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Hero shot of pistachio ooey gooey butter cake in baking dish with one slice being lifted to show gooey layers

Ultimate Pistachio Ooey Gooey Butter Cake

This pistachio ooey gooey butter cake features a buttery pistachio crust topped with a rich cream cheese custard layer. The perfect combination of convenience and homemade goodness that serves 30 people and stays perfectly jiggly even after cooling.
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Prep Time 15 minutes
Cook Time 40 minutes
Cooling Time 2 hours
Total Time 2 hours 55 minutes
Servings: 30 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Crust Layer
  • 15.25 oz yellow cake mix Duncan Hines or Betty Crocker work best
  • 2 boxes instant pistachio pudding mix 3.4 oz each, Jell-O brand provides richest color
  • 1 large egg room temperature
  • ¾ cup butter melted, salted or unsalted
Custard Layer
  • 8 oz cream cheese softened to room temperature
  • 3 large eggs room temperature
  • 1 box instant pistachio pudding mix 3.4 oz, remaining box
  • 1 lb powdered sugar about 3 3/4 cups, sift if lumpy
  • ¼ teaspoon almond extract enhances pistachio flavor
Optional for Serving
  • cherry pie filling optional
  • vanilla ice cream optional

Equipment

  • 9x13-inch baking dish
  • Electric mixer
  • Two mixing bowls
  • Measuring cups and spoons
  • Wire whisk

Method
 

  1. Preheat oven to 350°F. Generously grease a 9x13 inch baking dish with butter.
  2. In a medium mixing bowl, whisk together the yellow cake mix and two boxes of pistachio pudding mix until evenly combined.
  3. Add one egg and melted butter to the dry ingredients. Stir just until you have a stiff, cohesive batter. Don't overmix.
  4. Press the batter firmly and evenly into the prepared baking dish, reaching all corners to create a level foundation layer.
  5. In a large mixing bowl, beat the softened cream cheese with the remaining 3 eggs until completely smooth and lump-free.
  6. Add the remaining box of pistachio pudding mix, powdered sugar, and almond extract. Beat on medium speed for 2-3 minutes until glossy and well combined.
  7. Pour the custard mixture over the pressed crust, spreading gently to cover completely.
  8. Bake for 35-40 minutes, until edges are set and lightly golden but the center still has a slight jiggle when gently shaken.
  9. Remove from oven and let cool completely at room temperature for about 2 hours before cutting into squares.

Notes

Room temperature ingredients mix more easily and create smoother texture. The center should remain slightly jiggly for the signature ooey gooey texture. This cake improves after chilling overnight - the flavors meld and texture becomes more luxurious. Store covered in refrigerator for up to 1 week. Can be frozen for up to 3 months.