Description
This Pistachio Pudding Cake is a moist and flavorful bundt cake made with yellow cake mix, instant pistachio pudding, and chopped pistachios. Topped with a simple vanilla glaze and additional pistachios, it is perfect for dessert or special occasions, boasting a delightful nutty flavor and tender crumb.
Ingredients
Scale
Cake Batter
- 1 package yellow cake mix 15.25 ounces
- 1 package instant pistachio pudding mix 3.4 ounces
- 3/4 cup sour cream
- 3/4 cup vegetable oil
- 3 large eggs lightly beaten
- 2 teaspoons pure vanilla extract
- 1/2 cup water
- 1/2 cup roughly chopped pistachios plus extra for garnish
Glaze
- 1 cup powdered sugar
- 1/2 teaspoon pure vanilla extract
- 1-2 tablespoons milk
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F. Spray a 10- or 12-cup bundt cake pan with baking spray and set aside to ensure easy cake release.
- Mix Batter: In a large bowl, combine the yellow cake mix, instant pistachio pudding mix, sour cream, vegetable oil, lightly beaten eggs, vanilla extract, and water. Use an electric mixer at medium speed and beat for 2 minutes until all ingredients are fully incorporated.
- Add Pistachios: Fold in the roughly chopped pistachios gently with a spatula to evenly distribute nuts throughout the batter without overmixing.
- Bake: Pour the batter into the prepared bundt pan. Bake in the preheated oven for 50 minutes or until a toothpick inserted into the center comes out clean, indicating the cake is cooked through.
- Cool Cake: Allow the cake to cool in the pan for 20 minutes to firm up for easier removal. Afterward, carefully turn the cake out onto a wire rack and let cool completely before glazing.
- Prepare Glaze: Whisk together powdered sugar, vanilla extract, and 1 to 2 tablespoons of milk until smooth and pourable to create the glaze.
- Glaze and Garnish: Drizzle the glaze evenly over the cooled cake and sprinkle extra chopped pistachios on top for garnish and added texture.
Notes
- Allow the cake to cool in the pan for about 20 minutes before removing to avoid breaking, especially if your bundt pan has intricate designs.
- The pudding mix makes this cake particularly moist and delicious fresh out of the oven, but the flavors improve even more the next day.
- Store the cake covered at room temperature for up to 3 days to maintain freshness.
- Freeze leftover slices by wrapping them in plastic wrap and placing them in a zip-top freezer bag; store in the freezer for up to one month.
Nutrition
- Serving Size: 1 slice
- Calories: 350 kcal
- Sugar: 25 g
- Sodium: 320 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 1.5 g
- Protein: 4 g
- Cholesterol: 45 mg
