Homemade Pistachio Pudding Cake
User Reviews
4.5
Homemade Pistachio Pudding Cake
Description
The cake batter is made by creaming butter and sugar, then incorporating dry instant pistachio pudding mix, eggs, and chopped pistachios. Milk, oil, and vanilla add moisture and richness. Dry ingredients include all-purpose flour, cornstarch for tenderness, baking powder, and salt, combined and alternated with wet ingredients during mixing. The cake is baked in a greased and floured 12-cup Bundt pan at 325°F for about an hour until a tester comes out clean.
This produces a moist, flavorful cake with a soft crumb and pistachio notes from both the instant pudding mix and chopped nuts. It has a gentle nutty taste and tender texture. The Bundt shape offers an attractive presentation for casual or special occasions.
At higher altitudes, using a larger Bundt pan or reducing batter volume by around ½ cup prevents overflow during baking. Allowing the cake to cool before removing it from the pan aids in retaining its shape. Slices can be served plain or with accompaniments like whipped cream.
Ingredients
- 3/4 cup butter unsalted, softened
- 1 1/2 cups white granulated sugar
- one grams instant pistachio pudding package, Jello brand
- 4 egg
- 3/4 cup pistachio chopped, 1/4 cup reserved for topping
- 1 1/4 cup milk whole
- 1/3 cup canola oil
- 1 teaspoon vanilla extract
- 1 3/4 cups all-purpose flour
- 3 tablespoons cornstarch
- 4 teaspoons baking powder
- 1 teaspoon salt
Instructions
- Preheat the oven to 325 degrees F. Grease and flour a standard Bundt pan.(the 12 cup capacity)
- In a medium bowl, whisk together the flour, cornstarch, baking powder and salt then set aside.
- Using an electric mixer on medium speed with a paddle attachment, cream together the butter and granulated sugar until light and fluffy, about 3 minutes.Add in the DRY pistachio pudding mix and combine thoroughly.
- Beat in the eggs, one at a time, making sure each is thoroughly incorporated.
- Mix in the chopped pistachios.
- Combine the milk, oil and vanilla extract in a large measuring cup or bowl.
- Starting with the dry ingredients, alternate pouring a third of the wet and dry ingredients into the bowl, incorporating thoroughly after each addition. You will end on the wet ingredients. Mix on medium speed for 2 minutes after the last addition.
- Pour the cake batter into the prepared Bundt pan and bake for 60-70 minutes, or until a tester inserted into the center of the cake comes out clean.
- I CAN'T ASSERT ENOUGH - IF YOUR CAKE FALLS, YOU DIDN'T BAKE IT ENOUGH!!! TEST IN THE CENTER AND TEST BY THE INNER HOLE IN THE BUNDT PAN.
- Invert the cake onto a baking rack to cool.
- Frost with Pistachio Pudding Buttercream Icing when the cake has completely cooled and sprinkle the remaining pistachios over the icing.
Notes
- At higher altitudes, use a larger Bundt pan or reduce batter by about 1/2 cup to prevent overflow.
- Greasing and flouring the pan helps the cake release cleanly.
- Ensure the cake is fully baked by testing with a threaded tester or toothpick before removing.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16Serving
Amount Per Serving
Calories 307 kcal
% Daily Value*
| Calories | 307kcal | 15% |
| Carbohydrates | 33g | 11% |
| Protein | 4g | 8% |
| Fat | 17g | 26% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 65mg | 22% |
| Sodium | 247mg | 10% |
| Potassium | 217mg | 5% |
| Sugar | 20g | 40% |
| Vitamin A | 380IU | 8% |
| Vitamin C | 0.3mg | 0% |
| Calcium | 82mg | 8% |
| Iron | 1.1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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