preheated oven and bake for about 40 to 45 minutes, or until the top is set and slightly golden around the edges.
  3. Allow the dessert to cool completely. Optionally, dust with powdered sugar before slicing into squares. Serve and enjoy!

Notes

For optimal results, let the cake cool completely before slicing to maintain structure. Store in the refrigerator for up to one week, or freeze for up to two months.