Description
This Pistachio Pudding Cake is a moist and delicious bundt cake made with yellow cake mix and instant pistachio pudding mix. It’s enhanced with sour cream, vegetable oil, eggs, and vanilla for rich flavor and tender texture. Topped with a simple vanilla glaze and chopped pistachios, this cake is perfect for a party or any special occasion.
Ingredients
Scale
Cake
- 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 to 2 tablespoons milk
Instructions
- Preheat and Prepare Pan: Preheat the oven to 350°F. Spray a 10- or 12-cup bundt cake pan with baking spray and set aside.
- Mix Batter: In a large bowl, combine the yellow cake mix, instant pistachio pudding mix, sour cream, vegetable oil, eggs, vanilla extract, and water. Using an electric mixer, beat on medium speed for 2 minutes until well blended. Gently fold in the 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 into the center comes out clean.
- Cool the Cake: Allow the cake to cool in the pan for 20 minutes. Then carefully invert it onto a wire rack and let it cool completely.
- Prepare the Glaze: Whisk together the powdered sugar, vanilla extract, and 1 to 2 tablespoons of milk until smooth and pourable.
- Glaze and Garnish: Drizzle the glaze over the completely cooled cake. Sprinkle additional chopped pistachios on top for garnish.
Notes
- Let the cake cool in the bundt pan for about 20 minutes before turning it out to prevent breaking, especially if your pan has intricate designs.
- The pudding mix makes this cake moist and delicious even straight from the oven, but it’s even better the next day when flavors meld.
- Store the cake covered at room temperature for up to 3 days.
- Freeze leftover cake 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: 350 kcal
- Sugar: 28 g
- Sodium: 260 mg
- Fat: 18 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 55 mg
