Description
Indulge in the rich and decadent flavors of this Pistachio Gooey Butter Cake that never fails to impress. With a buttery crust, creamy pistachio filling, and a gooey center, this cake is a true delight for any occasion.
Ingredients
Scale
Cake Base:
- 1 cup Unsalted Butter (softened)
- 1 cup Granulated Sugar
- 2 large Eggs (or flaxseed mixture for vegan option)
- 2 cups All-Purpose Flour (or gluten-free flour for gluten-free option)
- 1 tbsp Baking Powder (ensure freshness)
Pistachio Filling:
- 8 oz Cream Cheese (softened)
- 1 pkg Pistachio Pudding Mix (can substitute with other nut-flavored pudding mixes)
- 1 cup Chopped Pistachios (alternatives include walnuts or pecans)
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and prepare a 9×13 inch baking dish with non-stick spray.
- Cream butter and sugar: Cream together softened butter and granulated sugar in a mixing bowl until light and fluffy.
- Add eggs: Mix in the eggs one at a time, allowing each to incorporate well.
- Combine dry ingredients: Combine all-purpose flour and baking powder into the mixture until a thick batter forms.
- Spread batter: Spread this batter evenly into the prepared baking dish.
- Prepare filling: Beat softened cream cheese and sugar until creamy and smooth.
- Add eggs: Add in the eggs one by one, mixing well after each addition.
- Fold in nuts: Fold in chopped pistachios gently into the cream cheese mixture.
- Pour filling: Pour it over the crust, ensuring an even spread.
- Bake: Bake for 40-45 minutes until the top is golden brown and the center remains gooey.
- Cool and serve: Cool the cake slightly before slicing into squares.
Notes
- You can refrigerate any leftovers for up to 3 days for a delicious treat later.
- Experiment with different nuts for unique flavor variations.
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 22g
- Sodium: 280mg
- Fat: 23g
- Saturated Fat: 13g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 90mg