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.
Ingredients
- 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.
- 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.
- Fold the chopped pistachios into the batter and pour into the prepared Bundt cake pan.
- Bake the cake for about 40 to 50 minutes, or until the cake springs back when lightly touched with a finger..
- Cool in the pan for 15 minutes, then invert onto a cooling rack to cool completely..
- 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.
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