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Baked pistachio cream gooey butter cake in pan with golden edges and swirled pistachio top.

Pistachio Cream Gooey Butter Cake

Pistachio cream gooey butter cake recipe with simple ingredients. Rich, creamy pistachio butter cake perfect for any occasion. Get the secret now!
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Prep Time 20 minutes
Cook Time 35 minutes
Cooling Time 2 hours
Total Time 55 minutes
Servings: 28 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Base Layer
  • 1 box Yellow Cake Mix (18.25 oz / 517g)
  • ½ cup Salted Butter melted (113g)
  • 1 Large Egg
Cream Layer
  • 8 oz Cream Cheese softened (226g)
  • 1 Large Egg
  • 1 tsp Vanilla Extract (5ml)
  • ½ cup Salted Butter melted (113g)
  • 1 box Powdered Sugar (16 oz / 454g)
  • ½ cup Pistachio Butter (120g)
  • Flaky Sea Salt for sprinkling, to taste

Equipment

  • 9x13-inch baking dish
  • Hand mixer
  • Large mixing bowls
  • Measuring cups and spoons
  • rubber spatula
  • Sharp knife
  • wire cooling rack

Method
 

  1. Preheat your oven to 350°F (175°C). Line a 9x13-inch baking dish with parchment paper, leaving overhang for easy removal.
  2. In a large bowl, mix cake mix, melted butter, and egg until crumbly but cohesive. Press firmly into the prepared pan to form an even base.
  3. In another bowl, beat softened cream cheese, egg, vanilla, and melted butter until smooth. Gradually add powdered sugar until glossy and creamy.
  4. Spread cream mixture evenly over the base. Drop spoonfuls of pistachio butter across the surface and swirl gently with a knife to create marbled patterns.
  5. Bake for 30–35 minutes until edges are set and center still jiggles slightly. Cool completely before slicing. Sprinkle with flaky sea salt before serving.

Notes

Try variations like adding citrus zest, spices, or swirling in Nutella. For gluten-free, use a certified GF cake mix. Cake improves overnight in flavor and texture—store chilled for best results. Serve with whipped cream or berries for a balanced finish.