This pistachio cake with pudding is made with pistachio pudding and features a white chocolate frosting. Like the traditional pistachio pudding cake but without cake mix baked in a bundt pan.
Using instant pistachio pudding is a lot more economical to use for this pistachio cake with pudding than real ground pistachios which cost a fortune.
With the white chocolate frosting you could almost call it a chocolate pistachio cake. The pistachio pudding mix gives this bundt cake it's green color and pistachio flavor. And it will look like you slaved to make this pistachio cake with pudding.
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This is the perfect dessert for Christmas, Easter, Halloween or Thanksgiving.
These mini dessert cups are perfect when you are entertaining your family and you don't know what to make for dessert. You can make flavors like Raspberry White Chocolate Mini Dessert Cups, Cookies and Cream Mini Cups, or Mini Tiramisu Dessert Cups or Vanilla Birthday Cake.
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Ingredients Need to Make Pistachio Cake with Pudding
- Pistachio Pudding
- Pistachios
- Flour
- Salt
- Eggs
- Baking Powder
- Vegetable Oil
- Butter
- Sugar
- Cornstarch
- Vanilla Extra
- Almond Extract
- Greek Yogurt
- Milk
- Cream
- White Chocolate
See recipe card for quantities.
Instructions on How to Make Pistachio Bundt Cake
Pre-heat oven to 350 F. Grease and flour a bundt pan.
In a small bowl, combine the flour, cornstarch, baking powder and salt. In another bowl combine the milk, oil, vanilla and greek yogurt. Sed both bowls aside.
Place the butter and sugar in the bowl of a stand mixer and cream until fluffy. Add the pistachio pudding and combine.
Add the eggs one at a time. Add ground pistachios.
Begin to add the flour and milk mixture alternating. Mix thoroughly.
Bake for 60 minutes or until a tooth pick inserted into the middle of the cake comes out dry. Cool cake by flipping it upside down on a cooling rack. Cool completely to room temperature before pouring the frosting on top.
Making the White Chocolate Ganache
To make the white chocolate ganache you will want to mix 1 part cream to 2 parts chocolate. You can warm up cream to boiling point and then pour over chocolate, stir until the chocolate dissolves.
If it doesn't dissolve fully, you can microwave for 20 seconds at a time until the chocolate is fully dissolved.
If it is to runny, let it sit in the fridge for a couple of hours (2 hours) until it solidifies to a point where you can pour it but it doesn't run down the cake.
Top Tip
Making chocolate ganache can get tricky and you might think that you failed. If your chocolate and cream mixture appears dry once mixed together, just warm up more cream and add a little at a time until the mixture smooths out.
HINT: Add hot cream to your chocolate until you get a smooth and creamy texture.
Substitutions and Variations
You can vary the flavors and the frosting to come up with some pretty interesting combinations, like:
- Chocolate Chips - add chocolate chips to the batter to make a chocolate chip pistachio pudding bundt cake
- Chocolate Ganache - substitute a chocolate ganache for the white ganache frosting
- Layer Cake - turn this pistachio bundt cake into a two layer cake with frosting
- Gluten Free - make it gluten free by using gluten free flour (note you may need to adjust the recipe)
- Powdered Sugar - if you don't feel like making chocolate ganache, you can skip this step and dust the cake with powdered sugar
If you know how to make this pistachio pudding unique or suit there diet, go for it! Let me know how it turns out in the comments.
Equipment Recommended
Equipment has a big impact on how a recipe turns out. For this recipe you will need a stand mixer or a hand mixer. Measuring spoons and cups will also come in handy. You will also need small bowls to hold ingredients when pouring into the stand mixer.
This page contains affiliate links, which means I may receive commissions if you choose to purchase through links I provide (at no extra cost to you). Thank you for supporting the work I put into this site! As an Amazon Associate I earn from qualifying purchases.
Storage
This pistachio bundt cake is frosted with a chocolate ganache and is best stored in the refrigerator for up to 5 days.
If you plan to make this cake ahead, you can freeze it unfrosted. When you are ready to frost it, remove it from the freezer and thaw it out int he refrigerator.
Once frosted, it's not recommended that it is frozen.
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Recipe Details
Pistachio Bundt Cake
This Pistachio Cake with pudding is made with Jello and feature a white chocolate frosting. Like the traditional pistachio pudding cake but without cake mix baked in a bundt pan.
Ingredients
Cake
- Pistachio Pudding
- 1 ¾ Flour
- ½ teaspoon salt
- 3 Eggs
- 3 teaspoons baking powder
- ⅓ cup vegetable oil
- ½ cup unsalted butter
- ¾ cup sugar
- 3 tablespoons cornstarch
- 1 teaspoon vanilla extract
- ¼ teaspoon almond extract
- 6 tablespoons greek yogurt
- 1 ¼ cup milk
Frosting
- ½ cup cream
- ½ cup white chocolate
Instructions
Cake
- Pre-heat oven to 350 F. Grease and flour a bundt pan.
- In a small bowl, combine the flour, cornstarch, baking powder and salt. In another bowl combine the milk, oil, vanilla and greek yogurt. Sed both bowls aside.
- Place the butter and sugar in the bowl of a stand mixer and cream until fluffy. Add the pistachio pudding and combine.
- Add the eggs one at a time. Add ground pistachios.
- Begin to add the flour and milk mixture alternating. Mix thoroughly.
- Bake for 60 minutes or until a tooth pick inserted into the middle of the cake comes out dry.
- Cool cake by flipping it upside down on a cooling rack. Cool completely to room temperature before pouring the frosting on top.
Chocolate Ganache
P.S. If you don't want to make chocolate ganache, just dust powdered sugar over your cake.
- Warm up cream to boiling point and pour over white chocolate (that you have placed in a bowl)
- Stir until the chocolate is dissolved. If it does not dissolve place the bowl in the microwave for 20 seconds at a time until fully dissolved.
- Allow to cool.
- If it is too runny, let it sit until it solidifies a little for a creamy texture. You can also place in the freezer for 10 minutes to cool and solidify slightly.
- Pour over cake and refrigerate until ready to serve.
Nutrition Information:
Yield:
12Serving Size:
1/12Amount Per Serving: Calories: 364Total Fat: 22gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 82mgSodium: 266mgCarbohydrates: 37gFiber: 1gSugar: 20gProtein: 6g
Nutrition data is calculated automatically by Nutritionix and isn't always accurate. I am not a certified nutritionist and make no claims to the contrary. Each individual’s dietary needs and restrictions are unique to the individual. You are ultimately responsible for all decisions pertaining to your health.
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