Description
This Homemade Pistachio Pudding Cake is a delightful bundt cake featuring a moist, tender crumb infused with instant pistachio pudding and chopped pistachios. It is richly flavored with butter and a hint of vanilla, baked to perfection, and topped with a luscious pistachio pudding buttercream frosting and a sprinkle of pistachios for added texture and visual appeal.
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 large 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 degrees F (163 degrees C). Grease and flour a standard 12-cup capacity Bundt pan thoroughly to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, cornstarch, baking powder, and salt until combined. Set this mixture aside.
- Cream Butter and Sugar: Using an electric mixer fitted with a paddle attachment, beat the softened butter and white granulated sugar on medium speed for about 3 minutes until the mixture is light and fluffy.
- Add Pistachio Pudding Mix: Gradually add the instant pistachio pudding mix into the creamed butter and sugar, mixing thoroughly to combine.
- Incorporate Eggs: Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next.
- Add Chopped Pistachios: Stir in 3/4 cup chopped pistachios, evenly distributing them throughout the batter.
- Combine Wet Ingredients: In a large measuring cup or bowl, mix together the whole milk, canola oil, and vanilla extract.
- Alternate Mixing Wet and Dry Ingredients: Starting with the dry ingredients, add one-third of the dry mixture to the batter, then add one-third of the wet mixture. Continue alternating in thirds until all ingredients are incorporated, ending with the wet ingredients. Mix on medium speed for 2 minutes after the final addition to ensure a smooth batter.
- Bake the Cake: Pour the batter into the prepared Bundt pan, smoothing the top with a spatula. Bake for 60-70 minutes or until a toothpick or cake tester inserted into the center and the inner hole of the Bundt pan comes out clean. Be sure to test both spots as the cake needs to be fully set to avoid collapsing.
- Cool the Cake: Remove the cake from the oven and let it cool in the pan for 10-15 minutes. Then invert the cake onto a wire rack to cool completely.
- Frost and Garnish: Once completely cooled, frost the cake with pistachio pudding buttercream icing and sprinkle the reserved 1/4 cup of chopped pistachios evenly over the frosting for decoration and added texture.
Notes
- This recipe uses instant pistachio pudding mix to add flavor and moisture, without relying on cake mixes.
- Make sure to thoroughly test the cake’s doneness at the center and the inner Bundt pan hole to prevent underbaking and collapsing.
- Allow the cake to cool completely before frosting to avoid melting the buttercream.
- For a nut-free version, omit the chopped pistachios and topping pistachios.
- Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
Nutrition
- Serving Size: 1 slice (1/16th 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
