Pistachio Cake

This moist pistachio cake made with real pistachio butter, cake mix, and pistachio pudding is topped with a sweet glaze for a delightful dessert.

• Preparation Time: 20 mins
• Cooking Time: 50 mins
• Total Time: 1 hr 10 mins
• Calories: 242 Calories

Ingredients

• 1 teaspoon vanilla extract
• 4 large eggs
• 1 cup confectioners' sugar
• 1 (3.4 ounce) package instant pistachio pudding mix
• 7 drops green food coloring
• cooking spray
• 1 (15.25 ounce) package yellow cake mix
• 0.25 cup vegetable oil
• 1.5 cups water
• all-purpose flour, for pan
• 3/4 cup pistachios, toasted
• 1/2 teaspoon pistachio extract
• 1/4 cup heavy cream
• chopped pistachios for garnish

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch Bundt or tube pan.

Step 2

Process pistachios in a food processor until nuts become smooth and creamy, 7 to 10 minutes, stopping to scrape down sides of bowl as needed. Set aside.

Step 3

Whisk cake mix and pudding mix together in a large bowl, create a well in the center.

Step 4

Add water, eggs, oil, processed pistachios, green food coloring, and pistachio extract into center of well. Whisk together until fully combined. Pour batter into prepared pan.

Step 5

Bake in the preheated oven until cake springs back when lightly pressed, or a toothpick inserted in the center comes out clean, 50 to 55 minutes.

Step 6

Cool in the pan for 15 minutes. Turn out onto a wire rack and cool completely.

Step 7

To make the glaze: Whisk together powdered sugar, heavy cream, and vanilla extract in a small bowl until fully combined.

Step 8

Spoon glaze evenly over cooled cake, garnish with chopped pistachios, slice and serve.