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Pistachio Sticky Butter Cake

A nostalgic dessert that combines a buttery cake base with a creamy pistachio filling, creating a gooey treat perfect for any gathering.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 12 servings
Course: Dessert, Sweet Treat
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the cake base
  • 15.25 ounce yellow cake mix
  • 2 box instant pistachio pudding mix Use 3.4 ounce boxes
  • 1 large egg One of the four eggs needed
  • 3/4 cup butter, melted 1 1/2 sticks
For the filling
  • 1 8 ounce cream cheese, softened Bring to room temperature for smooth blending
  • 1 box instant pistachio pudding mix Use the third 3.4 ounce box
  • 3 large eggs Remaining eggs needed for the filling
  • 1 pound powdered sugar About 3 3/4 cups
  • 1/4 teaspoon almond extract Optional, enhances flavor
For serving (optional)
  • Cherry pie filling
  • Vanilla ice cream

Method
 

Preparation
  1. Preheat oven to 350°F and grease a 9x13 inch baking dish.
  2. In a medium mixing bowl, whisk together the yellow cake mix and 2 boxes of instant pistachio pudding mix.
  3. Add in 1 egg and melted butter, stirring to form a stiff batter.
  4. Press the batter into the bottom of the greased pan, creating an even layer.
  5. In a separate mixing bowl, combine cream cheese, remaining 3 eggs, remaining instant pistachio pudding, and powdered sugar.
  6. Use an electric mixer to beat the filling until smooth.
  7. Pour the filling over the pressed batter in the baking dish.
Baking
  1. Bake for 35 to 40 minutes, until the edges are done and the center is still jiggly.
  2. Remove from oven and allow to cool before cutting.

Notes

For serving, slice into generous squares and enjoy warm or at room temperature with a scoop of vanilla ice cream and cherry pie filling. Store in the refrigerator for up to 4–5 days or freeze individual portions for up to 2 months.