B’s Recipes

Pistachio Pudding Cake

Name: Pistachio Pudding Cake
Prep time: 5 min
Cook time: 45 min
Total time: 50 min
Yield: 12 servings
Cuisine: Baked Goods
Ingredients: 1 package yellow cake mix (15.25 ounces); 1 package instant pistachio pudding mix (3.4 ounces); 3/4 cup sour cream; 3/4 cup vegetable oil; 3 large eggs (lightly beaten); 2 teaspoons pure vanilla extract; 1/2 cup water; ½ cup roughly chopped pistachios (plus extra for garnish); 1 cup powdered sugar; ½ teaspoon pure vanilla extract; 1-2 tablespoons milk

Baked Goods

12 servings

servings

5 minutes

active time

50 minutes

total time

Start Cooking

Ingredients

1 package yellow cake mix (15.25 ounces)

1 package instant pistachio pudding mix (3.4 ounces)

3/4 cup sour cream

3/4 cup vegetable oil

3 large eggs (lightly beaten)

2 teaspoons pure vanilla extract

1/2 cup water

½ cup roughly chopped pistachios (plus extra for garnish)

1 cup powdered sugar

½ teaspoon pure vanilla extract

1-2 tablespoons milk

Directions

Preheat oven to 350°F. Spray a 10- or 12-cup bundt cake pan with baking spray. Set aside.

In a large bowl, add the cake mix, pudding mix, sour cream, vegetable oil, eggs, vanilla extract, and water. Beat on medium speed with an electric mixer for 2 minutes. Fold in the chopped pistachios.

Pour the batter into the prepared cake pan. Bake for 45-50 minutes or until a toothpick inserted into the cake comes out clean. Allow to cool in the pan for 20 minutes before turning out onto a wire rack to cool completely.

Whisk together the glaze ingredients. Drizzle over the cooled cake and top with additional chopped pistachios.

Nutrition

Serving Size

1 slice

Calories

425 kcal

Total Fat

21 g

Saturated Fat

5 g

Unsaturated Fat

15 g

Trans Fat

0.2 g

Cholesterol

50 mg

Sodium

454 mg

Total Carbohydrate

55 g

Dietary Fiber

1 g

Total Sugars

37 g

Protein

4 g