Pistachio Pudding Cake – A Delight for Baking Enthusiasts

WHAT IS PISTACHIO PUDDING CAKE?

Don’t be confused by the name “Pistachio Pudding Cake” – this recipe is 100% cake, not pudding! The pudding mix not only lends a delightful green hue to the cake but also helps to keep it moist and succulent. This simple recipe combines yellow cake mix with instant pistachio pudding mix to create a flavor-packed dessert that’s perfect for any occasion.

HOW TO MAKE PISTACHIO CAKE WITH CAKE MIX

Tools You’ll Need

• 10-cup or 12-cup bundt cake pan
• Nonstick cooking or baking spray
• Large mixing bowl
• Electric mixer
• Spatula

Ingredients You’ll Need

• 1 (15.25 ounce) package yellow cake mix
• 1 (3.4 ounce) package 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
• ½ cup roughly chopped pistachios, plus extra for garnish

Making this Recipe

To make your Pistachio Pudding Cake, start by combining all the cake ingredients except for the chopped pistachios in a large mixing bowl. Beat the ingredients with an electric mixer on medium speed for two minutes. Once the batter is well mixed, gently fold in the chopped pistachios. Pour the batter into a greased bundt pan and bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.

Allow the cake to cool in the pan for about 20 minutes before transferring it to a wire rack to cool completely. Once completely cooled, you can glaze or frost the cake to your liking.

HOW TO TOP THIS PISTACHIO BUNDT CAKE

A simple glaze made from vanilla, powdered sugar, and milk is my favorite way to finish this cake. Adding a sprinkle of chopped pistachios provides not only color but also texture and additional flavor. Alternatively, you could top the cake with cream cheese frosting, chocolate ganache, or even just a dusting of powdered sugar for a lighter touch.

STORAGE TIPS

The Pistachio Pudding Cake remains moist and flavorful for days. Store it covered at room temperature for up to three days, or freeze individual slices for longer-term storage. To freeze, wrap each slice in plastic wrap and place it in a zip-top freezer bag. The cake can be frozen for up to a month and can be enjoyed either thawed or slightly warmed in the microwave.