Prep Time: 10 mins | Cook Time: 45 mins | Total Time: 55 mins | Servings: 16
This Pistachio Pudding Cake is my newest favorite cake! Tender with a sweet and shiny white icing decorated with chopped pistachios. This one-bowl pistachio pudding cake is one of the best!
Ingredients
1 box yellow cake mix (15 oz. box)
Flour for dusting your bundt pan
4 large eggs
1 package instant pistachio pudding mix (3.4 oz. package)
1 c. milk
½ c. chopped pistachios
½ c. (1 stick) unsalted butter, melted and cooled (plus more for greasing your pan)
Icing:
2 tablespoons milk
2 c. confectioners’ sugar
¼ teaspoon finely chopped pistachios
2 teaspoons vanilla extract
How to make Pistachio Pudding Cake
Step 1: Prepare the oven. Preheat it to 350 degrees F. Ready a bundt pan. Grease and flour, then tap the excess flour off.
Step 2: Place the cake mix and pudding mix in a large bowl. Mix well until combined. Then, add the eggs, milk, and melted butter. Beat on medium until blended. Next, fold in the pistachios.
Step 3: Into the prepared pan, spoon the batter. Using a spatula, smooth the top. Place in the preheated oven and bake for about 40 to 45 minutes or until a toothpick inserted in the center of the cake comes out clean. Remove from the oven when done and allow the cake to cool for about 5 minutes in the pan, then invert onto a wire rack to cool fully.
Step 4: For the icing, mix the powdered sugar, milk, and vanilla in a large bowl until smooth, and you have a thick but spreadable consistency. If needed, add more milk, about 1 tbsp at a time.
Step 5: On top of the bundt cake, spoon the icing, allowing it to drip on the sides of the cake. Then, sprinkle the cake with pistachios.
Step 6: Slice and serve. Enjoy!
Notes:
14 WW Freestyle points for a slice of cake with icing
10 WW Freestyle points for a slice of cake without icing
Nutrition Facts:
Serving: 1slice | Calories: 309 kcal | Carbohydrates: 45g | Protein: 4g | Fat: 12g | Saturated Fat: 6g | Cholesterol: 63mg | Sodium: 355mg | Fiber: 1g | Sugar: 34g
Ingredients
- 1 box yellow cake mix (15 oz. box)
- Flour for dusting your bundt pan
- 4 large eggs
- 1 package instant pistachio pudding mix (3.4 oz. package)
- 1 c. milk
- ½ c. chopped pistachios
- ½ c. (1 stick) unsalted butter, melted and cooled (plus more for greasing your pan)
- Icing:
- 2 tablespoons milk
- 2 c. confectioners' sugar
- ¼ teaspoon finely chopped pistachios
- 2 teaspoons vanilla extract
Instructions
Step 1: Prepare the oven. Preheat it to 350 degrees F. Ready a bundt pan. Grease and flour, then tap the excess flour off.
Step 2: Place the cake mix and pudding mix in a large bowl. Mix well until combined. Then, add the eggs, milk, and melted butter. Beat on medium until blended. Next, fold in the pistachios.
Step 3: Into the prepared pan, spoon the batter. Using a spatula, smooth the top. Place in the preheated oven and bake for about 40 to 45 minutes or until a toothpick inserted in the center of the cake comes out clean. Remove from the oven when done and allow the cake to cool for about 5 minutes in the pan, then invert onto a wire rack to cool fully.
Step 4: For the icing, mix the powdered sugar, milk, and vanilla in a large bowl until smooth, and you have a thick but spreadable consistency. If needed, add more milk, about 1 tbsp at a time.
Step 5: On top of the bundt cake, spoon the icing, allowing it to drip on the sides of the cake. Then, sprinkle the cake with pistachios.
Step 6: Slice and serve. Enjoy!
Notes
14 WW Freestyle points for a slice of cake with icing 10 WW Freestyle points for a slice of cake without icing
