Description
This Pistachio Pudding Cake is a moist and flavorful dessert featuring a rich white cake mix combined with instant pistachio pudding, sour cream, and chopped roasted pistachios. Topped with a sweet vanilla glaze and extra pistachios, this bundt cake is an irresistible treat perfect for any occasion.
Ingredients
Cake Ingredients
- 15.25 ounces white cake mix
- 3.4 ounces instant pistachio pudding mix
- ¾ cup sour cream
- ¾ cup vegetable oil
- 3 eggs, lightly beaten
- 2 teaspoons vanilla extract
- ½ cup water
- ½ cup pistachios, unsalted and roasted, roughly chopped
Glaze Ingredients
- 1 cup powdered sugar
- ½ teaspoon vanilla extract
- 1-2 tablespoons milk
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it’s ready for baking the cake.
- Prepare Pan: Grease a 10 or 12 cup bundt cake pan thoroughly with nonstick cooking spray to prevent sticking during baking. Set aside.
- Mix Batter: In a large mixing bowl, combine the white cake mix, instant pistachio pudding mix, sour cream, vegetable oil, beaten eggs, vanilla extract, and water. Beat the ingredients together until the batter is smooth and uniform without lumps.
- Add Pistachios: Gently fold the roughly chopped pistachios into the cake batter, distributing them evenly without overmixing.
- Pour Batter: Transfer the prepared batter into the greased bundt cake pan, spreading it out evenly.
- Bake Cake: Place the pan in the preheated oven and bake for 45 to 50 minutes, or until a toothpick inserted into the center comes out clean indicating the cake is fully baked.
- Cool Cake: Remove the cake from the oven and allow it to cool in the pan for about 20 minutes. This helps the cake to set properly and makes removal easier.
- Remove and Cool Completely: After 20 minutes, carefully invert the cake onto a wire rack. Allow it to cool completely before glazing.
- Prepare Glaze: In a small bowl, whisk together the powdered sugar, vanilla extract, and 1 to 2 tablespoons of milk until a smooth drizzle consistency is achieved.
- Glaze Cake: Drizzle the prepared glaze over the cooled cake, then sprinkle additional chopped pistachios on top for decoration and added texture.
Notes
- Ensure the cake is completely cooled before adding the glaze to prevent it from melting off.
- You can substitute sour cream with Greek yogurt for a tangier cake.
- Chopped pistachios can be toasted briefly to enhance their flavor before folding into the batter.
- Store leftover cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
- Prep Time: 10 minutes
- Cook Time: 45-50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
