4.5 from 432 votes
Pistachio Pudding Cake
Pistachio Pudding Cake is a moist bundt cake that combines yellow cake mix with instant pistachio pudding and chopped pistachios. The addition of sour cream and oil creates a tender crumb, while vanilla and eggs enrich the batter. A powdered sugar glaze is drizzled on top and garnished with extra pistachios, adding sweetness and a nutty crunch. Baking in a bundt pan produces an attractive shape and even cooking.
Prep Time
5 mins
Cook Time
45 mins
Total Time
50 mins
Servings:
12
servings
Course:
Cake
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.
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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.