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Homemade Pistachio Pudding Cake
Homemade pistachio pudding cake, no cake mix involved, just a gorgeous, perfect crumb bundt cake with pistachio pudding mixed in.
Prep Time
20 mins
Cook Time
20 mins
Total Time
1 hr 15 mins
Servings: 16
Calories: 307 kcal
Course:
Dessert
Cuisine:
American
Ingredients
- 3/4 cup unsalted butter softened
- 1 1/2 cups of white granulated sugar
- one 99 grams package of jello instant pistachio pudding
- 4 eggs
- 3/4 cup chopped pistachios 1/4 cup reserved to the side for topping
- 1 1/4 cup whole milk
- 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.
Cup of Yum
Notes
- If you live at a higher altitude use a larger bundt pan so that it doesn't overflow OR leave out a good 1/2 cup of batter
Nutrition Information
Calories
307kcal
(15%)
Carbohydrates
33g
(11%)
Protein
4g
(8%)
Fat
17g
(26%)
Saturated Fat
6g
(30%)
Cholesterol
65mg
(22%)
Sodium
247mg
(10%)
Potassium
217mg
(6%)
Sugar
20g
(40%)
Vitamin A
380IU
(8%)
Vitamin C
0.3mg
(0%)
Calcium
82mg
(8%)
Iron
1.1mg
(6%)
Nutrition Facts
Serving: 16Serving
Amount Per Serving
Calories 307
% 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.