Description
This Pistachio Pudding Cake is a moist and flavorful dessert featuring a yellow cake mix combined with instant pistachio pudding, sour cream, and chopped pistachios. Topped with a sweet vanilla glaze and garnished with extra pistachios, this cake is perfect for special occasions or everyday indulgence.
Ingredients
Units
Scale
Cake Ingredients
- 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 Ingredients
- 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 thoroughly with baking spray and set it aside.
- Mix batter: In a large bowl, combine the yellow cake mix, instant pistachio pudding mix, sour cream, vegetable oil, lightly beaten eggs, pure vanilla extract, and water. Beat the mixture on medium speed using an electric mixer for 2 minutes until smooth and well combined. Gently fold in the roughly chopped pistachios to distribute evenly.
- Bake the cake: Pour the batter into the prepared bundt pan, smoothing the top. Place it in the oven and bake for 50 minutes or until a toothpick inserted in the center comes out clean. Once baked, allow the cake to cool in the pan for 20 minutes.
- Cool and unmold: After the initial cooling in the pan, carefully turn the cake out onto a wire rack and let it cool completely before adding the glaze.
- Prepare and apply glaze: While the cake cools, whisk together the powdered sugar, vanilla extract, and 1 to 2 tablespoons of milk to make the glaze. Drizzle the glaze over the cooled cake evenly and garnish with additional chopped pistachios for a decorative finish.
Notes
- Allow the cake to cool in the pan for about 20 minutes before unmolding to prevent breaking or crumbling, especially if using a bundt pan with intricate designs; for complex pans, cooling for a slightly longer period may be necessary.
- The pudding mix ensures the cake remains moist and flavorful, making it delicious even straight from the oven, but the flavors intensify nicely the next day.
- Store the cake covered at room temperature for up to 3 days to maintain freshness.
- For longer storage, freeze leftover slices wrapped tightly in plastic wrap and placed in a zip-top freezer bag for up to one month.
Nutrition
- Serving Size: 1 slice
- Calories: 320 kcal
- Sugar: 28 g
- Sodium: 220 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 55 mg
