Description
A rich and decadent dessert featuring a buttery cake base and a creamy, slightly tangy pistachio filling, mimicking the flavors of the classic St. Louis gooey butter cake.
Ingredients
- 1 (15.25 ounce) package yellow cake mix
- 1 large egg
- 1/2 cup (1 stick) unsalted butter, melted
- 1 (8 ounce) package cream cheese, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1/4 cup pistachio paste (or finely ground pistachios)
- 1 (16 ounce) package powdered sugar
- 1/4 cup all-purpose flour
- 1/4 cup unsalted butter, melted and cooled slightly
- 1/4 cup chopped pistachios, for garnish
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
- **Prepare the Cake Base:** In a large bowl, combine the yellow cake mix, 1 large egg, and 1/2 cup of melted butter. Mix until just combined and press the mixture evenly into the prepared 9×13 inch pan.
- **Prepare the Pistachio Filling:** In a separate large bowl, using an electric mixer, beat the softened cream cheese until smooth.
- Add the 2 large eggs, vanilla extract, and almond extract to the cream cheese mixture and beat until well combined.
- Stir in the pistachio paste (or finely ground pistachios).
- Gradually add the powdered sugar and all-purpose flour, mixing on low speed until smooth.
- Finally, mix in the 1/4 cup of melted and cooled butter until the filling is uniform.
- Pour the pistachio filling evenly over the cake base in the pan.
- Bake for 30–40 minutes, or until the edges are set and the center is still slightly soft and gooey. The exact baking time may vary based on your oven.
- Remove the cake from the oven and let it cool completely on a wire rack. As it cools, the center will set further, maintaining its gooey texture.
- Once cooled, dust the cake generously with extra powdered sugar (optional) and sprinkle with chopped pistachios for garnish.
- Cut into squares and serve. Store leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for longer storage.
Notes
- For a more intense pistachio flavor, ensure you use high-quality pistachio paste. If using ground pistachios, make sure they are very finely ground (almost a meal) and use a slightly larger quantity (up to 1/3 cup).
- Don’t overbake the cake! The signature ‘gooey’ texture relies on the center remaining slightly underdone when removed from the oven.
- If you prefer a green color, you can add a drop or two of green food coloring to the filling mixture, although pure pistachio paste often imparts a natural pale green hue.
- This cake is traditionally served at room temperature.
- Prep Time: 20 minutes
- Cook Time: 30-40 minutes
- Category: Dessert, Cake
- Method: Baking
- Cuisine: American (St. Louis)