Pistachio Pudding Cake
User Reviews
4.5
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Prep Time
5 mins
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Cook Time
45 mins
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Total Time
50 mins
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Servings
12 servings
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Course
Cake
Pistachio Pudding Cake
Description
This cake mixes traditional boxed yellow cake mix with instant pistachio pudding mix, enhancing its pistachio flavor throughout. Sour cream and vegetable oil add moisture and richness, ensuring the cake stays soft and tender once baked. Chopped pistachios folded into the batter contribute texture and reinforce the nutty taste. Beating the ingredients on medium speed creates a smooth and well-integrated batter.
Baked in a bundt pan at 350°F for 45 to 50 minutes, the cake develops a uniform rise with a moist interior. After baking, allowing it to cool in the pan for about 20 minutes helps the cake set and prevents breaking during unmolding. Once cooled, a simple glaze made from powdered sugar, vanilla extract, and milk is drizzled. Extra chopped pistachios sprinkled on top provide a finishing touch.
This cake can be served as a dessert for gatherings or leisurely occasions. Its moist texture makes it enjoyable fresh and even better the day after baking. Storing at room temperature covered keeps it fresh for up to three days, while freezing individual slices wrapped well allows longer storage without much loss in quality.
Ingredients
- 1 package yellow cake mix 15.25 ounces
- 1 package instant pistachio pudding mix 3.4 ounces
- ¾ cup sour cream
- ¾ cup vegetable oil
- 3 egg lightly beaten, large
- 2 teaspoons vanilla extract pure
- ½ cup water
- ½ cup pistachio plus extra for garnish, roughly chopped
For the glaze:
- 1 cup powdered sugar
- ½ teaspoon vanilla extract pure
- 1-2 tablespoons milk
Instructions
- Preheat oven to 350°F. Spray a 10- or 12-cup bundt cake pan with baking spray. Set aside.
- In a large bowl, add the cake mix, pudding mix, sour cream, vegetable oil, eggs, vanilla extract, and water. Beat on medium speed with an electric mixer for 2 minutes. Fold in the chopped pistachios.
- Pour the batter into the prepared cake pan. Bake for 45-50 minutes or until a toothpick inserted into the cake comes out clean. Allow to cool in the pan for 20 minutes before turning out onto a wire rack to cool completely.
- Whisk together the glaze ingredients. Drizzle over the cooled cake and top with additional chopped pistachios.
Notes
- Allow the cake to cool in the bundt pan for about 20 minutes before removing to avoid breakage, especially with intricate pan designs.
- Cake is moist due to the pudding mix and is delicious eaten soon after baking or the following day.
- Store leftover cake covered at room temperature for up to 3 days.
- Freeze slices wrapped tightly in plastic wrap and stored in a freezer bag for up to one month.
User Reviews
Overall Rating
4.5
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