Pistachio Pudding Cake
Make your dessert special with a pistachio pudding cake that combines cake mix and pudding for a moist, delicious treat. It’s moist, nutty, and topped with a silky vanilla glaze.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 16 1x
- Category: Cakes, Cake Mix Desserts
- Method: Bake
- Cuisine: Quick & Easy
Ingredients
Scale
- 1 box (15.25 ounces) white or yellow cake mix
- 1 package (3.4 ounces) instant pistachio pudding mix
- 4 large eggs
- 1/2 cup neutral oil, such as canola
- 1 cup ginger ale (or club soda)
- 2 teaspoons vanilla extract
- 1/3 cup sour cream
- 1/2 cup finely chopped pistachios
Glaze
- 1 1/2 cups powdered sugar
- 2 to 4 tablespoons milk
- 1/2 teaspoon vanilla extract
- 1/4 cup finely chopped pistachios
Instructions
- Grease and flour a 10-inch Bundt cake pan or spray it with baking spray and heat the oven to 350 F.
Credit: Diana Rattray - Combine the cake mix, pudding mix, eggs, oil, ginger ale, sour cream, and vanilla in a large mixing bowl with an electric mixer on low speed. Beat until combined. Increase the speed to medium, and beat for 3 more minutes.
Credit: Diana Rattray - Fold the chopped pistachios into the batter and pour into the prepared Bundt cake pan.
Credit: Diana Rattray - Bake the cake for about 40 to 50 minutes, or until the cake springs back when lightly touched with a finger.
Credit: Diana Rattray - Cool in the pan for 15 minutes, then invert onto a cooling rack to cool completely.
Credit: Diana Rattray
Prepare the Glaze
- Whisk the confectioners’ sugar with the milk and 1/2 teaspoon of vanilla to make a glaze consistency. Spoon over the cooled cake and garnish with chopped pistachios.
Credit: Diana Rattray
Find it online: https://classic-recipes.com/pistachio-pudding-cake/
