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Homemade Pistachio Pudding Cake photo

Pistachio Pudding Cake

This Pistachio Pudding Cake is a delightful twist on classic flavors! Moist, colorful, and bursting with nutty goodness, it's perfect for any occasion.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Cake:
  • 1 package yellow cake mix (15.25 ounces)
  • 1 package instant pistachio pudding mix (3.4 ounces)
  • 1 cup sour cream
  • ½ cup vegetable oil
  • 3 large eggs slightly beaten
  • 2 teaspoons pure vanilla extract
  • ½ cup water
  • ½ cup roughly chopped pistachios (plus extra for garnish)
For the Glaze:
  • 1 cup powdered sugar
  • ½ teaspoon pure vanilla extract
  • 1-2 tablespoons milk

Equipment

  • Mixing bowls
  • Electric mixer
  • 9x13 inch baking pan
  • Spatula

Method
 

Preparation Steps:
  1. Step 1: Preheat your oven to 350°F (175°C). This ensures that your cake bakes evenly.
  2. Step 2: In a large mixing bowl, combine the yellow cake mix and the instant pistachio pudding mix. Whisk them together to break up any lumps.
  3. Step 3: To the dry mixture, add the sour cream, vegetable oil, slightly beaten eggs, 2 teaspoons of vanilla extract, and water. Mix everything together using an electric mixer on medium speed until well combined, about 2-3 minutes.
  4. Step 4: Gently fold in the roughly chopped pistachios with a spatula, ensuring they are evenly distributed throughout the batter.
  5. Step 5: Pour the batter into a greased 9x13 inch baking pan, smoothing the top with your spatula.
  6. Step 6: Bake in the preheated oven for 30-35 minutes or until a toothpick inserted into the center comes out clean.
  7. Step 7: Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. In the meantime, prepare your glaze by whisking together the powdered sugar, ½ teaspoon of vanilla extract, and milk in a bowl until smooth.
  8. Step 8: Once the cake is cooled, drizzle the glaze over the top and garnish with additional chopped pistachios for an extra crunch and visual appeal.

Notes

  • For a festive touch, consider adding crushed peppermint on top during winter.
  • This cake can be made a day in advance and stored covered at room temperature.
  • Wrap and freeze the cake for up to 3 months for longer storage.