Pistachio Pudding Cake Recipe: Incredibly Moist and Flavorful
This pistachio pudding cake is incredibly moist and flavorful! Made with cake mix and instant pudding, it's an easy dessert perfect for any celebration.
Ingredients
For the Pistachio Pudding Cake:
- 1 box 15.25 oz yellow cake mix
- 1 box 3.4 oz instant pistachio pudding mix
- 4 large eggs room temperature
- ½ cup vegetable oil
- 1 cup water
- 1 cup sour cream
- ½ cup chopped pistachios
For the Vanilla Glaze:
- 1½ cups powdered sugar
- 3 tablespoons milk
- 1 teaspoon vanilla extract
- 1 tablespoon melted butter
- Additional chopped pistachios for garnish optional
Instructions
For the Pistachio Pudding Cake:
- Preheat your oven to 350°F (175°C) and thoroughly grease and flour a 12-cup bundt pan, making sure to coat all the grooves
- In a large mixing bowl, combine the cake mix, instant pistachio pudding mix, eggs, vegetable oil, water, and sour cream
- Beat with an electric mixer on medium speed for 2-3 minutes until the batter is smooth and well combined
- Gently fold in the chopped pistachios using a spatula
- Pour the batter evenly into the prepared bundt pan
- Tap the pan firmly on the counter 2-3 times to release any air bubbles
- Bake for 45-50 minutes, or until a toothpick inserted near the center comes out clean or with just a few moist crumbs
- Remove from the oven and let the cake cool in the pan on a wire rack for exactly 15 minutes
- Carefully invert the cake onto the wire rack and allow it to cool completely before glazing
For the Vanilla Glaze:
- In a medium bowl, whisk together the powdered sugar, milk, vanilla extract, and melted butter until smooth and pourable
- If the glaze is too thick, add milk one teaspoon at a time; if too thin, add more powdered sugar
- Drizzle the glaze generously over the completely cooled cake, allowing it to drip down the sides
- Immediately sprinkle with additional chopped pistachios if desired
- Let the glaze set for 15-20 minutes before slicing and serving