Pistachio Pudding Cake
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Ingredients
For the Cake
- Cooking spray
- 2 tablespoons all-purpose flour, more as needed
- 1 package (15.25 ounces) yellow cake mix
- 1/2 cup (3.4 ounces) pistachio pudding mix
- 4 large eggs
- 1 cup lemon-lime soda
- 1/2 cup sour cream
- 1/2 cup vegetable oil
- 1 1/2 teaspoons pure vanilla extract
- 1/2 cup finely chopped pistachios
For the Glaze
- 2 1/2 cups confectioners' sugar, more as needed
- 3 tablespoons milk, more as needed
- 1 teaspoon pure vanilla extract
- 1/4 cup coarsely chopped pistachios
Instructions
- 1
Gather the ingredients.
- 2
Grease and flour a Bundt pan. Position a rack in the center of the oven and heat to 350 F.
- 3
In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with an electric hand mixer, beat together the cake mix, pudding mix, eggs, soda, sour cream, oil, and vanilla on low speed. Increase the speed to medium and beat until smooth, 2 to 3 minutes.
- 4
Fold in the pistachios.
- 5
Spoon the batter into the prepared pan.
- 6
Bake the cake until the cake springs back when lightly touched, 42 to 46 minutes. Let the cake cool in the pan for 15 minutes, then invert it onto a rack to cool completely.
- 7
Once the cake is cooled completely, prepare the glaze. Put the confectioners' sugar in a medium bowl with the milk and vanilla. Whisk to combine. If too thick, add 1 additional teaspoon of milk at a time until desired consistency is reached. If too thin, add additional 1 tablespoon confectioners' sugar at a time, as needed. The glaze should be thick, but pourable.
- 8
Gently drizzle the glaze over the cake, letting it drip down the sides.
- 9
Sprinkle the pistachios over the still wet glaze. Let the glaze set and harden, about 2 minutes, Slice and serve.
