Description
A rich and decadent Pistachio Cream Gooey Butter Cake featuring a gooey buttery center and a crispy top, perfect for sharing with friends and family.
Ingredients
Scale
- 1 cup unsalted butter
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 8 oz cream cheese
- 3 large eggs
- 1 tsp pure vanilla extract
- 1 cup all-purpose flour
- 1 package (3.4 oz) pistachio pudding mix
- 1/2 cup milk or cream
Instructions
- Preheat your oven to 350°F (175°C), and grease a 9×13-inch baking pan.
- Cream the butter and sugars until light and fluffy, about 2-3 minutes.
- Mix in the cream cheese until fully incorporated.
- Add the eggs one at a time, mixing well after each addition. Then, stir in the vanilla extract.
- In a separate bowl, mix together the flour and pistachio pudding mix.
- Gradually add the dry mixture to the wet mixture, stirring in the milk until just combined.
- Pour the batter into the greased baking dish, spreading it evenly.
- Bake for 30-35 minutes, until the edges pull away from the pan while the center remains soft.
- Allow to cool in the pan for about 10 minutes before slicing. Dust with powdered sugar and serve with whipped cream if desired.
Notes
For a dairy-free option, use coconut oil instead of butter. For a vegan version, substitute cream cheese with silken tofu.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 18g
- Sodium: 350mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 55mg
Keywords: Pistachio, Cake, Dessert, Gooey Butter Cake, Baking