Homemade Pistachio Pudding Cake

Sure! Here’s a detailed homemade pistachio pudding cake recipe with clear step-by-step directions. This cake is moist, fluffy, and has a rich pistachio flavor. I’ll include options for frosting as well.

Homemade Pistachio Pudding Cake

Ingredients

For the Cake:

• 1 box (15.25 oz) yellow cake mix (or homemade yellow cake if preferred)

• 1 small box (3.4 oz) instant pistachio pudding mix

• 4 large eggs

• 1 cup vegetable oil (or melted butter for richer flavor)

• 1/2 cup milk (whole milk recommended)

• 1 teaspoon vanilla extract

• 1/2 cup chopped shelled pistachios (optional, for added texture)

For the Frosting (Optional):

• 8 oz cream cheese, softened

• 1/4 cup unsalted butter, softened

• 2 cups powdered sugar

• 1 teaspoon vanilla extract

• 2-3 tablespoons milk (for consistency)

• Chopped pistachios for garnish (optional)

Instructions

1. Preheat and Prepare Pans

1. Preheat your oven to 350°F (175°C).

2. Grease and flour a 9×13-inch baking pan or two 9-inch round cake pans.

3. Optional: Line the pan with parchment paper for easier removal.

2. Make the Cake Batter

1. In a large mixing bowl, combine the yellow cake mix and pistachio pudding mix.

2. Add the eggs, oil, milk, and vanilla extract.

3. Beat with an electric mixer on medium speed for 2-3 minutes until the batter is smooth and well combined.

4. Fold in the chopped pistachios if using.

3. Bake the Cake

1. Pour the batter into the prepared pan(s).

2. Bake in the preheated oven for 35-40 minutes for a 9×13 pan, or 25-30 minutes for round pans.

3. Check for doneness by inserting a toothpick into the center. It should come out clean.

4. Allow the cake to cool in the pan for 10 minutes, then remove and cool completely on a wire rack.

4. Prepare the Frosting (Optional)

1. In a medium bowl, beat the cream cheese and butter together until creamy.

2. Gradually add powdered sugar, beating until smooth.

3. Stir in vanilla extract.

4. Add milk 1 tablespoon at a time until the frosting reaches your desired spreading consistency.

5. Frost and Garnish

1. Once the cake is completely cooled, spread the frosting evenly over the top.

2. Sprinkle with chopped pistachios for garnish, if desired.

3. Chill for 30 minutes before serving for a firmer frosting (optional).

Tips for Success

• For extra flavor, toast the chopped pistachios lightly in a dry skillet before adding them to the batter.

• Using instant pistachio pudding ensures a soft, moist texture, but you can use homemade pistachio pudding if you prefer.

• This cake keeps well in an airtight container in the fridge for 3-4 days.