Description
Moist, nutty, and irresistibly delicious, this Pistachio Pudding Cake is a perfect treat for every occasion. Simple to make, it’s a showstopper that’s sure to impress family and friends.
Ingredients
- 1 box yellow or white cake mix
- 1 box (3.4 oz) instant pistachio pudding mix
- 4 large eggs
- 1 cup water
- 1/2 cup vegetable oil
- 1/2 cup crushed pistachios (optional for topping)
Instructions
- Preheat your oven to 350°F (175°C) and grease a bundt pan or 9×13-inch baking dish.
- In a large mixing bowl, combine the cake mix, pistachio pudding mix, eggs, water, and oil. Mix on medium speed for about 2 minutes until smooth.
- Pour the batter into the prepared pan, spreading it evenly with a spatula.
- Bake in the preheated oven for 30-35 minutes (for a 9×13-inch pan) or 40-45 minutes (for a bundt pan). Test with a toothpick; it should come out clean when inserted in the center.
- Remove the cake from the oven and let it cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
- If desired, garnish with crushed pistachios or a light dusting of powdered sugar before serving.
Notes
1️⃣ Use Room Temperature Ingredients
For a smoother batter and better rise, bring the eggs and water to room temperature before mixing. This ensures the cake bakes evenly and achieves a soft, fluffy texture.
2️⃣ Don’t Overmix the Batter
Mix the ingredients just until combined. Overmixing can result in a dense cake as it overdevelops the gluten in the mix, taking away the cake’s light and tender texture.
3️⃣ Cool Completely Before Serving
Allow the cake to cool completely before adding any garnishes or slicing. This helps the flavors set and prevents crumbling when you cut into it.
- Prep Time: 10 MIN
- Cook Time: 35 MIN