Description
This Pistachio Pudding Cake is a moist and flavorful dessert combining the richness of yellow cake mix with instant pistachio pudding. Enhanced with sour cream, vegetable oil, and eggs, it’s baked to perfection in a bundt pan and finished with a simple vanilla glaze and chopped pistachios for garnish.
Ingredients
Units
Scale
Cake
- 1 package 15.25 ounces yellow cake mix
- 1 package 3.4 ounces instant pistachio pudding mix
- 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: Preheat your oven to 350°F. Spray a 10- or 12-cup bundt cake pan with baking spray to prevent sticking, and set it aside.
- Mix the batter: In a large bowl, combine the yellow cake mix, instant pistachio pudding mix, sour cream, vegetable oil, beaten eggs, vanilla extract, and water. Using an electric mixer on medium speed, beat the mixture for 2 minutes until well blended. Gently fold in the roughly chopped pistachios.
- Bake the cake: Pour the batter evenly into the prepared bundt pan. Bake in the preheated oven for 50 minutes or until a toothpick inserted in the cake’s center comes out clean. After baking, let the cake cool in the pan for 20 minutes.
- Cool and glaze: Carefully turn the cake out onto a wire rack to cool completely. While the cake cools, whisk together powdered sugar, vanilla extract, and 1 to 2 tablespoons of milk to make a smooth glaze.
- Finish and garnish: Drizzle the glaze evenly over the cooled cake and sprinkle extra chopped pistachios on top for garnish. Serve and enjoy!
Notes
- Allow the cake to cool in the bundt pan for about 20 minutes before unmolding; if your pan has intricate designs, consider a longer cooling time to avoid sticking.
- Thanks to the pistachio pudding mix, the cake stays moist and delicious. It tastes even better the next day!
- Store the cake covered at room temperature for up to 3 days.
- For longer storage, freeze slices wrapped in plastic wrap inside a zip-top freezer bag for up to one month.
Nutrition
- Serving Size: 1 slice
- Calories: 350 kcal
- Sugar: 28 g
- Sodium: 320 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 55 mg
