Description
A delightful dessert with a sweet and creamy filling atop a rich, buttery crust, featuring a unique pistachio flavor.
Ingredients
Scale
- 1 box yellow cake mix
- 1/2 cup unsalted butter, melted
- 1 large egg
- 8 oz cream cheese, softened
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 tsp almond extract (optional)
- 1 (3.4 oz) box pistachio instant pudding mix
- 2 cups powdered sugar
- 1/2 cup chopped pistachios (plus extra for topping)
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan or a round tart pan.
- In a bowl, mix the cake mix, melted butter, and egg until a crumbly dough forms. Press this dough evenly into the bottom of the prepared pan to create the crust.
- In another bowl, beat the cream cheese until smooth. Add in the eggs, vanilla extract, almond extract (if using), and pistachio pudding mix. Mix until everything is combined.
- Gradually add the powdered sugar to the mixture, followed by the melted butter. Beat until the mixture is creamy and smooth.
- Fold in the chopped pistachios gently.
- Spread the creamy filling evenly over the crust in the pan.
- Bake for 35–40 minutes, or until the edges are golden but the center is still slightly gooey. Be careful not to overbake!
- Let the cake cool, then chill slightly before serving. Garnish with extra pistachios on top.
Notes
Best served warm or at room temperature, optionally with whipped cream or vanilla ice cream. Store in an airtight container in the refrigerator for up to 3-4 days or freeze for longer storage.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 20g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 45mg
Keywords: pistachio, dessert, gooey butter cake, cake, party recipe