Description
A moist and flavorful Pistachio Pudding Cake made with yellow cake mix, instant pistachio pudding, and chopped pistachios, topped with a simple vanilla glaze and extra pistachios for garnish. Perfect for a delightful dessert that’s tender and nutty.
Ingredients
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
- 1-2 tablespoons milk
Instructions
- Preheat and prepare pan. Preheat your oven to 350°F (175°C). Spray a 10- or 12-cup bundt cake pan thoroughly with baking spray to ensure easy removal.
- Mix the 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. Beat on medium speed with an electric mixer for 2 minutes until smooth and well blended. Gently fold in the chopped pistachios using a spatula.
- Bake the cake. Pour the batter evenly into the prepared bundt pan. Bake in the preheated oven for 50 minutes or until a toothpick inserted into the center comes out clean. Once done, allow the cake to cool in the pan for 20 minutes.
- Cool the cake. After 20 minutes, carefully turn the cake out onto a wire rack and let it cool completely to room temperature.
- Prepare the glaze. In a small bowl, whisk together the powdered sugar, vanilla extract, and 1 to 2 tablespoons of milk until smooth and pourable.
- Glaze and garnish. Drizzle the glaze evenly over the cooled cake. Sprinkle additional chopped pistachios on top for extra crunch and decoration.
Notes
- Allow the cake to cool in the pan for about 20 minutes to avoid breaking, especially if your bundt pan has intricate designs; letting it cool a bit longer may be necessary.
- The pudding mix keeps the cake moist and delicious immediately after baking, but it tastes even better the next day as flavors meld.
- Store the cake covered at room temperature for up to 3 days to maintain freshness.
- For longer storage, freeze cake slices wrapped tightly in plastic wrap and placed in a zip-top freezer bag for up to one month.
Nutrition
- Serving Size: 1 slice
- Calories: 350 kcal
- Sugar: 28 g
- Sodium: 300 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 60 mg
