Pistachio Cake with Pudding
User Reviews
5
Pistachio Cake with Pudding
Description
The Pistachio Cake with Pudding uses a yellow or white cake mix and a box of pistachio instant pudding to achieve a rich, moist texture. Eggs, club soda, vegetable oil, and almond extract are mixed for the batter, which is baked in a Bundt pan until a toothpick comes out clean. Once cooled, a glaze made of sifted confectioners sugar, milk, almond extract, and a pinch of salt is drizzled over the cake to add sweetness and a slight almond flavor. The optional inclusion of various nuts, maraschino cherries, chocolate chips, or coconut flakes offers texture and flavor variations.
The cake suits occasions that call for a soft, nut-flavored dessert and is visually appealing when glazed. It can be served sliced at room temperature or chilled if preferred.
To store, it can be kept loosely covered at room temperature for two days or refrigerated for up to one week. Freezing wrapped cake for up to three months is possible, though glazing is recommended just before serving to maintain appearance.
Ingredients
CAKE:
- 1 (15.25 oz) cake mix yellow or white, box
- 1 (3.4 oz) pistachio instant pudding mix box
- 4 egg
- 1 cup club soda
- ½ cup vegetable oil
- ½ teaspoon almond extract (or sub with vanilla extract)
- walnut optional mix-ins, chopped or as noted
- almond
- pistachio
- pecan
- maraschino cherry
- mini chocolate chip
- sweetened coconut flakes
GLAZE:
- 1 ¼ cup confectioners sugar sifted
- 2 tablespoons milk
- ½ teaspoon almond extract
- Pinch salt
Instructions
- Preheat oven to 350° F. Grease and flour a Bundt pan.
- In a large bowl, combine the cake mix, pudding mix, eggs, club soda, oil and almond extract; beat on low speed for 30 seconds. Beat on medium speed for 2 minutes.
- Transfer the batter to the prepared pan. Bake for 40-45 minutes, or until a toothpick inserted in the center comes out clean.
- Cool for 10 minutes before removing from pan to a wire rack to cool completely.
FOR THE GLAZE:
- Once the cake is completely cool, prepare the glaze by whisking together the confectioners sugar, milk, almond extract, and salt until there are no lumps. If it seems too thick, add a small amount of milk to thin to desired consistency. If it’s too thin, add a small amount of confectioners sugar to thicken. Drizzle over the cake.
Notes
- Store the cake loosely covered at room temperature for about 2 days or refrigerate for up to 1 week to prolong freshness.
- Freeze the cooled cake tightly wrapped for up to 3 months; apply the glaze shortly before serving for best appearance.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12people
Amount Per Serving
Calories 335 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 335kcal | 17% |
| Carbohydrates | 43g | 14% |
| Protein | 5g | 10% |
| Fat | 16g | 25% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 55mg | 18% |
| Sodium | 602mg | 25% |
| Potassium | 82mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 24g | 48% |
| Vitamin A | 79IU | 2% |
| Vitamin C | 1mg | 1% |
| Calcium | 78mg | 8% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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