Homemade Pistachio Pudding Cake
Description:
This moist and flavorful pistachio pudding cake is a delightful dessert with a soft crumb and subtle nutty sweetness. Topped with a light glaze and crunchy pistachios, it’s perfect for holidays, brunches, or whenever you’re craving something unique and homemade.
Ingredients
For the Cake:
1 cup all-purpose flour
1 cup granulated sugar
1 (3.4 oz) package instant pistachio pudding mix
2 teaspoons baking powder
½ teaspoon salt
½ 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 green food coloring (optional)
For Garnish:
¼ cup crushed or whole pistachios
Instructions
Preheat the Oven
Preheat your oven to 350°F (175°C). Grease and flour a bundt pan thoroughly.
Make the Batter
In a large bowl, whisk together the flour, sugar, pudding mix, baking powder, and salt.
Add the softened butter, eggs, milk, sour cream, vanilla, and almond extract.
Beat until the mixture is smooth and creamy. Gently fold in the chopped pistachios.
Bake the Cake
Pour the batter into the prepared bundt pan and smooth the surface.
Bake for 45–50 minutes, or until a toothpick inserted in the center comes out clean.
Cool the Cake
Allow the cake to cool in the pan for 10 minutes, then carefully invert it onto a wire rack to cool completely.
Make the Glaze
In a small bowl, whisk together the powdered sugar, milk (or cream), pistachio paste (or almond extract), and food coloring if using. Stir until smooth.
Glaze and Garnish
Drizzle the glaze over the cooled cake. Sprinkle crushed pistachios on top for a beautiful finish.
Serve and Enjoy
Slice and serve once the glaze is set. This cake pairs wonderfully with coffee or tea!
Quick Info:
Prep Time: 20 minutes
Bake Time: 45–50 minutes
Total Time: 1 hour 10 minutes