Introduction
There’s something about a warm pan of sticky butter cake that feels like sitting on Grandma’s screened porch—sweet, a touch nutty, and whispering of Sunday supper. If you love gooey, nostalgic treats, my little kitchen always pairs well with my Christmas Gooey Butter Cookies to finish a meal with a sigh.
Why make this recipe
Make this Pistachio Sticky Butter Cake when you want a dessert that hugs the whole family—not fussy, impossibly rich, and made from pantry-friendly staples. It’s the kind of thing that shows up at potlucks and holiday tables; neighbors ask for the recipe and children hover for the first warm slice. If you enjoy gooey desserts with a familiar comfort, you might also like the texture and depth of my Gooey Chocolate Cake, which pairs well with a scoop of vanilla.
How to make Pistachio Sticky Butter Cake
This cake is a two-layer affair: a sturdy, pressed cake base and a creamy, pistachio-spiked topping that bakes up gooey and dreamy. It’s hands-on but simple—mix, press, pour, and bake. Below are the ingredients and the directions to guide you through every tender, buttery step.
Ingredients:
15.25 ounce yellow cake mix, 3 3.4 ounce boxes instant pistachio pudding mix, divided, 4 eggs, divided, 3/4 cup (1 1/2 sticks) butter, melted, 8 ounce cream cheese, softened to room temperature, 1 lb (about 3 3/4 cups) powdered sugar, 1/4 teaspoon almond extract, Optional: Cherry pie filling and vanilla ice cream for serving
Directions:
Grease a 9×13 inch baking dish and preheat oven to, 350 F. In a medium mixing bowl, whisk together yellow cake mix and 2 boxes of the pistachio pudding mix. Add in 1 egg and melted butter, stirring to form a stiff batter. Press the batter into the bottom of the greased pan, creating an even layer on the bottom of the pan. In a separate large mixing bowl (or in the bowl of a stand mixer), combine cream cheese, remaining 3 eggs, remaining box of pistachio pudding, and powdered sugar. Use an electric mixer to beat well until smooth. Pour mixture over the pressed batter in the baking dish. Bake for 35 to 40 minutes, until the edges are done but the center is still jiggly. Remove from oven and allow to cool before cutting. These bars are pretty rich, so smaller bars are still very satisfying. You can serve these plain or alongside cherry pie filling and vanilla ice cream.
How to serve Pistachio Sticky Butter Cake
Serve these slices slightly cooled so they hold their shape but keep that ooey center. A spoonful of cherry pie filling spooned over the top and a scoop of good vanilla ice cream makes the kind of dessert that gathers everyone to the table. For a coffee-hour spread, lay out smaller squares with tea and perhaps my Gooey Coffee Caramel Cake for a cozy pairing.
How to store Pistachio Sticky Butter Cake
This cake keeps beautifully covered in the refrigerator for up to 5 days; the cream cheese filling benefits from chilling and develops an even more tender texture. You can freeze individual slices wrapped tightly in plastic and foil for up to 2 months—thaw overnight in the fridge and bring to room temperature before serving.
Tips to make Pistachio Sticky Butter Cake
- Soften the cream cheese to room temperature to avoid lumps and to get that silky filling.
- Press the base evenly into the pan so the topping bakes uniformly.
- Don’t overbake—the center should still jiggle a touch when you take it out; it firms up as it cools.
- Use the almond extract sparingly—just a whisper enhances the pistachio without stealing the show.
Variations (if any)
- Nutty Crunch: Sprinkle chopped toasted pistachios on top after baking for crunch.
- Citrus Bright: Add a teaspoon of lemon zest to the filling for a bright lift.
- Boozy Twist: Stir a tablespoon of amaretto into the filling for grown-up charm.
FAQs
Q: Can I use a white cake mix instead of yellow?
A: Yes—white cake mix will work and give a slightly lighter flavor, but yellow adds that warm, buttery note that’s lovely here.
Q: Can I make this gluten-free?
A: You can try a gluten-free yellow cake mix, but textures vary—choose a trusted GF mix and watch the base as it may bake differently.
Q: My filling curdled a bit while mixing—what happened?
A: That often means ingredients were too cold or overworked; ensure cream cheese is fully softened and beat just until smooth.
Q: Can I omit the almond extract?
A: You can, but the almond extract gently highlights the pistachio. If omitting, consider a small splash of vanilla instead.
Q: How do I get clean slices?
A: Chill the pan until the filling firms, then use a hot, dry knife wiped between cuts for neater edges.
Conclusion
There’s such comfort in a simple, sticky cake pulled from the oven—the kind that fills the house with warmth and invites second helpings. If you’d like another take on pistachio gooey butter cakes to compare techniques or flavor tweaks, this Pistachio Cream Gooey Butter Cake – Grilled Cheese Social writes about a similar, lovely gooey version, and this recipe from Pistachio Ooey Gooey Butter Cake – Margin Making Mom® offers yet another charming spin. Pull up a chair, slice yourself a small square (they’re rich, after all), and pass one to someone you love—food shared makes any kitchen feel like home.
Pistachio Sticky Butter Cake
Ingredients
Method
- Grease a 9x13 inch baking dish and preheat oven to 350°F.
- In a medium mixing bowl, whisk together yellow cake mix and 2 boxes of the pistachio pudding mix.
- Add in 1 egg and melted butter, stirring to form a stiff batter.
- Press the batter into the bottom of the greased pan, creating an even layer.
- In a separate large mixing bowl (or the bowl of a stand mixer), combine cream cheese, remaining 3 eggs, remaining box of pistachio pudding, and powdered sugar.
- Use an electric mixer to beat well until smooth.
- Pour mixture over the pressed batter in the baking dish.
- Bake for 35 to 40 minutes, until edges are done but the center is still jiggly.
- Remove from oven and allow to cool before cutting.