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Pistachio Sticky Butter Cake

A gooey, rich dessert featuring a buttery base and a creamy, pistachio-spiked topping, perfect for family gatherings and potlucks.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 12 pieces
Course: Dessert, Snack
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Cake Base
  • 15.25 ounces yellow cake mix
  • 2 boxes instant pistachio pudding mix Use 3.4 ounce boxes, divided
  • 1 large egg For the cake base
  • 3/4 cup butter, melted Approximately 1 1/2 sticks
Creamy Topping
  • 1 package cream cheese, softened to room temperature 8 ounces
  • 3 large eggs Remaining eggs for the topping
  • 1 box instant pistachio pudding mix Remainng box for the topping
  • 1 pound powdered sugar About 3 3/4 cups
  • 1/4 teaspoon almond extract Optional for flavor enhancement
Optional Toppings
  • cherry pie filling For serving
  • vanilla ice cream For serving

Method
 

Preparation
  1. Grease a 9x13 inch baking dish and preheat oven to 350°F.
  2. In a medium mixing bowl, whisk together yellow cake mix and 2 boxes of the 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 large mixing bowl (or the bowl of a stand mixer), combine cream cheese, remaining 3 eggs, remaining box of pistachio pudding, and powdered sugar.
  6. Use an electric mixer to beat well until smooth.
  7. Pour mixture over the pressed batter in the baking dish.
  8. Bake for 35 to 40 minutes, until edges are done but the center is still jiggly.
  9. Remove from oven and allow to cool before cutting.

Notes

Serve slices slightly cooled for better shape. These bars are rich, so smaller servings are recommended. Store leftovers covered in the refrigerator for up to 5 days. Freeze individual slices wrapped tightly for up to 2 months.