Pistachio Pudding Bread Recipe

Introduction

Pistachio Pudding Bread is a moist and flavorful cake that combines the delightful nuttiness of pistachios with a tender crumb. Enhanced with instant pistachio pudding and topped with a sweet glaze, it makes a perfect treat for any occasion.

Ingredients

• 1 package yellow cake mix (15.25 ounces)
• 1 package instant pistachio pudding mix (3.4 ounces)
• ¾ cup sour cream
• ¾ cup vegetable oil
• 3 large eggs, lightly beaten
• 2 teaspoons pure vanilla extract
• ½ cup water
• ½ cup roughly chopped pistachios, plus extra for garnish

For the glaze:

• 1 cup powdered sugar
• ½ teaspoon pure vanilla extract
• 1-2 tablespoons milk

Instructions

1. Step 1: Preheat the oven to 350°F (175°C). Spray a 10- or 12-cup bundt cake pan with baking spray and set aside.
2. Step 2: In a large bowl, combine the yellow cake mix, pistachio pudding mix, sour cream, vegetable oil, eggs, vanilla extract, and water. Beat with an electric mixer on medium speed for 2 minutes until smooth.
3. Step 3: Fold in the chopped pistachios gently using a spatula.
4. Step 4: Pour the batter evenly into the prepared bundt pan. Bake for 45 to 50 minutes, or until a toothpick inserted in the center comes out clean.
5. Step 5: Let the cake cool in the pan for about 20 minutes. Carefully turn it out onto a wire rack and cool completely.
6. Step 6: While the cake cools, whisk together the powdered sugar, vanilla extract, and 1 tablespoon of milk to make the glaze. Add more milk if needed to reach a drizzling consistency.
7. Step 7: Drizzle the glaze over the cooled cake and sprinkle with extra chopped pistachios for garnish.

Tips & Variations

• If your bundt pan has intricate designs, allow the cake to cool a bit longer before removing it to prevent sticking or breaking.
• For added flavor, try toasting the chopped pistachios lightly before folding them into the batter.
• You can substitute Greek yogurt for sour cream if desired, keeping the same quantity for similar moisture and tang.
• The glaze can be flavored with a squeeze of lemon juice instead of vanilla for a citrus twist.

Storage

Store the Pistachio Pudding Bread covered at room temperature for up to 3 days. It remains moist and flavorful during this time. Reheat slices gently in the microwave if you prefer a warm piece.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of cake mix?

Yes, you can experiment with white or butter cake mix instead of yellow, but the classic yellow pairs best with pistachio pudding for optimal flavor.

What if I don’t have a bundt pan?

You can bake this batter in a loaf pan or a round cake pan, though baking times may vary. Check for doneness by inserting a toothpick as you would with the bundt pan.

Pistachio Pudding Bread Recipe

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This Pistachio Pudding Bread is a moist, flavorful bundt cake made with yellow cake mix and instant pistachio pudding. It combines the nutty flavor of pistachios with a tender crumb, enhanced by a sweet vanilla glaze topped with chopped pistachios. Perfect for dessert or a special snack, this cake is easy to prepare and delicious served fresh or the next day.

• Author: Lisa
• Prep Time: 15 minutes
• Cook Time: 45-50 minutes
• Total Time: 1 hour 10 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Cake Ingredients

• 1 package yellow cake mix (15.25 ounces)
• 1 package instant pistachio pudding mix (3.4 ounces)
• ¾ cup sour cream
• ¾ cup vegetable oil
• 3 large eggs, lightly beaten
• 2 teaspoons pure vanilla extract
• ½ cup water
• ½ cup roughly chopped pistachios, plus extra for garnish

Glaze Ingredients

• 1 cup powdered sugar
• ½ teaspoon pure vanilla extract
• 1–2 tablespoons milk

Instructions

1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Spray a 10- or 12-cup bundt cake pan thoroughly with baking spray to ensure the cake does not stick. Set aside the prepared pan.
2. Mix Batter: In a large mixing bowl, combine the yellow cake mix, instant pistachio pudding mix, sour cream, vegetable oil, lightly beaten eggs, pure vanilla extract, and water. Using an electric mixer, beat the mixture on medium speed for 2 minutes until well combined and smooth. Then, gently fold in the roughly chopped pistachios to evenly distribute them throughout the batter.
3. Bake the Cake: Pour the prepared batter into the greased bundt pan, spreading it evenly. Place the pan in the preheated oven and bake for 45 to 50 minutes. Check doneness by inserting a toothpick into the center of the cake; it should come out clean or with just a few moist crumbs.
4. Cool the Cake: Remove the cake from the oven and allow it to cool in the pan for about 20 minutes. This resting time helps it firm up for easier removal. After this, carefully invert the cake onto a wire rack and let it cool completely before glazing.
5. Prepare and Apply Glaze: While the cake is cooling, whisk together powdered sugar, vanilla extract, and 1 to 2 tablespoons of milk to create a smooth glaze. Drizzle the glaze over the cooled cake, then sprinkle additional chopped pistachios on top to garnish and add a delightful crunch.

Notes

• Allow the cake to cool in the pan for about 20 minutes before turning it out to prevent it from breaking, especially if your bundt pan has intricate designs.
• The pudding mix keeps the cake especially moist, making it delicious right out of the oven and even better the next day.
• Store the cake covered at room temperature for up to 3 days to maintain freshness.

Keywords: pistachio pudding bread, pistachio cake, bundt cake, moist cake, dessert, pistachio dessert