Pistachio Cake with Pudding and Icing

A slice of pistachio cake in a plate with Cake in background

5 from 1 vote

Pistachio Cake with Pudding and Icing

This Pistachio Cake with Pudding is the perfect dessert to serve with a cup of coffee. What makes it even more special is that you can cut your cost and preparation time by using instant pistachio pudding mix and still look like you spent hours in the kitchen!

Prep Time20

Cook Time1

Total Time1 20

Course: Desserts and Snacks

Cuisine: American

Keyword: Bundt, Cake, frosting, Pistachio, Pistachio Pudding, Pudding Mix

Servings:

Calories: 424kcal

Author: AmyG

Equipment

Ingredients

Cake

1 ½ cup sugar
¾ cup butter at room temperature
4 Eggs
1 ¼ cup milk
⅓ cup vegetable oil
½ tsp vanilla extract
¼ teaspoon almond extract
3.4 oz Pistachio Pudding 1 small box (4-6 servings)
1 ¾ cups all purpose flour
½ teaspoon salt
3 tablespoons cornstarch
4 teaspoons baking powder

Frosting

1 oz heavy cream
1 cup confectioner's sugar
¼ tsp almond extract
⅓ cup pistachios roasted, shelled and coarsely ground
1 tbsp sprinkles gold (optional)

Instructions

Cake

Pre-heat oven to 350 F. Grease and flour a bundt cake pan.
In a small bowl, combine the flour, cornstarch, baking powder and salt. In another bowl combine the milk, oil, vanilla, almond extract. Set both bowls aside.
Place the butter and sugar in the bowl of a stand mixer and cream until fluffy.
Add the eggs one at a time. Add the milk mixture. Once well incorporated add the pistachio pudding mix and combine.
Begin to add the flour mixture and mix thoroughly until you achieve a smooth batter. Pour into a greased bundt pan.
Bake for 60 minutes or until a tooth pick inserted into the middle of the cake comes out dry.
Cool cake for about 20 minutes before flipping it upside down on a cooling rack. Cool completely to room temperature before frosting.

Icing

Place confectioner's sugar in a small bowl. Add the almond extract. Add a little bit of the cream at a time whisking in between additions.
Try to achieve a consistency that is thick, but will fall from the whisk. Ultimately you want to avoid icing your cake and having the icing run down and sit on the plate.
Drizzle on top of the cake and let fall half way down the cake. Decorate with shelled pistachios and sprinkles.

Notes

Alternative to Icing

If you don't want to make chocolate ganache, just dust powdered sugar over your cake.

Nutrition