Description
This Pistachio Pudding Cake combines yellow cake mix and instant pistachio pudding for a moist, flavorful dessert featuring chopped pistachios in the batter and as a garnish, topped with a simple vanilla glaze. Perfect for a crowd and easy to prepare, it is best enjoyed after cooling completely to enhance its rich texture and nutty flavor.
Ingredients
Units
Scale
Cake
- 1 package 15.25 ounces yellow cake mix
- 1 package 3.4 ounces instant pistachio pudding mix
- 3/4 cup sour cream
- 3/4 cup vegetable oil
- 3 large eggs lightly beaten
- 2 teaspoons pure vanilla extract
- 1/2 cup water
- 1/2 cup roughly chopped pistachios plus extra for garnish
Glaze
- 1 cup powdered sugar
- 1/2 teaspoon pure vanilla extract
- 1 to 2 tablespoons milk
Instructions
- Prepare Pan: Preheat your oven to 350°F. Spray a 10- or 12-cup bundt cake pan thoroughly with baking spray to prevent sticking and set it aside.
- Mix Batter: In a large bowl, combine the yellow cake mix, instant pistachio pudding mix, sour cream, vegetable oil, lightly beaten eggs, vanilla extract, and water. Using an electric mixer on medium speed, beat the mixture for 2 minutes until fully blended and smooth. Then fold in the chopped pistachios gently to distribute evenly throughout the batter.
- Bake Cake: Pour the batter carefully into the prepared bundt pan. Place it in the preheated oven and bake for 50 minutes, or until a toothpick inserted into the center comes out clean. Once baked, let the cake cool in the pan for 20 minutes to set and ease removal.
- Cool and Unmold: After the initial cooling, invert the cake onto a wire rack and allow it to cool completely to room temperature for best texture and flavor.
- Make Glaze: While the cake cools, whisk together the powdered sugar, vanilla extract, and 1 to 2 tablespoons of milk until you achieve a smooth, drizzle-able consistency.
- Glaze and Garnish: Drizzle the glaze over the cooled cake evenly. Sprinkle additional freshly chopped pistachios on top for added crunch and decorative appeal. Serve and enjoy!
Notes
- Allow the cake to cool in the pan for about 20 minutes before carefully turning it out onto a wire rack to prevent breaking, especially if your bundt pan has intricate designs.
- The addition of pistachio pudding mix makes this cake moist and flavorful even when fresh, but it tastes even better the next day after the flavors meld.
- Store the cake covered at room temperature for up to 3 days for optimal freshness.
- For longer storage, freeze leftover slices wrapped tightly in plastic wrap inside a freezer bag for up to one month. Thaw before serving.
Nutrition
- Serving Size: 1 slice
- Calories: 350 kcal
- Sugar: 30 g
- Sodium: 280 mg
- Fat: 18 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 43 g
- Fiber: 1.5 g
- Protein: 5 g
- Cholesterol: 55 mg
