Pistachio Pudding Cake Recipe
Ingredients:
1 box (about 15.25 oz) yellow cake mix
1 package (3.4 oz) instant pistachio pudding mix
4 large eggs
1 cup water
1/4 cup vegetable oil
1/2 cup sour cream or plain yogurt
1/2 cup chopped pistachios (optional for added texture)
Green food coloring (optional, for enhanced color)
For the Frosting:
1 package (3.4 oz) instant pistachio pudding mix
1 cup milk
1 container (8 oz) whipped topping, thawed
Chopped pistachios for garnish
Directions:
Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a bundt pan, or use non-stick spray.
Mix Cake Batter: In a large mixing bowl, combine the cake mix, pistachio pudding mix, eggs, water, vegetable oil, and sour cream or yogurt. Beat on medium speed until well mixed. If using, add a few drops of green food coloring to reach desired color.
Add Pistachios: Fold in the chopped pistachios if using.
Bake: Pour the batter into the prepared bundt pan. Bake for 40-50 minutes, or until a toothpick inserted into the center comes out clean.
Cool: Allow the cake to cool in the pan for about 10 minutes before inverting onto a wire rack to cool completely.
Prepare the Frosting: In a medium bowl, whisk together the pistachio pudding mix and milk until thickened. Gently fold in the whipped topping until well combined.
Decorate: Once the cake is completely cooled, spread the frosting over the cake. Garnish with chopped pistachios.
Serve: Refrigerate the frosted cake for at least an hour before serving to let the frosting set.