Pistachio Pudding Cake Recipe
Pistachio pudding cake is a moist and delicious cake that everyone will love. A cake mix and box of pistachio pudding make preparation a breeze.
- Serves: 16 persons
- For the Cake
- 1box white or yellow cake mix
- 1package instant pistachio pudding
- 4large eggs
- 1cup lemon-lime soda
- ½cup sour cream
- ½cup vegetable oil
- ½cup finely chopped pistachios
- 1 ½teaspoons vanilla extract
- For the Glaze
- 2 ½cups powdered sugar
- 3to 4 tablespoons milk
- 1teaspoon vanilla extract
- ¼cup chopped pistachios
Step 1Gather the ingredients.
Step 2Grease and flour a Bundt pan . Position a rack in the center of the oven and heat to 350 F.
Step 3In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with an electric hand mixer, beat together the cake mix, pudding mix, eggs, soda, sour cream, oil, and vanilla on low speed. Increase the speed to medium and beat until smooth, 2 to 3 minutes.
Step 4Fold in the pistachios.
Step 5Spoon the batter into the prepared pan.
Step 6Bake the cake until the cake springs back when lightly touched, 42 to 46 minutes. Let the cake cool in the pan for 15 minutes, then invert it onto a rack to cool completely.
Step 7Once the cake is cooled completely, prepare the glaze. Put the confectioners' sugar in a medium bowl with the milk and vanilla. Whisk to combine. If too thick, add 1 additional teaspoon of milk at a time until desired consistency is reached. If too thin, add additional 1 tablespoon confectioners' sugar at a time, as needed. The glaze should be thick, but pourable.
Step 8Gently drizzle the glaze over the cake, letting it drip down the sides.
Step 9Sprinkle the pistachios over the still wet glaze. Let the glaze set and harden, about 2 minutes, Slice and serve.