Pistachio Cream Gooey Butter Cake
This Pistachio Gooey Butter Cake is rich, creamy, and loaded with nutty pistachio cream that melts right into a buttery vanilla base. It’s chewy on the edges, jiggly in the center, and so dang addictive.
Ingredients
For the Crust:
- 1 box Yellow Cake Mix
- ½ cup Salted Butter melted
- 1 large Egg
For the Filling:
- 8 oz Cream Cheese room temperature
- 3 cups Powdered Sugar
- ½ cup Salted Butter melted
- 2 large Eggs
- 1 teaspoon Vanilla Extract
- ¾ cup Pistachio Cream
- ½ teaspoon Flaky Salt
Instructions
- Preheat oven to 350°F (175°C).
- In a large bowl, use a hand mixer to beat together the cake mix, melted butter, and egg until combined—about 2 minutes. Press into the bottom of the parchment paper-lined baking dish.
- Wipe out that same bowl (doesn’t have to be all the way clean!). Add the cream cheese, egg, vanilla, and melted butter and use a hand mixer to beat it until smooth. Mix in the powdered sugar, cup by cup, until it’s smooth and creamy.
- Add to the baking dish then add spoonfuls of the pistachio butter all over the top of the filling and swirl gently with a knife to create a cute organic pattern - making sure to stay on the surface layer.
- Place it in the oven and bake for 30–35 minutes, or until the edges are set and starting to turn golden brown but the center is still jiggly.
- Let cool and stiffen slightly before cutting into squares.
- Sprinkle with flaky salt before serving.
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