Description
This Pistachio Pudding Cake combines the rich flavors of yellow cake and pistachio instant pudding for a moist, flavorful dessert. Topped with a simple vanilla glaze and chopped pistachios, this cake is perfect for gatherings or an indulgent treat any day.
Ingredients
Scale
Cake
- 1 package yellow cake mix 15.25 ounces
- 1 package instant pistachio pudding mix 3.4 ounces
- 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. Lightly spray a 10- or 12-cup bundt cake pan with baking spray to ensure easy release of the cake after baking.
- Mix Batter: In a large bowl, combine the yellow cake mix, instant pistachio pudding mix, sour cream, vegetable oil, lightly beaten eggs, pure vanilla extract, and water. Using an electric mixer, beat the mixture on medium speed for 2 minutes until well combined and smooth. Gently fold in the chopped pistachios to distribute evenly.
- Bake Cake: Pour the batter into the prepared bundt pan, spreading it evenly. Bake for 50 minutes or until a toothpick inserted into the center of the cake comes out clean, indicating it is fully baked.
- Cool Cake: Allow the cake to cool in the pan for 20 minutes to help it set and reduce sticking. Then, carefully turn the cake out onto a wire rack to cool completely before adding the glaze.
- Prepare Glaze and Garnish: In a small bowl, whisk together the powdered sugar, vanilla extract, and 1 to 2 tablespoons of milk until smooth and pourable. Drizzle the glaze over the cooled cake and sprinkle additional chopped pistachios on top for garnish.
Notes
- Cooling the cake in the pan for about 20 minutes helps it retain its shape, especially with intricate bundt designs.
- The pudding mix keeps the cake moist, and it tastes even better the day after baking.
- Store leftovers covered at room temperature for up to 3 days to maintain freshness.
- You can freeze leftover slices wrapped in plastic and stored in a zip-top freezer bag for up to one month.
- If your bundt pan has a complex design, consider extending the cooling time before turning out the cake to avoid breakage.
Nutrition
- Serving Size: 1 slice
- Calories: 350 kcal
- Sugar: 28 g
- Sodium: 350 mg
- Fat: 18 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 44 g
- Fiber: 1.5 g
- Protein: 4 g
- Cholesterol: 60 mg
