Pistachio Pudding Bread Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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
Find it online: https://bakedbylisa.com/pistachio-pudding-bread-recipe/
