: Easy
Prep Time
: 5 Min
Cook Time
: 35 Min
Total Time
: 40 Min
Pistachio ooey gooey butter cake is one of those desserts that delivers on every level—flavor, texture, and nostalgia. With a chewy, buttery base and a jiggly pistachio cream cheese topping, this cake is everything we love about classic Southern baking, with a fun twist. In this article, you’ll discover how to make it in under 40 minutes, why it’s become a crowd-favorite, and a few smart serving ideas to make it truly shine.
If you grew up around potlucks, church gatherings, or family reunions, there's a good chance you’ve tasted a version of ooey gooey butter cake. But the first time I bit into a pistachio ooey gooey butter cake, I realized this was something truly special. It wasn’t just dessert—it was an experience. The center was soft like pudding, the top was crisp and golden, and the green hint of pistachio added a surprise twist that felt both retro and refreshing.
It was Emma from our Flavor Grove team who brought it to one of our team brunches. She pulled it from her tote like it was a family heirloom—and honestly, it kind of is. “Don’t let the color fool you,” she warned, as she sliced into the barely-set center. By the second bite, we were all converts. That’s the thing about pistachio ooey gooey butter cake—it doesn’t try too hard. It just wins you over with flavor, texture, and a hint of nostalgia. And trust me, it gets even better with a scoop of vanilla ice cream and a spoonful of cherry pie filling.
The genius of this dessert is its structure. It’s got a dense, chewy base that feels like cookie dough meets cake, and a creamy top that stays soft even after baking. The addition of pistachio pudding creates a light nutty flavor and turns the whole cake into something more interesting than just sweet. It’s still comfort food—but with a little flair.
The balance of sweet and salty, soft and crisp, makes every bite crave-worthy. It's no wonder this variation has become one of the most popular spins on the classic. And if you're already a fan of pistachio flavors (like in our pistachio butter recipe), this dessert is your next go-to.
There’s something quietly genius about pistachio pudding mix. It’s sweet, a little nutty, and surprisingly smooth when baked. In this recipe, it pulls double duty: giving the base a soft, chewy texture and transforming the cream cheese layer into a luscious, gooey top. The flavor is subtle but distinct—never overpowering, just enough to make people say, “Wait…what’s in this?” It’s that element of surprise that makes this pistachio ooey gooey butter cake a standout.
Pudding mix also acts as a stabilizer, helping the cake bake evenly while keeping the center from setting too firm. That’s crucial for a dessert like this—where “ooey gooey” isn’t just a name, it’s a texture you want to get right. Compared to traditional butter cake, this pistachio version feels lighter and more modern without losing any of that comforting richness.
And let’s not overlook the color. That soft green hue gives the cake a fun visual twist. It looks festive during holidays, but it’s subtle enough for everyday baking too. This is the kind of dessert that looks just as great on a potluck table as it does served after a cozy dinner at home. For more ideas using light, creamy fillings, check out our cottage cheese with peanut butter fruit dip for a no-bake snack option.
This dessert follows a two-layer method. The base is simple: yellow cake mix, pistachio pudding, butter, and one egg. It forms a soft dough that presses into the baking dish like a thick crust. This layer bakes into a chewy bottom with just enough firmness to support the top without drying out.
The top layer is where the magic happens. It combines softened cream cheese, powdered sugar, three eggs, and the final box of pistachio pudding mix. The eggs and pudding make the topping puff slightly as it bakes, but the goal is not a fluffy cake. Instead, it should stay soft and barely set in the center. That’s what gives it the signature gooey texture you can’t fake.
You’ll want the edges to be firm, golden brown, and slightly crackled. But don’t wait for the center to firm up—it should jiggle a little when you pull it from the oven. As it cools, the layers settle into each other, creating that addictive soft chew.
Let’s get straight to the good stuff: this cake is as easy to make as it is delicious. Start with your crust. In a medium mixing bowl, whisk together a 15.25-ounce box of yellow cake mix and two boxes of instant pistachio pudding mix. Add in one egg and ¾ cup of melted butter—this combination creates a dense, dough-like batter. Stir until fully incorporated, and press it into a greased 9x13-inch baking dish. This forms the chewy base of your pistachio ooey gooey butter cake, and you want it packed evenly to hold up the luscious top layer.
This base bakes into a golden crust with a chewy edge and a soft center that supports all the gooey glory that’s about to be poured on top. Think of it like the buttery crust of a pie, but softer and slightly nutty thanks to the pudding mix.
Now, onto the cream cheese topping that turns this into the ultimate gooey dessert. In a large mixing bowl (or stand mixer), blend 8 ounces of softened cream cheese, the remaining box of pistachio pudding mix, three eggs, a teaspoon of almond extract (optional, but so good), and one pound of powdered sugar (about 3¾ cups). Beat until smooth and pourable.
Pour this mixture gently over the pressed crust layer. Don’t spread aggressively—it’ll settle evenly on its own. Pop the dish into a preheated 350°F oven and bake for about 35–40 minutes. You’re looking for edges that are fully baked and golden, but the center should remain jiggly. That jiggle is what creates the dreamy gooey texture when cooled.
Resist the urge to overbake! It should look slightly underdone in the center when it comes out—just like a famous crab bomb where you want the interior juicy, not dried out.
Once out of the oven, let it cool fully before slicing. This helps the topping set into its classic soft-cheesecake-like texture. Want to serve it with flair? Add a scoop of vanilla ice cream and a spoonful of cherry pie filling for the full nostalgic diner-style effect.
Preheat your oven to 350°F. Grease a 9x13-inch baking dish and set aside.
In a medium bowl, whisk together the yellow cake mix and 2 boxes of pistachio pudding mix. Add 1 egg and the melted butter. Stir until a thick, stiff batter forms.
Press the batter evenly into the bottom of the prepared baking dish, forming a firm, even layer.
In a large bowl or stand mixer, combine the softened cream cheese, remaining 3 eggs, the last box of pistachio pudding mix, almond extract, and powdered sugar. Beat until completely smooth and fluffy.
Pour the cream cheese topping evenly over the crust. Use a spatula to gently spread it if needed—it will level out as it bakes.
Place the baking dish in the oven and bake for 35–40 minutes. The edges should be golden and set, while the center remains slightly jiggly.
Remove the cake from the oven and allow it to cool completely in the pan. This helps it set before slicing into squares or slices.
Serve as-is, or top each slice with cherry pie filling and a scoop of vanilla ice cream for a decadent twist.
Once your pistachio ooey gooey butter cake is cool and set, you’ll notice that perfectly crackled top and soft center just waiting to be sliced. Use a sharp knife and clean it between cuts—this cake is sticky (in the best way) and you'll want neat squares for serving. For extra flair, top it with a dollop of whipped cream or vanilla ice cream. Even better? Spoon over a bit of cherry pie filling—the tangy fruit cuts through the sweetness and adds a nostalgic, sundae-like touch.
You can serve this cake slightly warm or fully cooled, but if you reheat it, go slow. A few seconds in the microwave (under 15) will soften the center without drying the edges. This reheating trick is similar to what we use with our melted mozzarella and ranch chicken bombs to preserve gooey texture.
Don’t be afraid to serve this for brunch or special breakfasts—it pairs surprisingly well with strong coffee and a savory egg dish. It also holds its own on any holiday dessert table, right alongside heavier pies and cheesecakes.
One of the best things about this cake? It freezes beautifully. Wrap individual pieces in plastic wrap and then foil, or stack them in an airtight container with parchment paper between layers. Frozen, it’ll last up to 2 months. When ready to eat, thaw overnight in the fridge or microwave gently until warm and gooey again.
Storage-wise, it’ll keep at room temperature for up to 2 days, or in the fridge for about 5 days. Just make sure it’s tightly covered to keep it from drying out. Because of the cream cheese layer, refrigeration is ideal if you’re not serving the same day.
This cake is all about comfort, flexibility, and bold flavor with very little effort—just the way we like it here at Flavor Grove.
It’s soft, rich, and ultra-sweet with a buttery crust and a creamy, custard-like topping. The pistachio version adds a nutty, mellow twist that balances the sugary layers.
Some call it “chess cake” or “butter bars,” especially in the South. It's closely tied to St. Louis-style butter cake, which inspired the classic version.
Pistachio offers a subtle nuttiness that complements sweet desserts without overpowering them. In this cake, the pudding keeps it moist and adds a distinct, nostalgic flavor.
Legend has it a baker in St. Louis accidentally reversed proportions of butter and flour in a coffee cake and ended up with a gooey masterpiece. It stuck around because it was too delicious not to.
This pistachio ooey gooey butter cake proves that unforgettable desserts don’t need to be complicated. It’s quick to mix, easy to bake, and totally crowd-pleasing. Whether you serve it fresh out of the oven or pull it from the freezer for a surprise treat, it’s a surefire win every time.
At Flavor Grove, we believe that the best recipes don’t require stress—just smart shortcuts, reliable results, and a little fun. If you’ve never made a gooey butter cake before, this pistachio version is the perfect place to start.
