Pistachio Pudding Cake Recipe

Name: Pistachio Pudding Cake Recipe
Prep time: 10 min
Cook time: 44 min
Total time: 54 min
Yield: 16 servings
Cuisine: American
Ingredients: Cooking spray; 2 tablespoons all-purpose flour, more as needed; 1 package (15.25 ounces) yellow cake mix; 1/2 cup (3.4 ounces) pistachio pudding mix; 4 large eggs; 1 cup lemon-lime soda; 1/2 cup sour cream; 1/2 cup vegetable oil; 1 1/2 teaspoons pure vanilla extract; 1/2 cup finely chopped pistachios; 2 1/2 cups confectioners' sugar, more as needed; 3 tablespoons milk, more as needed; 1 teaspoon pure vanilla extract; 1/4 cup coarsely chopped pistachios

A moist and easy-to-prepare pistachio pudding cake is made using a simple cake mix and instant pudding for a delightful dessert.

⭐ 3.9 (29 reviews) Prep: 10 minCook: 44 minTotal: 54 minYields: 16 servings

Category Tags:

Dessert Cake

Cuisine Tags:

American

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Instructions

Preheat the oven to 350F and prepare a Bundt pan by greasing and flouring it.
In a mixer, combine cake mix, pudding mix, eggs, soda, sour cream, oil, and vanilla; beat on low, then medium for 2-3 minutes until smooth.
Gently fold the pistachios into the batter.
Transfer the batter into the prepared pan.
Bake for 42-46 minutes, or until the cake springs back when lightly touched.
Cool the cake in the pan for 15 minutes, then invert it onto a wire rack to cool completely.
Once the cake is cooled, whisk confectioners' sugar, milk, and vanilla to create a pourable glaze, adjusting thickness with additional milk or sugar as needed.
Drizzle the glaze over the cake and immediately sprinkle with pistachios.
Allow the glaze to set for about 2 minutes before slicing and serving.

Nutritional Info (per serving)

Calories: 340 kcal

Carbohydrate: 50 g

Cholesterol: 51 mg

Fiber: 1 g

Protein: 5 g

Saturated Fat: 3 g

Sodium: 298 mg

Sugar: 35 g

Fat: 14 g

Unsaturated Fat: 0 g