Homemade Pistachio Pudding Cake

Ingredients

For the Cake:

1 ½ cups all-purpose flour

1 cup granulated sugar

1 (3.4 oz) package instant pistachio pudding mix

2 teaspoons baking powder

½ teaspoon salt

¾ cup unsalted butter, softened

3 large eggs

½ cup whole milk

½ cup sour cream

1 teaspoon vanilla extract

½ teaspoon almond extract (optional)

½ cup finely chopped pistachios

For the Glaze:

1 cup powdered sugar

2 tablespoons milk or heavy cream

1 tablespoon pistachio paste or ½ teaspoon almond extract

A few drops of green food coloring (optional)

For Topping:

½ cup crushed or whole pistachios

Instructions

Preheat the Oven: Set your oven to 350°F (175°C). Grease and flour a bundt pan.

Prepare the Batter:

In a large mixing bowl, whisk together the flour, sugar, pudding mix, baking powder, and salt.

Add butter, eggs, milk, sour cream, vanilla extract, and almond extract. Mix until smooth and creamy.

Gently fold in the chopped pistachios.

Bake: Pour the batter into the prepared bundt pan and smooth the top. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.

Cool: Let the cake cool in the pan for 10 minutes, then invert it onto a wire rack to cool completely.

Prepare the Glaze:

In a small bowl, whisk together the powdered sugar, milk (or cream), pistachio paste (or almond extract), and food coloring until smooth.

Glaze the Cake: Drizzle the glaze over the cooled cake. Sprinkle with crushed pistachios for garnish.

Serve & Enjoy!