Description

A rich and decadent cake featuring the creamy texture of gooey butter with the delightful crunch and flavor of pistachios, making it the ultimate indulgence for dessert lovers.

Ingredients

Units Scale

1 box yellow cake mix
1/2 cup unsalted butter, melted
1 large egg
1 cup powdered sugar
8 oz cream cheese, softened
1/4 cup unsalted butter, softened
2 large eggs
1 teaspoon vanilla extract
1/2 cup shelled pistachios, chopped
1/4 teaspoon salt
Powdered sugar for dusting

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Instructions

Preheat oven to 350°F (175°C). Grease a 9×13-inch baking pan with butter or non-stick spray.
In a large bowl, combine the cake mix, melted butter, and one egg. Mix until well combined, and spread this mixture evenly into the bottom of the prepared pan.
In another bowl, beat together the cream cheese, softened butter, and eggs until smooth and creamy.
Mix in the powdered sugar, vanilla extract, chopped pistachios, and salt. Pour this mixture over the cake batter in the pan, spreading evenly.
Bake for 35–40 minutes or until the center is just set and the edges are golden brown. The cake should be slightly gooey in the center.
Let cool completely in the pan. Once cooled, dust with powdered sugar before serving. Slice into squares and enjoy!

Notes

For an extra pistachio flavor, you can sprinkle additional chopped pistachios on top before baking.
Make sure the cake doesn’t overbake; it should remain gooey in the middle for the best texture.
This cake can be refrigerated for up to 3 days or frozen for longer storage.
If you prefer, you can substitute the yellow cake mix with a white or vanilla cake mix for a different flavor base.

Nutrition

Serving Size: 1 square (approx.)
Calories: 230 kcal
Sugar: 22 g
Sodium: 170 mg
Fat: 14 g
Saturated Fat: 6 g
Unsaturated Fat: 6 g
Trans Fat: 0 g
Carbohydrates: 24 g
Fiber: 1 g
Protein: 3 g
Cholesterol: 45 mg