Description
This Homemade Pistachio Pudding Cake is a moist, flavorful Bundt cake featuring instant pistachio pudding, chopped pistachios, and a light crumb. Perfectly baked to create a tender cake, it pairs beautifully with a pistachio pudding buttercream icing and a sprinkle of pistachios for a delightful finish.
Ingredients
Units
Scale
Dry Ingredients
- 1 3/4 cups all-purpose flour
- 3 tablespoons cornstarch
- 4 teaspoons baking powder
- 1 teaspoon salt
- One 99 grams package of Jell-O instant pistachio pudding mix
Wet Ingredients
- 3/4 cup unsalted butter, softened
- 1 1/2 cups white granulated sugar
- 4 eggs
- 3/4 cup chopped pistachios (plus 1/4 cup reserved for topping)
- 1 1/4 cups whole milk
- 1/3 cup canola oil
- 1 teaspoon vanilla extract
Instructions
- Preheat and prepare pan: Preheat your oven to 325°F (163°C). Grease and flour a standard 12-cup Bundt pan to ensure the cake does not stick.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, cornstarch, baking powder, and salt. Set this mixture aside for later use.
- Cream butter and sugar: Using an electric mixer with a paddle attachment on medium speed, cream the softened butter and granulated sugar together until light and fluffy, about 3 minutes. This step is key to incorporating air for a tender cake texture.
- Add pistachio pudding mix: Incorporate the instant pistachio pudding mix into the creamed butter and sugar until fully blended.
- Beat in eggs: Add the eggs one at a time, beating well after each addition to ensure even distribution throughout the batter.
- Add chopped pistachios: Stir in 3/4 cup of chopped pistachios to add texture and pistachio flavor.
- Combine wet ingredients: In a large measuring cup or bowl, mix together the whole milk, canola oil, and vanilla extract.
- Alternate dry and wet additions: To the creamed mixture, add the dry flour mixture and the wet liquid in alternating thirds, beginning and ending with the wet ingredients. Mix on medium speed for 2 minutes after the final addition to create a smooth batter.
- Bake the cake: Pour the batter evenly into the prepared Bundt pan. Bake in the preheated oven for 60 to 70 minutes or until a tester inserted into the center and near the inner hole of the pan comes out clean. Avoid underbaking to prevent the cake from falling.
- Cool and frost: Allow the cake to cool completely in the pan before inverting it onto a cooling rack. Once cooled, frost with pistachio pudding buttercream icing and sprinkle the reserved 1/4 cup chopped pistachios over the top.
Notes
- This recipe uses instant pistachio pudding mix, avoiding the need for a boxed cake mix and delivering a homemade feel.
- Testing the cake in multiple spots (center and inner hole) ensures it is fully baked to avoid collapse.
- Use a standard 12-cup Bundt pan for the best shape and baking results.
- Let the cake cool completely before frosting to prevent the icing from melting.
Nutrition
- Serving Size: 1 slice (approx. 1/16 of cake)
- Calories: 307 kcal
- Sugar: 20 g
- Sodium: 247 mg
- Fat: 17 g
- Saturated Fat: 6 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 33 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 65 mg
