Pistachio Pudding Cake is a simple bundt cake to make any time of year. Made with a cake mix and pistachio pudding mix, this cake can be topped with a simple glaze or any number of frostings for a delicious crowd-pleasing dessert.
Preheat oven to 350°F. Spray a 10- or 12-cup bundt cake pan with baking spray. Set aside.
In a large bowl, add the cake mix, pudding mix, sour cream, vegetable oil, eggs, vanilla extract, and water. Beat on medium speed with an electric mixer for 2 minutes. Fold in the chopped pistachios.
Pour the batter into the prepared cake pan. Bake for 45-50 minutes or until a toothpick inserted into the cake comes out clean. Allow to cool in the pan for 20 minutes before turning out onto a wire rack to cool completely.
Whisk together the glaze ingredients. Drizzle over the cooled cake and top with additional chopped pistachios.
Notes
I like to let the cake cool in the pan for about 20 minutes before turning it out onto a cooling rack to cool completely. If the design of your bundt pan is especially intricate, you may need to let the cake cool for a bit longer before turning it out onto a wire rack.Because of the pudding mix in the cake, Pistachio Pudding Cake is moist and delicious straight from the oven. It is almost better the next day, though! Store the cake covered at room temperature for up to 3 days. If you can’t eat all of the cake within a few days, you can freeze leftovers for longer-term storage by wrapping slices in plastic wrap and storing in a zip-top freezer bag for up to a month.